Jambalaya I

Jambalaya I Recipe - Traditional USA Dish with Chicken & Smoked Sausage

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

Introduction

Jambalaya is a classic Creole dish that originated in Louisiana, known for its bold flavors and hearty ingredients. This one-pot meal is a delicious combination of chicken, sausage, vegetables, and rice, seasoned with a blend of spices that give it a unique and flavorful taste.

History

Jambalaya has its roots in the culinary traditions of the Spanish, French, and African cultures that influenced the cuisine of Louisiana. The dish is believed to have originated in the French Quarter of New Orleans, where it was created as a way to use up leftovers and create a flavorful and satisfying meal.

Ingredients

1.5 lb (680 g) of chicken, cut up or boned
0.5 tsp of salt
0.5 tsp of ground black pepper
0.25 cup of vegetable oil
1 lb (454 g) of smoked sausage, sliced
2 cups of chopped onions
1 cup of chopped celery
1 cup of chopped green pepper
0.5 tbsp of chopped garlic
2.5 cups of chicken broth
1 tsp of salt
ground red pepper to taste
2 cups of uncooked rice
1 cup of chopped green onions
1 medium tomato, seeded and chopped

How to prepare

Season the chicken with salt and pepper.
Brown the chicken in oil in a large saucepan or dutch oven over medium-high heat.
Add the sausage and cook for 2 to 3 minutes.
Remove the chicken and sausage from the saucepan and set them aside.
Saute the onions, celery, green pepper, and garlic until tender.
Return the chicken and sausage to the saucepan.
Add the broth, salt, and red pepper.
Add the rice and bring to a boil.
Simmer, covered, for 30 minutes.
Stir in the green onions and tomato.

Variations

Add shrimp or crawfish for a seafood twist.
Use different types of sausage, such as andouille or chorizo, for a different flavor profile.
Add diced tomatoes or okra for a more traditional Creole jambalaya.

Cooking Tips & Tricks

Make sure to season the chicken and sausage well before browning to enhance the flavors of the dish.

- Sauteing the vegetables until tender will help to develop their flavors and add depth to the dish.

- Stir the rice occasionally while simmering to prevent it from sticking to the bottom of the pot.

- For a spicier jambalaya, add more ground red pepper to taste.

Serving Suggestions

Serve Jambalaya hot with a side of cornbread or a fresh green salad.

Cooking Techniques

Jambalaya is typically cooked using a combination of sauteing, simmering, and boiling techniques to develop the flavors of the ingredients and cook the rice to perfection.

Ingredient Substitutions

You can substitute the chicken with turkey or pork, and the sausage with any type of smoked or spicy sausage.

Make Ahead Tips

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 Jambalaya in a large serving dish garnished with chopped green onions and fresh parsley for a colorful presentation.

Pairing Recommendations

Jambalaya pairs well with a glass of cold beer or a fruity red wine, such as a Zinfandel or Merlot.

Storage and Reheating Instructions

Store any leftovers of Jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Jambalaya contains approximately 400 calories.

Carbohydrates

Each serving of Jambalaya contains approximately 45 grams of carbohydrates.

Fats

Each serving of Jambalaya contains approximately 20 grams of fats.

Proteins

Each serving of Jambalaya contains approximately 25 grams of proteins.

Vitamins and minerals

Jambalaya is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Jambalaya contains gluten from the rice and may contain allergens from the chicken and sausage.

Summary

Jambalaya is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Jambalaya is a flavorful and satisfying dish that brings together the bold flavors of Creole cuisine in a hearty one-pot meal. With a mix of chicken, sausage, vegetables, and rice, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Jambalaya. It was many years ago, back when I was just a young girl living in New Orleans. My grandmother, who was known for her incredible cooking skills, had invited me into the kitchen to help her prepare a special dinner for the family.

As we gathered all the ingredients together, she began to tell me about the history of Jambalaya. She explained that it was a traditional Creole dish that had been passed down through generations in our family. The combination of rice, vegetables, and various meats made it a hearty and flavorful meal that was perfect for feeding a large group of people.

My grandmother had learned the recipe from her own mother, who had learned it from her mother before her. It was a cherished family tradition that was always met with excitement and anticipation whenever it was served.

As we started to cook, my grandmother walked me through each step of the recipe. We began by sautéing onions, bell peppers, and celery in a large pot until they were soft and fragrant. The aroma that filled the kitchen was intoxicating, and I couldn't wait to see how it would all come together in the end.

Next, we added in the diced tomatoes, chicken broth, and a special blend of spices that my grandmother had mixed together. She explained that the key to a good Jambalaya was in the seasoning, and that each family had their own unique blend that made their dish stand out from the rest.

Once the liquid had come to a simmer, we added in the long-grain rice and stirred everything together. The rice quickly absorbed the flavors of the vegetables and spices, creating a rich and savory base for the dish.

Finally, we added in the meats - a combination of smoked sausage, chicken, and shrimp. My grandmother had always said that the key to a good Jambalaya was in the variety of proteins used, as each one brought its own unique flavor to the dish.

As the Jambalaya bubbled away on the stove, my grandmother and I talked about our family history and the traditions that had been passed down through the years. She shared stories of her own childhood in New Orleans, and the memories she had of learning to cook with her mother in their small kitchen.

By the time the Jambalaya was ready to be served, the entire house was filled with the mouthwatering aroma of the dish. My family gathered around the table, eagerly awaiting their first bite of the beloved recipe that had been passed down through generations.

As we sat down to eat, I couldn't help but feel a sense of pride in knowing that I had helped to create this delicious meal. The flavors were bold and vibrant, with each bite bringing a taste of tradition and history to the table.

From that day on, I knew that Jambalaya would always hold a special place in my heart. It was more than just a dish - it was a connection to my past, a link to my family's heritage, and a reminder of the love and memories that had been shared around the dinner table for generations.

As I continue to cook and share this recipe with my own family, I know that the tradition will live on, just as it has for so many years before. And each time I make a pot of Jambalaya, I am reminded of that special day in the kitchen with my grandmother, where I learned not just how to cook a meal, but how to carry on a legacy of love and tradition through food.