JAMBALAYA

RiceChickenSeafoodSouth Africanone-pot meal
Written By Shilpa Anand
Jambalaya is a quintessential one-pot dish that originated in New Orleans and was inspired by flavour s around the world eg Spanish, West African and French. Today’s recipe is a creole style of the recipe which is hearty, spicy and incredibly d…

Jambalaya is a quintessential one-pot dish that originated in New Orleans and was inspired by flavour s around the world eg Spanish, West African and French. 

Today’s recipe is a creole style of the recipe which is hearty, spicy and incredibly delicious. Cajun-style does not include tomatoes 

I‘ve made a chicken, spicy sausage and shrimp jambalaya with mushrooms, bell peppers and celery 

INGREDIENTS

1cup basmati rice ( or long-grained rice ) soaked for half-hour 1 tbsp ginger garlic paste 1tbsp paprika1tsp cumin powder1tsp red chilli powder Salt to taste ½ tsp Thyme/oregano Red pepper flakesBlack pepper ½ cup bell …

  • 1cup basmati rice ( or long-grained rice ) soaked for half-hour 

  • 1 tbsp ginger garlic paste 

  • 1tbsp paprika

  • 1tsp cumin powder

  • 1tsp red chilli powder 

  • Salt to taste 

  • ½ tsp Thyme/oregano 

  • Red pepper flakes

  • Black pepper 

  • ½ cup bell peppers ( coloured) cubed

  • ½ cup celery, cut 

  • 14 cup mushrooms sliced 

  • 1-2 onions, chopped

  • 1-2 tomatoes, chopped or puréed 

  • 1-2 spicy sausages, sliced( andouille )

  • 5-6 shrimp

  • ½ chicken breast, cut 

  • 1cup chicken stock 

  • Oil

INSTRUCTIONS

  • heat oil in a pan and fry the sausages until they are slightly browned

Remove and keep aside In the same pan add onions, ginger garlic, celery and sauté for few mins

Remove and keep aside 

  • In the same pan add onions, ginger garlic, celery and sauté for few mins

Add spices, tomatoes, chicken, mushrooms  and fry for few minsAdd rice, salt and fried sausage

Add spices, tomatoes, chicken, mushrooms  and fry for few mins

  • Add rice, salt and fried sausage

Add stock, water and cover and cook on low flame for 10-15 mins

Add stock, water and cover and cook on low flame for 10-15 mins

Open and add shrimp and continue to cover and cook for another 5-8 mins

Open and add shrimp and continue to cover and cook for another 5-8 mins

That’s it, your creole jambalaya is ready Garnish with spring onion, parsley and enjoy

That’s it, your creole jambalaya is ready 

  • Garnish with spring onion, parsley and enjoy

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Shilpa Anand
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