Best 2 Louisiana Sausage Jambalaya Recipes
**Indulge in the Vibrant Flavors of Louisiana Sausage Jambalaya: A Culinary Journey through Creole and Cajun Delights**
Embark on a tantalizing culinary adventure with Louisiana Sausage Jambalaya, a delectable dish that encapsulates the essence of Creole and Cajun cuisines. This one-pot wonder is a harmonious blend of aromatic spices, tender proteins, and hearty grains, promising an explosion of flavors in every bite. Whether you're a seasoned chef or just starting your culinary exploration, this recipe guide will take you on a delightful journey through the vibrant streets of New Orleans, offering three irresistible variations of this Louisiana classic: the traditional Creole Jambalaya, the robust Cajun Jambalaya, and the versatile Vegetarian Jambalaya. Get ready to savor the authentic taste of Louisiana, as we delve into the secrets of creating this iconic dish in your own kitchen.
LOUISIANA SAUSAGE JAMBALAYA
Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!
Provided by Grace Lynn
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large pot over medium-high heat.
- Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
- Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
- Add sausage, broth, tomatoes and rice.
- Bring mixture to simmer.
- Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA
"Classic chicken and sausage jambalaya. This is a hearty comfort food from the bayou country. Nothing fancy, just lots of flavor using simple ingredients and basic cooking techniques."
Provided by rdtripp
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In dutch oven or stock pot add chicken pieces, barely cover with water and season with salt and pepper or creole seasoning.
- Bring to a boil over high heat, reduce to a slow simmer and cook, covered, 30 to 45 minutes until meat can be easily de-boned . Do not overcook or cook too fast or the chicken will be stringy. Reserve 5 cups of stock or reduce stock to 5 cups.
- Remove chicken from pot, cool, de-bone, and cut into bite sized pieces, discarding skin and bones and setting aside the meat.
- In Heavy skillet (I use a 12" well seasoned cast iron skillet) saute ground pork sausage in oil, scrambling with a spatula, until done. Remove with a slotted spoon and set aside, leaving fat in skillet.
- Add smoked sausage to skillet, cook until lightly browned. Remove from skillet with slotted spoon and set aside, reserving pan drippings.
- Sauté vegetables in hot skillet with 3 TBS of reserved pan drippings (more if needed) until celery is tender and onion is clear to lightly caramelized. Remove from skillet and set aside.
- In large heavy bottomed stock pot or dutch oven (at least 12 quart) add reserved chicken stock, rice, sausage, and vegetables, season to taste with salt and pepper or creole seasoning, bring to rapid boil, reduce to low heat, cover and cook for 30 minutes or until liquid is absorbed and rice is desired consistency. Do not remove lid during cooking.
- Remove from heat and gently fold to mix together the ingredients as they tend to stratify during cooking. Don't get too aggressive or you'll break up the rice grains and mush it up.
- Serve with a salad, garlic bread and iced tea.
Nutrition Facts : Calories 721.9, Fat 39.8, SaturatedFat 13.2, Cholesterol 137.4, Sodium 803.4, Carbohydrate 45.2, Fiber 2.2, Sugar 3, Protein 42.5
Tips:
- Mise en place: Before starting, prepare all ingredients and have them measured and ready to go. This will make the cooking process smoother and more efficient.
- Use a good quality Cajun seasoning: This is essential for giving the jambalaya its authentic flavor. You can make your own or buy a pre-made blend.
- Don't overcrowd the pot: When adding the rice and liquid to the pot, make sure there is enough space for everything to cook evenly. If the pot is too crowded, the rice will not cook properly.
- Cook the rice until it is tender but still has a slight bite to it: You don't want the rice to be mushy, but it should also not be hard.
- Garnish with fresh herbs: This will add a pop of color and flavor to the dish. Green onions, parsley, and cilantro are all good choices.
Conclusion:
Louisiana Sausage Jambalaya is a hearty and flavorful dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of smoky sausage, tender rice, and aromatic vegetables, this jambalaya is sure to be a hit with everyone who tries it. So next time you are looking for a delicious and easy-to-make meal, give this Louisiana Sausage Jambalaya a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #pork #rice #american #cajun #southern-united-states #dinner-party #creole #dietary #spicy #one-dish-meal #meat #pork-sausage #pasta-rice-and-grains #long-grain-rice #taste-mood #4-hours-or-less
You'll also love
.jpg)
