Recipe Background
True Authentic Jambalaya draws on African, Spanish, and French cuisines to create something all its own. The beautifully seasoned rice, the classic mixture of Creole vegetables, the mix of spicy sauce, sweet shrimp, and savory chicken... it's all here and ready to make your most mouth-watering dreams come true. It's also not hard to make Authentic Jambalaya in your own kitchen. A little bit of the bayou can make the most of any evening!
True Authentic Jambalaya draws on African, Spanish, and French cuisines to create something all its own. The beautifully seasoned rice, the classic mixture of Creole vegetables, the mix of spicy sauce, sweet shrimp, and savory chicken... it's all here and ready to make your most mouth-watering dreams come true. It's also not hard to make Authentic Jambalaya in your own kitchen. A little bit of the bayou can make the most of any evening!
Ingredients
- 12 medium shrimp peeled and deveined, chopped
- 4 ounces chicken diced
- 1 tablespoon all-purpose or Creole seasoning
- 2 tablespoons olive oil
- 1/4 cup onions chopped
- 1/4 cup green bell peppers chopped
- 1/4 cup celery chopped
- 2 tablespoons garlic chopped
- 1/2 cup tomatoes chopped
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce optional
- 3/4 cup rice
- 3 cups chicken stock
- 5 ounces andouille sausage sliced
- salt to taste
- black pepper to taste
- green onions optional, to taste, chopped, for garnish
Directions
- In a bowl, add the shrimp, the chicken, and the all-purpose seasoning and stir until everything is well-coated.
- Set the shrimp-chicken mixture aside.
- In a large saucepan over high heat, add the olive oil.
- Add the onions, the bell peppers, and the celery and cook, while stirring, until the vegetables just begin to soften, about 3 minutes.
- Add the garlic, the tomatoes, the bay leaves, the Worcestershire sauce, and hot sauce to the vegetable mixture and stir to combine.
- Add the rice to the vegetable mixture and stir to combine.
- Slowly add the stock to the vegetable mixture, while stirring to combine.
- Reduce the heat to medium and cook the vegetable mixture, while stirring occasionally, until the rice absorbs the liquid and becomes tender, about 15 minutes.
- Add the shrimp-chicken mixture and the sausage to the vegetable mixture and cook, while stirring, until the chicken reaches an internal temperature of 165 degrees F, about 10 minutes.
- Season the jambalaya with the salt and the black pepper.
- Serve garnished with the green onions.
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