Jambalaya
Jambalaya
Jambalaya is a spicy Cajun and Creole dish from Louisiana made with shrimp, sausage, and chicken. The types of meat used can vary depending on the recipe.
Ingredients
- 1 tbsp olive oil
- 2 skinless chicken breasts, cut into cubes
- 225 g spicy sausage, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 celery stalk, finely sliced
- 1 red chili pepper, seeded and chopped
- 1¾ cup long-grain rice
- 1 tsp chili powder
- 1 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 bay leaves
- 2 tsp dried thyme
- 1 tsp salt
- ½ tsp smoked paprika
- 1 pinch sugar
- 4 tomatoes, peeled and diced
- 2½ cups chicken broth
- 24 small raw shrimp, peeled
- freshly ground black pepper
Instructions
- In a large pot, heat the olive oil. Add the chicken pieces and cook for 10 minutes, stirring to brown them on all sides.
- Remove the chicken from the pot.
- Next, add the sausage and cook for 5 minutes. Remove it from the pot.
- Add the onion, garlic, bell peppers, celery, and chili pepper to the pot. Cook for 5 minutes.
- Add the rice and cook for 1 to 2 minutes.
- Stir in the Worcestershire sauce and the tomato paste. Continue cooking for another minute.
- Return the chicken and sausage to the pot.
- Add the bay leaves, thyme, salt, smoked paprika, sugar, and black pepper. Add the diced tomatoes and the chicken broth.
- Bring to a boil.
- Reduce the heat, cover, and cook for 12 to 15 minutes. Stir once or twice during cooking to make sure nothing sticks to the bottom of the pot.
- Add the shrimp and cook for 3 to 5 minutes, or until they turn pink.
- Serve hot.
Jambalaya
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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