Jambalaya

Name: Jambalaya
Total time: 2700 s
Yield: ~4 to 6 people
Cuisine: American
Ingredients: 1 large onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced (or an orange or yellow bell pepper, if you prefer); 2 cloves garlic, minced; 1/2 teaspoon salt, plus more, to taste; 1/4 teaspoon freshly ground black pepper, plus more, to taste; 1 teaspoon paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 bay leaf; 1/4 teaspoon cayenne pepper; 1 tablespoon tomato paste; 4 oz sausage (andouille is best, but any sausage you like is fine); 6 ounces diced, smoked ham; 2 1/2 cups low sodium chicken broth; 3 teaspoons Worcestershire sauce; 1 (14 1/2 ounce) can no-salt added diced tomatoes; 1 cup uncooked long-grain white rice; 1 pound peeled and deveined medium shrimp; Hot pepper sauce, optional; Parsley, optional

Chris Gan @ChrissyAlpha

Jambalaya is a hearty New Orleans dish that’s very colorful and versatile. You can make it with beef, pork, chicken, shrimp, crayfish, sausage, or any combination of the above!
My version uses ham, sausage, and shrimp. You can make jambalaya as spicy as you wish. It can be served by itself, but also goes nicely with a side of cornbread.

This recipe is modified from “The Essential Rice Cookbook.”

#GlobalApron Week 22 - Ham
#Cajun #Dinner #Seafood #Meat #Spicy

This recipe is modified from “The Essential Rice Cookbook.”

#GlobalApron Week 22 - Ham
#Cajun #Dinner #Seafood #Meat #Spicy

Chris Gan @ChrissyAlpha

This recipe is modified from “The Essential Rice Cookbook.”

#GlobalApron Week 22 - Ham
#Cajun #Dinner #Seafood #Meat #Spicy

This recipe is modified from “The Essential Rice Cookbook.”

#GlobalApron Week 22 - Ham
#Cajun #Dinner #Seafood #Meat #Spicy

Saved

Ingredients

~45 minutes

~4 to 6 people

1large onion, diced
1red bell pepper, diced
1green bell pepper, diced (or an orange or yellow bell pepper, if you prefer)
2 clovesgarlic, minced
1/2 teaspoonsalt, plus more, to taste
1/4 teaspoonfreshly ground black pepper, plus more, to taste
1 teaspoonpaprika
1/2 teaspoondried oregano
1/2 teaspoondried thyme
1bay leaf
1/4 teaspooncayenne pepper
1 tablespoontomato paste
4 ozsausage (andouille is best, but any sausage you like is fine)
6 ouncesdiced, smoked ham
2 1/2 cupslow sodium chicken broth
3 teaspoonsWorcestershire sauce
1 (14 1/2 ounce)can no-salt added diced tomatoes
1 cupuncooked long-grain white rice
1 poundpeeled and deveined medium shrimp
Hot pepper sauce, optional
Parsley, optional

Saved

Steps

~45 minutes

1

Gather your ingredients.
2

Prepare the vegetables. Dice the onion and bell peppers, and mince the garlic.
3

Prepare the meats. Dice the ham. Slice and halve the sausage.
4

Prepare the shrimp: remove their shells and tails and devein them.
Note: I used fully cooked shrimp, but you could use raw. If you do, ensure that it is cooked through as described in step 9, below.
5

Heat the oil in a large Dutch oven or pot over a medium heat. Add the onion, peppers and garlic and sauté until they soften (~10 minutes).
6

If you prefer, sauté the meats separately. The meats I used were already fully cooked, but I like to brown them a little bit before I add them to the pot.
7

To the large pot or Dutch oven, add all of the spices, the sautéed meats, the chicken broth, the diced tomatoes, the tomato paste, Worcestershire sauce, salt and pepper.
Stir well, cover, and bring to a boil.
8

Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed.
9

Add the shrimp, and continue to cook for about five minutes until the shrimp are cooked through.
10

Remove the bay leaf, then season with salt and pepper, to taste. Serve with hot pepper sauce and parsley if you like.