Jambalaya
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I first had Jambalaya when visiting New Orleans, and loved it, and the city, immediately. Jambalaya is a traditional dish with roots in Louisiana Creole and Cajun cuisine, and both are represented in different styles of Jambalaya. My recipe here is a nod to the Creole version, which includes tomatoes in its base. Mine also has the traditional smoked sausage and chicken, but you can also add shrimp or crawfish if you can find it!
You will need the ubiquitous holy trinity of Creole cooking - onion, celery and bell peppers. It’s the base of so many dishes from this cuisine, and provides a flavourful foundation to build on.
This is a time-consuming, but not difficult dish. There is a lot of chopping and a few steps to prepare, but it’s well worth the effort and time. It’s one-pot dish which is perfect for a crowd and makes a great weekday dinner.
Jambalaya
Jambalaya
Servings: 6
Ingredients
I large onion, chopped
I red pepper, chopped (green is more traditional, but I’m not a fan)
2 stalks celery, chopped
1 tbs oil for sautéeing
2 jalapeños finely diced
6 cloves garlic, minced
1 lb boneless, skinless chicken thighs, chopped into bite-sized pieces
1/2 pound andouille sausage, chopped into bite-sized pieces (can be replaced with smoked sausage if you can’t find andouille)
3 medium tomatoes, chopped
1 tbs cajun seasoning
8 oz can crushed tomatoes
1 cup long grain white rice
1 cup chicken stock
salt and pepper to taste
chopped green onions or chives for garnish.
Instructions
Heat a Dutch oven, or large heavy pot with a lid. Add oil, and sauté onions, peppers and celery over medium heat until soft.
Add garlic, chicken and sausage and stir to combine.
Cook for 5 minutes, stirring often, until chicken and sausage is cooked.
Add chopped tomatoes and stir. Cook for a couple of minutes.
Add Cajun seasoning, salt and pepper, crushed tomatoes and chicken stock and stir to combine.
Stir in the white rice. Bring to a quick boil then reduce heat to a simmer.
Cover and let simmer for 25-30 minutes, or until the rice is cooked.
Serve with a garnish of green onions or chopped chives.
