Rice > Spicy

Spicy Jambalaya Recipe

Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb. Andouille sausage, sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 2 cups chicken broth
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups uncooked long-grain white rice
- 2 cups water
- 1/4 cup chopped fresh parsley

Special Equipment Needed:
- Large Dutch oven or heavy pot with lid

Step-by-Step Instructions:

1. Heat the Dutch oven over medium-high heat. Add the chicken and sausage and cook until browned, about 5-7 minutes. Remove from the pot and set aside.

2. Add the onion, bell pepper, celery, and garlic to the pot and cook until softened, about 5 minutes.

3. Add the diced tomatoes, tomato sauce, chicken broth, thyme, oregano, paprika, cayenne pepper, salt, and black pepper to the pot. Stir to combine.

4. Add the rice and water to the pot and stir to combine. Bring to a boil, then reduce the heat to low and cover with a lid. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.

5. Add the cooked chicken and sausage back to the pot and stir to combine. Cook for an additional 5 minutes, or until heated through.

6. Remove from heat and stir in the chopped parsley. Serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the chicken and sausage
- Low heat for simmering the jambalaya
Serving size:
- This recipe serves 6-8 people

Nutritional information:
- Calories: 489
- Fat: 17g
- Carbohydrates: 54g
- Protein: 29g
- Sodium: 1477mg
- Sugar: 6g

Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or kielbasa.
- If you don't have Andouille sausage, you can substitute with smoked sausage.
- You can use brown rice instead of white rice for a healthier option.

Variations:
- Add shrimp or crawfish to the jambalaya for a seafood twist.
- Use quinoa instead of rice for a gluten-free option.
- Add diced ham or bacon for a smoky flavor.

Tips and Tricks:
- Make sure to brown the chicken and sausage before adding the vegetables to the pot for extra flavor.
- Stir the jambalaya occasionally while it's simmering to prevent the rice from sticking to the bottom of the pot.
- If the jambalaya is too spicy, you can reduce the amount of cayenne pepper or omit it altogether.

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 a platter.
- Garnish with chopped parsley or green onions.

Garnishes:
- Chopped parsley
- Green onions

Pairings:
- Serve with cornbread or crusty bread to soak up the flavorful sauce.
- Pair with a side salad for a complete meal.

Suggested Side Dishes:
- Cornbread
- Crusty bread
- Side salad

Troubleshooting Advice:
- If the jambalaya is too dry, add more chicken broth or water.
- If the jambalaya is too soupy, remove the lid and cook for an additional 5-10 minutes to allow the liquid to evaporate.

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 traditional dish from Louisiana that originated from Spanish and French influences.

Flavor Profiles:
- Spicy, smoky, savory

Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.

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Region: Cajun/Creole

Taste: Spicy, Savory, Smoky, Aromatic, Flavorful