Ingredients with Measurements:
- 1 pound of chicken breast, cut into small pieces
- 1 pound of smoked sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can of diced tomatoes (14.5 oz)
- 2 cups of chicken broth
- 1 cup of long-grain white rice
- 1 tablespoon of paprika
- 1 tablespoon of dried oregano
- 1 tablespoon of dried thyme
- 1 teaspoon of cayenne pepper
- Salt and black pepper to taste
- 2 tablespoons of vegetable oil
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven with a lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and sausage to the pot and cook until browned, stirring occasionally.
3. Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are soft, stirring occasionally.
4. Add the diced tomatoes, chicken broth, rice, paprika, oregano, thyme, cayenne pepper, salt, and black pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the jambalaya for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
7. Remove the pot from the heat and let it sit for 5 minutes.
8. Fluff the jambalaya with a fork and sprinkle with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the chicken and sausage, then low heat for simmering the jambalaya.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 480
Fat: 22g
Carbohydrates: 38g
Protein: 32g
Sodium: 1040mg
Sugar: 5g
Substitutions for ingredients:
- You can use shrimp instead of chicken for a seafood jambalaya.
- Andouille sausage can be used instead of smoked sausage for a spicier flavor.
- Brown rice can be used instead of white rice for a healthier option.
Variations:
- Add diced ham or bacon to the jambalaya for extra flavor.
- Use different vegetables such as okra, tomatoes, or corn.
- Add hot sauce or cajun seasoning for a spicier kick.
Tips and tricks:
- Cut the chicken and sausage into small pieces to ensure they cook evenly.
- Use a wooden spoon or spatula to stir the jambalaya to prevent the rice from sticking to the bottom of the pot.
- Let the jambalaya sit for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the jambalaya in a microwave-safe dish for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the jambalaya in a large bowl or on a platter.
- Garnish with chopped parsley or sliced green onions.
Pairings:
- Serve the jambalaya with a side of cornbread or crusty bread.
- A crisp green salad or coleslaw would also pair well with this dish.
Suggested side dishes:
- Cornbread
- Crusty bread
- Green salad
- Coleslaw
Troubleshooting advice:
- If the jambalaya is too dry, add more chicken broth or water and continue to simmer until the liquid has been absorbed.
- If the jambalaya is too wet, remove the lid and continue to simmer until the liquid has been absorbed.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover jambalaya in the refrigerator within 2 hours of cooking.
Food history:
- Jambalaya is a traditional dish from Louisiana that originated in the Spanish and French cultures.
- It is a one-pot dish that combines rice, meat, and vegetables with spices and seasonings.
Flavor profiles:
- Jambalaya is a spicy and flavorful dish with a mix of savory and smoky flavors.
- The combination of chicken, sausage, and vegetables gives it a hearty and satisfying taste.
Serving suggestions:
- Serve the jambalaya hot with a side of cornbread or crusty bread.
- Garnish with chopped parsley or sliced green onions for added flavor and color.
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Region: Louisiana