Jambalaya is a Louisiana Creole dish of Spanish and French influence. You can find different version of this dish, but I like it with chicken, Spanish hot chorizo and shrimps. You can also replace the Chorizo with sausages such as andouille or smoked sausage, or even make it a vegetarian dish by replacing the meat by meatless sausages, beans or tofu. You will see, it is quite easy to do as you cook all the ingredients together in the same pan. My daughters love it ! I always cook a large portion so we have left over … 🙂
Ingredients (for 8 persons):
– 250g (1 cup 1/3) of rice
– 1kg (2 pounds) of chicken breast
– 160g (1/3 pound) of Spanish Chorizo (or andouille or smoked sausage)
– 200g (1/2 pound) of cooked shrimps
– 1 onion
– 4 garlic cloves
– 2 red bell peppers
– 1 hot green (or red) hot pepper (optional, depends how spicy you like it)
– 100g of fresh (or frozen) green peas
– 1 tsp of paprika
– 2 tbsp of olive oil
– 700ml of chicken stock
– 4 tbsp of tomato sauce
– Salt and pepper
- Put the rice in a sieve and rinse it well under cold water. This will prevent the rice to be too sticky when it will cook.
- Then, you have to prepare all your ingredients. Ready to chop !? 🙂
- Cut the onion, red bell pepper & the chicken breast and set aside.
- Chop the hot green pepper in very tiny cubes (like this, the hot pepper will “perfume” your dish nicely but you won’t risk your kids to bite into a big cube and run to the sink to drink a big glass of water 🙂). Set aside.
- Crush the garlic cloves & cut the chorizo in slices. Set aside.
- In a big pan, add the olive oil and fry the onions and the chicken under medium/high heat for about 10minutes, until the chicken starts having a nice golden colour.
- Add the Chorizo, garlic, red bell pepper and the green hot pepper. Stir in for about 2 minutes under medium heat.
- Add the paprika, the rice, the chicken stock, green peas and the tomato sauce. Salt & pepper.
- Reduce the heat to medium/low and cover it. Let it cook for about 15 minutes.
- After 15 minutes, add the cooked shrimps and cook 5 more minutes (uncovered). Stir in from time to time to make sure it won’t stick to the bottom of the pan.
- The Jambalaya is ready once all the water has been absorbed by the rice and your rice is cooked.