Jambalaya
Jambalaya is a popular dish with its origins in Louisiana, USA, particularly in the New Orleans area. It is a dish with Spanish and French influences, reflecting the cultural diversity of the region. The name “jambalaya” is believed to have come from the Provençal (a dialect of Occitan) word “jambalaia,” which means a mishmash or mix-up of ingredients.
Jambalaya typically consists of rice cooked with a variety of ingredients such as sausage, chicken, and seafood, along with vegetables and seasonings like onions, bell peppers, and celery. The dish is often associated with gatherings and celebrations in Louisiana, such as Mardi Gras and other festivals.
Ingredients
1 pound of chicken, diced
1 pound of smoked sausage, sliced
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves of garlic, minced
1 can (14 oz) of diced tomatoes
3 cups of chicken broth
1 1/2 cups of long-grain white rice
2 tablespoons of olive oil
2 teaspoons of Cajun seasoning
1 teaspoon of dried thyme
1 teaspoon of dried oregano
Sea salt and pepper to taste
Parsley for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken and sausage to the pot and cook until browned, about 5-7 minutes.
Add the onion, bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the Cajun seasoning, thyme, and oregano. Cook for another minute until fragrant.
Add the diced tomatoes (with their juices) and chicken broth to the pot. Bring to a boil.
Stir in the rice, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
Season with sea salt and pepper to taste.
Garnish with chopped green onions and parsley before serving.
Feel free to adjust the seasonings and ingredients to suit your taste preferences. Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good rice page.
Jambalaya