Jambalaya with a twist. In a Dutch Oven (or large oven safe pan), saute onion, green & red pepper and garlic in oil until tender. Add sausage, tomatoes, beans, and water and bring to a boil. Stir in the Cajun seasoning and the rice.
Remove the oysters from the pan and refrigerate until needed. Chorizo Spanish Rice Jambalaya, a Ryan McKern recipe. bonjour et bienvenue à Kernals Kitchen. Today I'm taking a Louisiana staple recipe and adding a fun twist south of the border. You can have Jambalaya with a twist using 19 ingredients and 7 steps. Here is how you cook that.
Ingredients of Jambalaya with a twist
- Prepare 8 of boneless skinless chicken thighs.
- Prepare 1 lb of medium raw shrimp (31-40 lb), thawed.
- It’s 1 lb of smoked beef sausage.
- You need 1 of lg yellow onion, diced.
- It’s 3 stalks of celery, diced.
- You need 1 of lg green bell pepper, diced.
- Prepare 6 cloves of garlic, finely minced.
- Prepare 2 cans (15 oz) of ea) fire roasted tomatoes.
- Prepare 1 qt of chicken stock.
- Prepare 2 tbsp of vegetable oil.
- You need 2-3 tsp of cayenne pepper.
- Prepare 2 tsp of dried thyme.
- Prepare 2 tsp of dried oregano.
- Prepare 2 tsp of smoked paprika.
- You need 1 tsp of tumeric.
- You need of Kosher salt.
- You need of Black pepper.
- You need 3 cups of uncooked rice.
- You need 6 cups of water or chicken broth.
I present to you a spicy Jambalaya with chorizo sausage, Spanish rice, and a bit of zest to this classic cultural dish, sure to make your dinner a happy and memorable. Stir in rice to coat in the oil or butter. Add water or stock, stir rice and bring back up to boil. Fluff rice and add to pan with jambalaya.
Jambalaya with a twist instructions
- Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage.
- Slice sausage into 1/2" slices. Set aside.
- Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside.
- Prep and dice onion, celery, green pepper and garlic. Set aside.
- Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan.
- Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low.
- Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!.
Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods and created what we know as Jambalaya. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture. My twist on this classic recipe is to add tomatoes and Orzo.