Cut the chicken into cubes, the sausage into slices.
Ingredients:
Chicken breast, Smoked sausage
Description
A Louisiana one-pot dish that combines Creole and Cajun traditions. Rice cooked with andouille sausage, shrimp, chicken, and the Cajun holy trinity - onion, celery, and bell pepper. Tomatoes, hot sauce, and Cajun seasoning give it a kick. Hearty, spicy, and full of depth of flavor - it's the heart of New Orleans on a plate. Perfect for large gatherings and family dinners.
Składniki (11)
Servings:
4
- White rice 300 g
- Smoked sausage 250 g
- Shrimp 300 g
- Chicken breast 300 g
- Celery 100 g
- Diced tomatoes 1 g
- Onion 0.0 szt.
- Green bell pepper 0.0 szt.
- Garlic 0.8 ząbek
- ✨ Opcjonalne
- Cayenne pepper 3 g
- Thyme 5 g
💰 Szacowany koszt dania:
~100.38 PLN
(25.09 PLN/porcję)
💡 Kliknij na składnik aby oznaczyć jako użyty
Preparation steps
1
2
Fry the chicken until browned, set aside.
Ingredients:
Chicken breast
3
Fry the sausage for 3 minutes, set aside.
Ingredients:
Smoked sausage
4
Chop the onion, bell pepper, and celery (the holy trinity of Cajun cooking).
Ingredients:
Onion, Green bell pepper, Celery
5
Sauté the vegetables for 8 minutes, then add the garlic.
Ingredients:
Garlic
6
Add the tomatoes, cayenne, thyme, and cook for 5 minutes.
Ingredients:
Diced tomatoes, Cayenne pepper, Thyme
7
Add the rice and 600ml of broth, cover, and cook for 18 minutes.
Ingredients:
White rice
Nie mieszaj zbyt często, ryż ma się ugotować.
8
Add the chicken, sausage, and shrimp in the last 5 minutes.
Ingredients:
Shrimp
9
Season and serve sprinkled with chopped green onions.
Fun Fact
Jambalaya is one of the most famous dishes from Louisiana and has its roots in Spanish and French cuisine.
Best for
Tips
🍽️
Serving
Serve the jambalaya in deep plates, sprinkled with chopped green onions. It tastes great hot, and you can also add fresh cilantro as a garnish. Serve with crusty bread on the side.
🥡
Storage
Leftover jambalaya is best stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, it's best to use a microwave or a skillet, adding a bit of broth to prevent the dish from drying out.
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