Ingredients with Measurements:
- 1 pound of chicken breast, diced
- 1 pound of smoked sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves of garlic, minced
- 2 cups of long-grain white rice
- 4 cups of chicken broth
- 1 can of diced tomatoes (14.5 oz)
- 1 tablespoon of paprika
- 1 tablespoon of cumin
- 1 tablespoon of chili powder
- 1 tablespoon of dried thyme
- 1 tablespoon of dried oregano
- Salt and pepper to taste
- 1 tablespoon of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the diced chicken and sliced sausage to the pot and cook until browned, stirring occasionally.
3. Add the chopped onion, green bell pepper, red bell pepper, and minced garlic to the pot and cook until the vegetables are tender, stirring occasionally.
4. Add the long-grain white rice to the pot and stir to combine with the meat and vegetables.
5. Add the chicken broth, diced tomatoes, paprika, cumin, chili powder, dried thyme, dried oregano, salt, and pepper to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the jambalaya for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. Remove the pot from the heat and let it sit for 5 minutes before fluffing the rice with a fork.
9. Serve the INDI-PEP Jambalaya hot, garnished with chopped fresh parsley or green onions if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the meat and vegetables, low heat for simmering the jambalaya.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- You can use shrimp or crawfish instead of chicken if you prefer.
- Andouille sausage can be used instead of smoked sausage.
- Brown rice can be used instead of white rice.
Variations:
- Add diced tomatoes with green chilies for a spicier version.
- Add okra for a traditional Creole touch.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Make sure to brown the meat and vegetables well to develop a deep flavor.
- Use a wooden spoon or spatula to stir the jambalaya to prevent the rice from sticking to the bottom of the pot.
- If the jambalaya is too dry, add more chicken broth or water.
Storage instructions:
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 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 a platter.
- Garnish with chopped fresh parsley or green onions.
Garnishes:
- Chopped fresh parsley or green onions.
Pairings:
- Cornbread or crusty bread.
- A green salad.
Suggested side dishes:
- Collard greens.
- Red beans and rice.
Troubleshooting advice:
- If the jambalaya is too dry, add more chicken broth or water.
- If the jambalaya is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the chicken and sausage to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Jambalaya is a dish that originated in Louisiana and is a combination of Spanish, French, and African cuisines.
Flavor profiles:
- Spicy, smoky, savory.
Serving suggestions:
- Serve the INDI-PEP Jambalaya hot with a side of cornbread or crusty bread and a green salad.
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