Best 2 Andouille Sausage Jambalaya Recipes
**Unveiling the Treasures of Jambalaya: A Culinary Journey through Louisiana's Vibrant Cuisine**
In the heart of Louisiana, where the Mississippi River meanders through fertile lands, lies a culinary gem that embodies the spirit of the region: jambalaya. This iconic dish, deeply rooted in the state's rich history and diverse cultural influences, is a symphony of flavors that tantalizes the taste buds and transports diners to the vibrant streets of New Orleans. Jambalaya, a culinary masterpiece, is a one-pot wonder that effortlessly blends the essence of Spanish paella, French stews, and African spices. With its trinity of bell peppers, onions, and celery forming the aromatic foundation, jambalaya welcomes an array of proteins, from succulent shrimp and tender chicken to smoky andouille sausage. The addition of long-grain rice, infused with the savory broth, transforms the dish into a hearty and satisfying feast. This article presents a collection of meticulously crafted jambalaya recipes that capture the authentic flavors of Louisiana, inviting home cooks to embark on a culinary adventure that celebrates the vibrant heritage of this beloved dish.
SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA
Make and share this Shrimp, Chicken, and Andouille Sausage Jambalaya recipe from Food.com.
Provided by Vino Girl
Categories Chicken
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat a large cast-iron pot over high heat.
- Lower the heat to medium-high and add the sausage and bacon.
- Cook the meat as evenly as possible, stirring slowly, until the fat is released.
- Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
- Once the chicken has browned, add the celery, onions, green pepper, and garlic.
- Continue to stir, allowing the ingredients to brown without burning.
- Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
- Keep stirring for 5 to 7 minutes over medium heat.
- Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
- Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
- Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
- Check for seasonings. Add salt, pepper, and the celery salt.
Nutrition Facts : Calories 1546.5, Fat 78.8, SaturatedFat 25.8, Cholesterol 473.4, Sodium 2782.1, Carbohydrate 116.5, Fiber 10.3, Sugar 9.5, Protein 90.2
SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE
Steps:
- 1. In a rondeau, heat the oil over high heat. Season the chicken legs (or rabbit) with the spice rub and brown lightly on both sides. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau--leave about 2 ozs. of the fat in the rondeau. 2. In the remaining fat and fond, gently sweat the onions, bell pepper, celery and garlic. Cover and cook until the vegetables begin to soften - approx. 10 minutes. 3. Next add the cayenne, white and black pepper and paprika. 4. Add the tomatoes with their juice, the stock, bay leaf, dried oregano. Add the browned chicken and sausage, bring to a simmer, and cook covered for 15-20 minutes--until the chicken is completely cooked. Lastly add the basil, thyme, Worcestershire, Tabasco and bring to a simmer. Remove the chicken legs and sausages and reserve warm. 5. Add the rice to the cooking liquid and simmer gently until it is just done-al dente. Hold hot. 6. Peel and devein the shrimp and reserve - you need 60 ea. 7. For pick-up: Re-heat chicken legs and sausages in a hot oven. Meanwhile season the shrimp with the spice rub and sauté in a separate sauté pan. 8. Garnish the Jambalaya topped with the green onions.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the jambalaya will be. Look for fresh, flavorful vegetables, and a good quality andouille sausage.
- Don't overcrowd the pot: If you overcrowd the pot, the rice will not cook evenly and the jambalaya will be mushy. Cook the rice in batches if necessary.
- Cook the rice until it is al dente: The rice should be cooked through but still have a slight bite to it. If the rice is overcooked, it will be mushy and the jambalaya will be too soupy.
- Add the vegetables and sausage in stages: This will help to prevent the vegetables from becoming overcooked and the sausage from becoming dry.
- Season the jambalaya well: Jambalaya is a flavorful dish, so don't be afraid to use plenty of seasonings. Creole seasoning, paprika, garlic powder, and cayenne pepper are all good choices.
- Let the jambalaya rest before serving: This will allow the flavors to meld and the rice to absorb the liquid. Cover the pot and let the jambalaya rest for at least 15 minutes before serving.
Conclusion:
Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover rice and vegetables, and it is also a great dish to serve at a party or potluck. With a little planning and preparation, you can make a delicious jambalaya that your family and friends will love.
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