Jambalaya

The flavors from my trip to New Orleans are still lingering my mind and inspire me to post this. The spices I picked up from there and the Andouille sausages in my refrigerator give me a sad look that says “When!!!!??”. I can’t help but plate this. Well that’s what I did. Funny part is, I also went to a traditional Creole store and picked up the rice to make the Jambalaya. To my surprise, it turned out to be just a long grained basmati rice!!  .

Jambalaya, some call it a version of Paella but it is not. If Spanish ever had this they would say its ripped off with a smirk and would dig more into it for another helping wink emoticon . It is ripped off for a reason. I am not going to explain the reason but instead let you know how to make a good Jambalaya.

2 cups of rice
12-16 large prawns deveined and cleaned
200 grams of chicken breast cut in to ½ inch cube
200 grams Andouille sausages cut in to 1/3 round
200 grams smoked sausages cut in cubes 1/3 inch
4 tablespoon extra virgin olive oil
Trinity: 4 tablespoon onion, 1 tablespoon celery , 1 tablespoon green pepper
½ tablespoon chopped garlic
1 can peeled tomatoes (Italian or Spanish)
2 tablespoon Creole Seasoning
• 2-1/2 tablespoon smoked paprika
• 2 tablespoon garlic powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon powder
• 1 tablespoon cayenne
• 1 teaspoon celery salt
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

In a thick-bottomed pot add 4 tablespoon of olive oil and brown the Andouille sausages followed by the smoked sausages. Once it is brown, add the chicken and sauté it for 3-4 minutes and then add the Trinity. Once the onion starts to sweat add the garlic and then the creole seasoning and sauté it for another 2-3 minutes making sure the seasoning is not burning. Add tomatoes and let it cook on slow fire for 20 minutes. Add the prawns and let it cook for another 2-3 minutes and then finally, add the washed rice into it. Mix thoroughly and then add 2.5 cups of water and cook it on slow fire until the rice is done.

Categories: Travel Cuisine

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