Jambalaya Recipe

Jambalaya Recipe

Jambalaya is a spicy and flavorful one-pot dish originating from the Creole and Cajun cuisine of Louisiana. It’s a hearty combination of rice, meat, and vegetables, often seasoned with a blend of spices that give it a delicious kick.

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound (450g) boneless chicken breasts, cut into bite-sized pieces
• 1/2 pound (225g) andouille sausage or smoked sausage, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 celery stalk, chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
• Salt and black pepper to taste
• 1 bay leaf
• 1 pound (450g) large shrimp, peeled and deveined
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Meat: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and andouille sausage slices. Cook until the chicken is browned and the sausage is slightly crispy. Remove them from the pot and set them aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, green bell pepper, celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
3. Add Tomatoes and Rice: Stir in the diced tomatoes (with their juice) and white rice. Cook for an additional 2-3 minutes, allowing the rice to absorb some of the flavors.
4. Season and Simmer: Add the dried thyme, dried oregano, paprika, cayenne pepper, salt, black pepper, and bay leaf to the pot. Pour in the chicken broth and stir everything well. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
5. Add Chicken and Sausage: Return the cooked chicken and andouille sausage to the pot. Stir to combine and let it simmer for another 5-7 minutes, allowing the flavors to meld together.
6. Cook the Shrimp: Finally, add the peeled and deveined shrimp to the pot. Cook for about 3-5 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook them.
7. Garnish and Serve: Remove the bay leaf from the Jambalaya. Garnish with chopped fresh parsley.
8. Enjoy: Your Jambalaya is now ready to be served. This dish is best enjoyed hot, and it’s even better the next day as the flavors continue to develop.

Jambalaya is a true Southern comfort food, known for its robust flavors and spicy kick. It’s a versatile dish that can be adapted to your preferred level of spiciness and can include other ingredients like bell peppers, okra, or even crawfish. Serve it as a main course or as a side dish, and savor the taste of Louisiana cuisine right at home!

Source: chilipeppermadness.com

Yield: 6

Smoked Sausage & Mozzarella Pasta recipe

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Smoked Sausage & Mozzarella Pasta is a hearty, flavorful dish that’s perfect for a cozy dinner. The smoky sausage combined with gooey mozzarella and tender pasta creates a delightful meal that’s sure to become a family favorite. Let’s get cooking!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 tbsps Oil
• 2 lbs Smoked Sausage cut in ½ inch slices
• 2 lb Rigatoni Pasta
• 1 tbsp Red Pepper Flakes
• 1 tbsp Parsley Flakes
• For the Mozzarella Cheese Sauce
• 4 tbsp Butter
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 4 tbsp Flour
• 2 cups Milk
• 1 tsp Salt
• 1 tsp Paprika
• 2 cups Mozzarella Cheese shredded
• 1 cup Heavy Cream

Instructions

• Start water boiling for pasta. (salt if desired)

• In a large frying pan over medium-high heat, add oil. Once hot, add sliced sausage pieces. Fry them until slightly browned then remove from heat.

• Add pasta to boiling water and cook as directed on the package. Drain in colander and return to pot, away from heat.

• In a sauce pan over medium-high heat, add butter, garlic powder, and onion powder. Once melted add flour and cook for 3 minutes. Whisk in milk and let cook for 3 minutes. Reduce heat to medium. Add salt and paprika. Then whisk in cheese one handful at a time until fully incorporated. Lastly add heavy cream and stir to combine. Let bubble another two minutes.

• Add cooked sausage and cheese sauce to pot with cooked pasta. Stir to fully coat.

• Serve with sprinkle of red pepper flakes and parsley.