Chicken, Shrimp, and Sausage Jambalaya Recipe

Introduction

Jambalaya is a beloved Louisiana Creole dish known for its rich flavors and hearty ingredients. This Chicken, Shrimp, and Sausage Jambalaya combines succulent chicken, plump shrimp, and savory sausage with a medley of aromatic spices and vegetables. Whether you’re hosting a gathering or simply craving a taste of the bayou, this recipe will transport your taste buds to the heart of Cajun cuisine.

Ingredients You’ll Need

• 2 tablespoons of vegetable oil
• 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 pound of smoked sausage (andouille or kielbasa), sliced
• 1 onion, finely chopped
• 1 bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves of garlic, minced
• 1 can (14 oz) of diced tomatoes
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• 1 teaspoon of Cajun seasoning
• 1/2 teaspoon of paprika
• 1/2 teaspoon of dried thyme
• 1/4 teaspoon of cayenne pepper (adjust to your spice preference)
• Salt and black pepper to taste
• 1 cup of peeled and deveined shrimp
• 2 green onions, chopped, for garnish
• Fresh parsley, chopped, for garnish

Cooking Instructions

Preparing the Base

1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chicken pieces and brown them on all sides, ensuring they are cooked through. Remove the chicken from the pot and set it aside.
3. In the same pot, add the sliced sausage and cook until it’s slightly browned and releases its flavorful oils. Remove the sausage and set it aside with the chicken.

Creating the Jambalaya

1. In the same pot, add the chopped onion, diced bell pepper, and celery. Sauté until they become tender and aromatic, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced tomatoes (including their juices) and cook for a few minutes to let the flavors meld.
4. Pour in the long-grain white rice and stir well to coat it with the vegetable and tomato mixture.
5. Return the browned chicken and sausage to the pot, and then add the chicken broth, Cajun seasoning, paprika, dried thyme, cayenne pepper, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
7. Gently fold in the peeled and deveined shrimp, and continue to simmer for an additional 5-7 minutes, or until the shrimp turns pink and opaque.

Serving Your Jambalaya

1. Once everything is cooked to perfection, your Chicken, Shrimp, and Sausage Jambalaya is ready to be served.
2. Garnish with chopped green onions and fresh parsley for a burst of color and flavor.
3. Serve hot and enjoy the vibrant taste of Louisiana!

Conclusion

This Chicken, Shrimp, and Sausage Jambalaya is a true Cajun masterpiece, combining a harmonious blend of meats, spices, and vegetables. With each savory bite, you’ll experience the rich and complex flavors that make Jambalaya a beloved dish from the Deep South. Whether you’re savoring it during Mardi Gras or on a cozy weeknight, this recipe will transport you to the heart of New Orleans. Laissez les bon temps rouler!

FAQs

1. Can I use brown rice instead of white rice?

Yes, you can substitute brown rice for a healthier twist, but be aware that the cooking time may be longer, so adjust accordingly.

2. What can I use if I can’t find andouille sausage?

If andouille sausage is unavailable, smoked kielbasa or any other smoked sausage will work as a tasty alternative.

3. Is Jambalaya very spicy?

The spice level can be adjusted by altering the amount of Cajun seasoning and cayenne pepper. Start with less if you prefer a milder flavor and add more to taste.

4. Can I make Jambalaya ahead of time?

Jambalaya tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator and reheat gently before serving.

5. What side dishes go well with Jambalaya?

Traditional side dishes like cornbread, coleslaw, or a simple green salad complement the flavors of Jambalaya perfectly. Enjoy!

Prepare to enjoy a flavorful journey with your homemade Chicken, Shrimp, and Sausage Jambalaya!

Source: diethood.com

Yield: 6

Crispy Poblano Chicken Tacos with Avocado Jalapeno Salsa

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Crispy Poblano Chicken Tacos with Avocado Jalapeno Salsa are a delightful twist on traditional tacos, offering a perfect blend of crispy chicken, smoky poblano peppers, and a fresh, zesty salsa. This recipe is sure to become a favorite for taco nights, providing a satisfying crunch and a burst of flavors with every bite. Let’s dive into the step-by-step guide to creating these mouthwatering tacos.

Prep Time 20 minutes

Cook Time 20 minutes

Ingredients

• For the chicken tacos:
• 1½ lbs. boneless skinless chicken thighs
• 2 Tbsp olive oil
• 1½ tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 garlic cloves, minced
• 2 Tbsp cilantro, chopped (leaves & stems)
• 2 poblano peppers, deseeded & diced
• 1 small white onion, thinly sliced
• 6-8 corn tortillas
• 2 cups shredded Monterey jack cheese
• Shredded lettuce, for serving
• Lime wedges, for serving
• For the avocado-jalapeño salsa:
• 1 large avocado
• 1 medium jalapeño, deseeded & roughly chopped*
• ½ cup water
• ¼ cup cilantro, chopped (leaves & stems)
• 1 Tbsp white vinegar
• 1 tsp salt

Instructions

• Make the salsa. Add the avocado, jalapeño, water, cilantro, vinegar and salt to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.

• Cook the chicken. Turn the oven on to 400 degrees and spray a baking dish with cooking spray.

• Assemble the tacos. Turn your oven up to 425 degrees and line a large baking pan with parchment paper. Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake for 2-3 minutes. (We need them just soft enough to fold over your filling.)

• Bake. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.

• Serve! Serve immediately with your avocado-jalapeño salsa and enjoy!

Notes

Leave the seeds in the jalapeño if you want your salsa extra spicy!