**Jambalaya: A Flavorful Fusion of Louisiana Cuisine**
Jambalaya, a celebrated dish from the vibrant state of Louisiana, is a delectable symphony of flavors that reflects the region's rich cultural heritage. This iconic Cajun and Creole creation combines the essence of Spanish, French, and African culinary traditions, resulting in a hearty and aromatic meal that is sure to tantalize taste buds. This versatile dish can be prepared with various proteins, such as chicken, shrimp, and sausage, along with an array of vegetables like bell peppers, onions, and celery. The trinity of these vegetables forms the aromatic base for the jambalaya, while the addition of spices like paprika, cayenne, and thyme infuses it with a distinctive Cajun flair. Simmered in a flavorful broth, the rice absorbs the essence of the ingredients, creating a delectable and cohesive dish. Jambalaya is a culinary journey that encapsulates the spirit of Louisiana, offering a taste of its diverse cultural influences and culinary expertise.
**Recipes Included in the Article:**
1. **Classic Jambalaya:** This recipe showcases the traditional approach to jambalaya, featuring a combination of chicken, shrimp, and sausage, along with the holy trinity of bell peppers, onions, and celery. It offers a well-balanced blend of flavors and textures, making it a crowd-pleasing dish.
2. **Seafood Jambalaya:** For seafood enthusiasts, this recipe highlights the bounty of the ocean. Succulent shrimp, tender calamari, and flaky fish are simmered in a flavorful broth, creating a seafood extravaganza. The briny notes of the seafood blend harmoniously with the aromatic trinity and Cajun spices.
3. **Vegetarian Jambalaya:** Catering to those with a plant-based preference, this recipe features a medley of colorful vegetables. Hearty portobello mushrooms, crisp bell peppers, and tender zucchini take center stage, complemented by the aromatic trinity and flavorful broth. This vegetarian version offers a satisfying and flavorful take on the classic jambalaya.
4. **One-Pot Jambalaya:** For those seeking convenience, this one-pot jambalaya is a lifesaver. Utilizing a single pot, this recipe simplifies the cooking process without compromising on taste. The combination of chicken, shrimp, and sausage is simmered together with the trinity and Cajun spices, resulting in a flavorful and hassle-free meal.
5. **Slow-Cooker Jambalaya:** Ideal for busy individuals or those who prefer a hands-off approach, this slow-cooker jambalaya allows you to savor the flavors of Louisiana without spending hours in the kitchen. Simply combine all the ingredients in the slow cooker and let it work its magic. The result is a tender and flavorful jambalaya that is perfect for a relaxed meal.
EVERYTHING JAMBALAYA
Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Cook rice to package directions.
- Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
- Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
- Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
MY BEST-EVER JAMBALAYA
I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.
Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
LEGENDARY JAMBALAYA
Steps:
- Heat a large, heavy, dry stockpot or Dutch oven over high heat. Add 1 tablespoon peanut oil, and then brown the sausage. Remove the sausage from the pan, and reserve the drippings. Add another tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary.
- Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and pepper. Saute until the meats and the vegetables are cooked through. Add the tomatoes and the hot sauce, and stir with a wooden spoon to combine. Add the file powder and the Cajun spice, reduce the heat to low, and simmer for at least 1 hour. Serve over cooked, steamed rice.
GULF SHRIMP JAMBALAYA
Provided by Anne Burrell
Time 1h42m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
- Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
- Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
- Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.
THE BEST JAMBALAYA
From one of my favorite cookbooks, The Best of The Best from Louisiana. With my many travels to New Orleans, I haven't found a Jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day.
Provided by Nadia NYC
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour.
- Reserve stock.
- Remove meat from bones and cut, slice, cube, or shred,however you prefer.
- In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist).
- In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
- Remove meat.
- Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes.
- Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
- Add rice and mix thoroughly.
- Cook over low heat for approximately 15 minutes stirring frequently.
- Remove bay leaf and serve.
Tips:
- Use fresh, high-quality ingredients, especially for the trinity (onion, celery, and bell peppers).
- Don't be afraid to adjust the seasonings to your taste, adding more or less cayenne pepper, paprika, garlic, or thyme as desired.
- Cook the rice in the same pot as the other ingredients to absorb all the flavors.
- Let the jambalaya rest for a few minutes before serving to allow the flavors to meld together.
- Serve jambalaya with traditional sides such as cornbread, coleslaw, or potato salad.
Conclusion:
Jambalaya is a delicious and versatile dish that can be easily customized to your liking. With its bold flavors and hearty ingredients, it's a perfect meal for any occasion. Whether you're a seasoned cook or a beginner, you're sure to enjoy making and eating this classic Creole dish.
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