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American, Creole
Jambalaya

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Comments: 4
 

Recipe

This one-pot meal captures the spicy flavors of Louisiana.

Yield: Makes 4-6 servings
Prep time: 30 Mins
Cooking time: 45 Mins

Ingredients

  • 4 tbsp rendered bacon fat or vegetable oil
  • 4 skinless and boneless chicken thighs, cut into bite-sized pieces
  • 8 oz (225g) andouille or kielbasa sausage, thickly sliced
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 celery stalk, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 fresh hot red chile, seeded and chopped
  • 1¾ cups long grain rice
  • 2 tbsp tomato paste
  • 2 tsp dried thyme
  • 1 tsp salt
  • ½ tsp sweet paprika
  • ¼ tsp cayenne pepper
  • 2 bay leaves
  • Pinch of sugar
  • Freshly ground black pepper
  • 2½ cups chicken or vegetable stock
  • One 14.5 oz (411g) can chopped tomatoes
  • 1 tsp Worcestershire sauce
  • 12 large shrimp, peeled and deveined
  • Chopped parsley, to garnish
  • Hot red pepper sauce, to serve

Special Equipment:

  • Large flameproof casserole

Directions

1. Heat 2 tbsp of the bacon fat in a large flameproof casserole over high heat. In batches, add the chicken. Cook, stirring occasionally, for 10 minutes, or until the chicken is browned and opaque throughout. Using a slotted spoon, transfer the chicken to a plate.

2. Add the remaining bacon fat to the casserole and heat. Add the andouille and cook, stirring occasionally, for 5 minutes, or until browned. Remove the andouille with a slotted spoon and set aside with the chicken.

3. Add the onion, peppers, celery, garlic, and chile to the casserole. Cook, stirring often, for 5 minutes or until softened. Add the rice and cook, stirring often, for about 3 minutes. Add the tomato paste and stir for another minute.

4. Return the chicken and sausage to the casserole. Add the thyme, salt, paprika, cayenne, bay leaves, sugar, and pepper. Pour in the stock, the tomatoes with their juice, and the Worcestershire sauce. Bring to the boil over medium-high heat, stirring often. Reduce the heat to low and cover. Simmer for 12–15 minutes, or until the peppers are tender.

5. Add the shrimp and simmer, still covered, for 3-5 minutes, or until the rice is tender and the shrimp are pink (the jambalaya should be a little soupy). Transfer to a serving bowl and garnish with parsley. Serve hot, with a bottle of hot pepper sauce alongside.

Notes

Good with cold beer to quell the spiciness.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

573kcal (29%)
1195mg (50%)
70g
3g
23g (35%)
0g
5g (24%)
12g
4g
82mg (27%)
23g
22g
52mg
701mg
69mcg RAE (2%)
51mg (86%)
74mg (7%)
5mg (27%)
 

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  • BarbaraS

    02.05.13 Flag comment

    I have tried ALOT of jambalaya recipes. This is the winner! My husband and daughter really enjoyed this.

  • parksloper

    06.19.11 Flag comment

    I love recipes from these two cooks!!
    This is a straightforward recipe to prep, since all the veggies go in at once, as do the spices. We used a de-seeded jalapeno pepper, which turned out not at all too spicy.
    In all, a great addition to our recipe file.

  • danpalmer

    11.29.10 Flag comment

    Having just had to start cooking for myself at University, I am enjoying trying new dishes. This looks perfect as a marginally more complex dish. I can't wait to try it later this week!

  • Johanne

    10.23.09 Flag comment

    Very good for beginner cooks who want to try a more detailed recipe. A little spicy for the little kids in the family.

 

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