My Weekly Recommendation (#9) – My Jambalaya Recipe
Good Morning Everyone! In this week’s recommendation I will be walking you through how I make one of my favorite meals, Jambalaya. If you go alllll the way back to week two (<– Hyperlink) of my recommendations, you can see that I am a huge fan of New Orleans/Cajun based foods. Upon returning from my first NOLA trip, I decided that I was going to start making my own Cajun inspired meals because I simply could not wait until my next trip to eat the delicacies of New Orleans. And with that came my first attempt at Jambalaya. It was pretty good, but over the last six months I have nearly perfected the recipe and decided that I would share with you all. I hope you enjoy 🙂
- One Cajun Style Andouille Smoked Sausage (Preferably Hillshire Farms)
- One to two pounds of chicken (breast or thighs, your preference)
- One 32 oz. container of chicken broth
- One 24 oz. container of diced tomatoes
- One large onion
- One pound of shrimp (preferably fresh)
- Garlic powder or garlic salt (Can be substituted with fresh garlic as well)
- Cajun/Creole Seasoning (preferably Tony Chachere’s)
- One to four cups rice (depending on how many you will be feeding)
- Dice the Andouille sausage and brown in a pan until one side is slightly black/crisp.
- Cut chicken to your desired size and brown in a similar fashion to the sausage. As its cooking, add in the oregano and garlic salt/powder to flavor the chicken.
- Once both meats are finished, dump them into a large pot (should be at least 20 Qt’s, this recipe makes quite a bit of food!)
- Turn your stove to a low-medium heat and add the onions and shrimp to the meat.
- Place a lid on the pot and let steam for 15-20 minutes (This allows the onions to soften as well as the shrimp soaking up some of the flavors of both the chicken and the sausage).
- Now the tomatoes and chicken broth can be added in.
- Depending on how you like your Jambalaya, you will either use roughly one cup of broth or two to three cups.
- For a thicker, more hearty Jambalaya, use only one cup.
- For a more soupy, pour over Jambalaya, use two to three cups.
- You may also begin cooking your rice now if you haven’t already!
- After letting sit for roughly another 25 to 30 minutes on low-medium, you can remove from heat to let cool before you make a bowl.
- This is typically where I add my creole seasoning as well. I will sprinkle just a touch over the rice right before the jambalaya is added.
And voila, you’re now in one of the many fine dining establishments located within the French Quarter! Thanks, and while you’re enjoying your scrumptious jambalaya be sure to let me know how it came out!