Of all the delicious and traditional NOLA dishes, jambalaya is probably the quintessential. Now you can make it at home!
Southern flavors are delicious and tangy and bold, and if you were ever in New Orleans, you probably miss their food. Good news is you can now learn how to make what is probably the most traditional dish in the area: a combination of spicy rice, chicken, andouille sausage, shrimp and a lot of flavor. Here’s the recipe for an authentic jambalaya:
• 2 tablespoons butter
• 1 pound chicken breast, cut into bite-sized pieces
• 1/2 pound andouille sausage, sliced in 1/4 inch slices
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
��� 1 stalk celery, diced
• 1 cup long grain white rice (e.g. Louisiana or Carolina rice or similar)
• 1 14.5 ounce can diced tomatoes
• 2 tablespoons Creole seasoning
• 1-2 teaspoons hot sauce
• 1 teaspoon Worcestershire sauce
• 2 cups chicken broth
• 2 bay leaves
• 3/4 teaspoon salt
• 1/2 pound medium raw shrimp, deveined (optional: tails removed)
• 4 green onions, thinly sliced
Place the chicken in a bowl with 1 tablespoon of Creole seasoning. Set aside.
Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
Serve sprinkled with some sliced green onions.
Homemade Creole Seasoning
You can get the seasoning in any store, but it oh so much better if you make it yourself. Here’s the recipe:
• 4 teaspoons garlic powder
• 4 teaspoons onion powder
• 2 tablespoons sweet paprika powder
• 1 teaspoon smoked paprika
• 1 tablespoon dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons cayenne pepper (or less if you don't like it as hot)
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
Place all of the spices in a spice of coffee grinder or a blender. Pulse until you get a fine powder. Store in an airtight jar in a dark cupboard until ready to use. For optimal flavor use within 2 months.