?Spicy Jambalaya?. This spicy jambalaya will keep you warm through the cold winter weather. Packed with brown rice, chicken, shrimp, andouille sausage and cayenne pepper. Now, I say this jambalaya is spicy but then again I'm not one of those crazy "I love everything hot hot hot hot" people.
It's spicy, hearty, and incredibly flavorful. As with most things, the better ingredients, the better the end result will taste. This easy Cajun jambalaya recipe is SO good, so flavorful, and so easy to make homemade. You can cook ?Spicy Jambalaya? using 23 ingredients and 7 steps. Here is how you cook that.
Ingredients of ?Spicy Jambalaya?
- Prepare 2 of boneless skinless chicken breast, diced.
- You need 2 of andouille smoked sausage, diced or sliced thin.
- You need 1 of Green bell pepper, diced.
- You need 1 of large onion, diced.
- Prepare 4 of garlic cloves, minced.
- It’s 3 cup of long grain, par boiled rice.
- It’s 1 tbsp of tomato paste.
- You need 1 can of diced tomatoes (include liquid).
- It’s 2 of celery, sliced.
- Prepare 3 cup of chicken broth.
- It’s 3 of dried bay leaves.
- It’s 1 lb of peeled,deveined shrimp.
- It’s 1 tbsp of butter.
- Prepare of Creole seasoning.
- It’s 2 tbsp of onion powder.
- It’s 1 tbsp of black pepper.
- It’s 2 tbsp of garlic powder.
- It’s 2 tbsp of dried oregano.
- You need 2 tbsp of dried basil.
- It’s 1 tbsp of dried thyme.
- Prepare 1 tbsp of salt.
- Prepare 1 tbsp of cayenne pepper (more or less if you want).
- Prepare 5 tbsp of paprika (more or less).
If you would like it more mild, you can omit the jalapeño altogether. A jambalaya is similar to a Spanish paella. This funny word itself is derived from the Spanish "jamón" – which means Ham. Jambalaya is a "creole" dish – i.e. originating in the American south of Louisiana – near New Orleans – and is a fusion of French, Spanish, Italian and African influences.
?Spicy Jambalaya? instructions
- Mix together the Creole seasoning in bowl (this is enough for recipes in the future, good for grilling etc).
- In Dutch oven, heat 1 tbs butter and brown/ cook chicken then remove and set aside.
- Add sausage to pot and stir for 2 min, then add onion, garlic,bell pepper, celery and season with 1 tbs of Creole spice,tomato paste and cook for 4 min.
- Stir in the rice,then pour in canned tomatoes, chicken broth, chicken, and bay leaves. (Add a little more Creole seasoning if you feel like it needs more).
- Bring to simmer over medium-high heat then reduce to medium-low, cover and let simmer 15 min.
- After 15 min, add the shrimp and cook another 5-10 min until shrimp is pink.
- Remove from heat and let sit 5 min, then serve. Enjoy ?.
This Jambalaya is flavor city, with smoked andouille sausage and shrimp, the Cajun holy trinity of onions, peppers, and celery, fire roasted tomatoes, and more. It's a hearty meal that makes for great leftovers! I think it's impossible to go to New Orleans and not fall in love with the food, and Jambalaya. Like Jambalaya, Gumbo contains a mix of vegetables and meat and some kind of shellfish, but the overall stock is thinner, almost like a broth. Since jambalaya is typically quite spicy, I definitely suggest pairing with a drink or cocktail that is cool and refreshing.