Ingredients with Measurements:
- 1 pound hot links, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Chopped fresh parsley for garnish
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the hot links and cook until browned, stirring occasionally, for about 5 minutes.
3. Remove the hot links from the skillet and set aside.
4. Add the onion, green bell pepper, and celery to the skillet and cook until softened, stirring occasionally, for about 5 minutes.
5. Add the garlic and cook for 1 minute.
6. Add the diced tomatoes, tomato sauce, rice, chicken broth, paprika, thyme, oregano, cayenne pepper, salt, and black pepper to the skillet.
7. Stir to combine and bring to a boil.
8. Reduce the heat to low, cover the skillet with a lid, and simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
9. Stir in the hot links and cook for 2-3 minutes or until heated through.
10. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the hot links and vegetables, low heat for simmering the jambalaya.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 463
Fat: 27g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 1386mg
Potassium: 848mg
Carbohydrates: 36g
Fiber: 3g
Sugar: 6g
Protein: 18g
Substitutions for ingredients:
- Hot links can be substituted with any spicy sausage.
- Long-grain white rice can be substituted with brown rice or quinoa.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add shrimp, chicken, or Andouille sausage for a different flavor.
- Use Cajun seasoning instead of paprika, thyme, and oregano.
- Add okra or diced zucchini for extra vegetables.
Tips and tricks:
- Use a wooden spoon to stir the jambalaya to prevent the rice from sticking to the skillet.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Let the jambalaya rest for 5 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 the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the jambalaya in a large bowl or on individual plates.
Garnishes:
Garnish the jambalaya with chopped fresh parsley or green onions.
Pairings:
Serve the jambalaya with cornbread, garlic bread, or a side salad.
Suggested side dishes:
- Cornbread
- Garlic bread
- Side salad with vinaigrette dressing
Troubleshooting advice:
- If the jambalaya is too dry, add more chicken broth or water.
- If the jambalaya is too wet, remove the lid and cook for a few more minutes to evaporate the liquid.
Food safety advice:
- Cook the hot links to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover jambalaya in the refrigerator within 2 hours of cooking.
Food history:
Jambalaya is a Louisiana Creole dish that originated in the Spanish and French colonial period. It is a rice dish that is similar to paella and is often made with seafood, sausage, and vegetables.
Flavor profiles:
The hot links add a spicy and smoky flavor to the jambalaya, while the vegetables and spices add a savory and aromatic flavor.
Serving suggestions:
Serve the jambalaya as a main dish for dinner or as a side dish for a party or potluck.
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