French Quarter Chicken Jambalaya

French Quarter Chicken Jambalaya Recipe - Authentic French Cuisine

Region / culture: France | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

French Quarter Chicken Jambalaya is a classic Creole dish that is packed with flavor and spice. This hearty one-pot meal is perfect for feeding a crowd or for a cozy night in. With a combination of chicken, sausage, vegetables, and rice, this dish is sure to satisfy your taste buds.

History

Jambalaya originated in Louisiana and is a blend of Spanish, French, and African cuisines. It is believed to have been influenced by the Spanish dish paella and the French dish jambalaia. The name "jambalaya" is thought to come from the French word "jambon," which means ham, and the African word "ya," which means rice. Over the years, jambalaya has evolved into many different variations, including this French Quarter Chicken Jambalaya.

Ingredients

1 lb (450 g) skinned, boned chicken, cut into 1 inch (25 mm) cubes
0.25 tsp (1.2 ml) Cajun pepper (Watkins)
1 tbsp (15 ml) garlic and parsley grapeseed oil (Watkins)
1 lb (450 g) andouille or kielbasa sausage, cut into 0.5 inch (12 mm) slices
1 cup (250 ml) coarsely chopped onion
1 cup (250 ml) coarsely chopped celery
1 cup (250 ml) coarsely chopped green pepper
1 can (16 oz / 454 g) diced tomatoes, undrained
1 tbsp (15 ml) chicken soup base (Watkins)
1.5 cups (375 ml) water
1 can (6 oz / 170 g) tomato paste
0.75 cup (180 ml) uncooked regular rice
1 tbsp (15 ml) paprika (Watkins)
1 tsp (5 ml) chicken seasoning (Watkins)
1 tsp (5 ml) thyme (Watkins)
1 tsp (5 ml) garlic flakes (Watkins)
0.25 to 0.5 tsp (1.2 to 2.5 ml) Cajun pepper (Watkins)
1 dash of basil

How to prepare

Sprinkle 0.25 tsp of Cajun pepper over the chicken.
In a large Dutch oven or kettle, brown the chicken in oil.
Remove the chicken from the pot using a slotted spoon and drain it on paper towels; set it aside.
Add the sausage to the same Dutch oven and cook it until lightly browned.
Remove the sausage from the pot using a slotted spoon and drain it on paper towels; set it aside.
Sauté the onions, celery, and green pepper in the same Dutch oven until tender, while scraping up any browned bits in the pan.
Add the chicken, sausage, and remaining ingredients to the vegetables and bring it to a boil.
Reduce the heat and let it simmer for 40 to 45 minutes, or until the rice is tender.
Remove the bay leaf before serving.

Variations

Substitute shrimp or crawfish for the chicken for a seafood twist on this classic dish.
Add okra or bell peppers for extra vegetables and flavor.
Use different types of sausage, such as andouille or chorizo, for a unique taste.

Cooking Tips & Tricks

Make sure to brown the chicken and sausage before adding them to the pot. This will help to develop flavor and ensure that they are cooked through.

- Use a Dutch oven or large kettle to cook the jambalaya. This will allow for even cooking and plenty of room for all of the ingredients.

- Don't be afraid to adjust the seasonings to suit your taste. Feel free to add more Cajun pepper for extra heat or more paprika for a smokier flavor.

Serving Suggestions

Serve the French Quarter Chicken Jambalaya hot with a side of cornbread or a fresh green salad. Garnish with chopped green onions or parsley for a pop of color.

Cooking Techniques

Sauté the vegetables until they are tender but still slightly crisp to retain their flavor and texture.

- Simmer the jambalaya over low heat to allow the flavors to meld together and the rice to cook through.

Ingredient Substitutions

Use olive oil or vegetable oil in place of grapeseed oil.

- Use any type of sausage you prefer, such as turkey or chicken sausage.

- Substitute brown rice or quinoa for the white rice for a healthier option.

Make Ahead Tips

French Quarter Chicken Jambalaya can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the jambalaya in individual bowls and garnish with a sprinkle of fresh herbs or a dollop of sour cream. For a festive touch, serve it in hollowed-out bell peppers or tomatoes.

Pairing Recommendations

Pair French Quarter Chicken Jambalaya with a glass of chilled white wine, such as a Sauvignon Blanc or Chardonnay. For a non-alcoholic option, serve it with sweet tea or lemonade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the jambalaya in a microwave-safe dish or on the stovetop until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 18g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 24g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 45%

- Calcium: 6%

- Iron: 15%

Alergens

Contains: None

Summary

French Quarter Chicken Jambalaya is a well-balanced meal that is rich in protein, vitamins, and minerals. It is a hearty and satisfying dish that is perfect for a family dinner or a gathering with friends.

Summary

French Quarter Chicken Jambalaya is a flavorful and satisfying dish that is perfect for any occasion. With a combination of chicken, sausage, vegetables, and rice, this dish is sure to become a family favorite. Enjoy the taste of New Orleans with this delicious and hearty jambalaya recipe.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my friend Margaret in New Orleans. We were chatting in her kitchen, surrounded by the sweet smells of spices and simmering pots, when she pulled out a faded recipe card from an old wooden box.

"This here is my grandma's famous French Quarter Chicken Jambalaya recipe," Margaret said with a twinkle in her eye. "She used to make it for us every Sunday after church, and it's been a family favorite for generations."

As Margaret read off the ingredients and instructions, I couldn't help but be intrigued. The combination of tender chicken, spicy sausage, and fragrant rice cooked in a rich tomato sauce sounded absolutely divine. I begged Margaret to let me help her make it, and she happily agreed.

We spent the afternoon chopping vegetables, browning the meat, and simmering everything together in a large pot. The kitchen was filled with the mouthwatering aromas of garlic, onions, bell peppers, and the unmistakable scent of Cajun seasoning. As we stirred the jambalaya, the colors melded together in a vibrant mosaic of red, green, and gold.

When the dish was finally ready, we ladled out generous portions into bowls and sat down at the table to eat. The first bite was like a symphony of flavors exploding in my mouth – spicy, savory, and oh so satisfying. I couldn't believe how delicious it was, and I knew right then and there that I had to learn how to make it myself.

Over the years, I asked Margaret to teach me her grandma's recipe, and she graciously shared her knowledge with me. I made a few tweaks here and there, adding my own personal touch with extra spices and a splash of hot sauce, but the essence of the dish remained the same.

I soon found myself making French Quarter Chicken Jambalaya for my own family and friends, who all raved about how delicious it was. They couldn't get enough of the tender chicken, the smoky sausage, and the perfectly cooked rice that soaked up all the flavors of the sauce. It became a staple at our Sunday dinners, just like it had been for Margaret's family.

As the years went by, I continued to hone my skills in the kitchen, experimenting with different ingredients and techniques to perfect my jambalaya recipe. I learned how to balance the heat of the spices with the sweetness of the tomatoes, how to achieve the perfect level of tenderness in the chicken, and how to make the rice fluffy and fragrant.

I also discovered the joy of sharing my culinary creations with others, inviting them into my home to experience the warmth and comfort of a homemade meal. I hosted countless dinner parties and potlucks, always serving up a steaming pot of French Quarter Chicken Jambalaya that never failed to impress.

As I look back on my journey with this beloved recipe, I can't help but feel grateful for all the memories it has brought me. From that fateful day in Margaret's kitchen to the countless gatherings with loved ones, French Quarter Chicken Jambalaya has been a constant source of joy and connection in my life.

And so, as I pass on this recipe to you, my dear grandchild, I hope that you will embrace it with the same passion and enthusiasm that I have. May it bring you as much happiness and fulfillment as it has brought me, and may you always remember the love and legacy that is woven into every bite. Bon appétit!