Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, jambalaya with a twist. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Jambalaya with a twist is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Jambalaya with a twist is something which I have loved my entire life. They are nice and they look fantastic.
So a fast upload sans the subs as my translator is having some medical work done, hopefully with Roman doing the translations this will be fine for my fans. When I first got married, I couldn't cook, but I did charm my husband with this dish. This was one of the first dishes that I made, that I didn't ruin.
To begin with this recipe, we have to prepare a few ingredients. You can have jambalaya with a twist using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Jambalaya with a twist:
- Get 8 boneless skinless chicken thighs
- Make ready 1 lb medium raw shrimp (31-40 lb), thawed
- Take 1 lb smoked beef sausage
- Make ready 1 lg yellow onion, diced
- Make ready 3 stalks celery, diced
- Get 1 lg green bell pepper, diced
- Prepare 6 cloves garlic, finely minced
- Make ready 2 cans (15 oz) ea) fire roasted tomatoes
- Prepare 1 qt chicken stock
- Get 2 tbsp vegetable oil
- Make ready 2-3 tsp cayenne pepper
- Prepare 2 tsp dried thyme
- Take 2 tsp dried oregano
- Take 2 tsp smoked paprika
- Get 1 tsp tumeric
- Get Kosher salt
- Take Black pepper
- Get 3 cups uncooked rice
- Make ready 6 cups water or chicken broth
Jambalaya is a wildly popular dish that originated in New Orleans and was inspired by flavors around the world—Spanish, West African, and French to name a few. Disclosure: I partnered with Land O'Lakes for this Jambalaya Pasta recipe post, but all opinions expressed here are my own. I am grateful for Jambalaya is truly the quintessential Southern one-pot recipe; the aromatic Cajun and Creole spices combined with andouille drippings, fresh vegetables. This Jambalaya is flavor city, with smoked andouille sausage and shrimp, the Cajun holy trinity of onions, peppers, and celery, fire roasted tomatoes, and more.
Instructions to make Jambalaya with a twist:
- Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage.
- Slice sausage into 1/2" slices. Set aside.
- Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside.
- Prep and dice onion, celery, green pepper and garlic. Set aside.
- Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan.
- Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low.
- Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!
It's a hearty one-pot meal that makes for great leftovers! Typical, but I fell in love with Jambalaya on a trip to New Orleans over a decade ago. This Instant Pot Jambalaya is an authentic Creole Jambalaya recipe made with rice, spicy andouille sausage, chicken and shrimp with Creole or Cajun spices. If you'd like to cook Instant Pot Jambalaya with brown rice: Remove the cooked meat and vegetables from the inner pot and set aside. Unfortunately, the all-inclusive nature of jambalaya makes it difficult to pair with other dishes.
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