Jambalaya II

Jambalaya II Recipe: A Flavorful Taste of the USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

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

History

Jambalaya is a dish that originated in Louisiana and is a mix of Spanish, French, and African influences. It is a popular dish in Creole and Cajun cuisine and is known for its bold flavors and hearty ingredients.

Ingredients

2 lb (907 g) boneless skinless chicken, cut into 0.5 inch pieces
salt, ground black pepper, and paprika
1 tbsp vegetable oil
2 cup sliced celery
2 cup thinly sliced green onions
1 medium-size green bell pepper
1 cup uncooked rice
2 cup boiling chicken broth
1 tsp salt
1 clove garlic, minced
0.25 tsp ground black pepper
0.25 tsp ground red pepper

How to prepare

Season the chicken with salt, pepper, and paprika.
Heat oil in a large ovenproof skillet with a lid or a Dutch oven.
Cook the chicken uncovered for 3 to 5 minutes, stirring until it is brown on all sides.
Remove the chicken and set it aside, keeping it warm.
Add celery, onions, and green pepper to the skillet; cook and stir for 3 to 5 minutes or until they are tender.
Stir in rice, broth, salt, garlic, black pepper, and red pepper.
Return the chicken to the pan.
Cover and bake at 375°F (191°C) for 30 minutes or until the chicken is tender.
Fluff the rice with a fork.
Serve with hot pepper sauce, if desired.

Variations

Add shrimp or sausage for a different twist on this classic dish.
Use different vegetables such as okra or tomatoes for added flavor.

Cooking Tips & Tricks

Make sure to season the chicken well before cooking to ensure maximum flavor.

- Use a large ovenproof skillet or Dutch oven to cook the dish in for easy cleanup.

- Fluff the rice with a fork before serving to ensure a light and fluffy texture.

Serving Suggestions

Serve Jambalaya II with a side of cornbread or a fresh green salad for a complete meal.

Cooking Techniques

Baking the dish in the oven ensures that the chicken is cooked through and the rice is perfectly fluffy.

Ingredient Substitutions

Use bone-in chicken pieces instead of boneless for added flavor.

- Substitute brown rice for white rice for a healthier option.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving for a quick and easy meal.

Presentation Ideas

Serve Jambalaya II in a large serving dish with a sprinkle of fresh parsley on top for a pop of color.

Pairing Recommendations

Pair this dish with a glass of red wine or a cold beer for the perfect meal.

Storage and Reheating Instructions

Store any leftovers 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

300

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 8g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 28g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 30%

- Calcium: 4%

- Iron: 15%

Alergens

This recipe contains celery.

Summary

This dish is a good source of protein and vitamins, but it is also high in carbohydrates and fats.

Summary

Jambalaya II is a delicious and hearty dish that is perfect for any occasion. With a mix of chicken, vegetables, and rice, this dish is sure to become a family favorite. Enjoy the bold flavors and spices of this classic Creole dish!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a rainy day, and I was flipping through an old cookbook that I had picked up at a yard sale. The pages were yellowed and worn, and the recipes were written in a beautiful cursive script. As soon as I came across the recipe for Jambalaya II, I knew it was something special.

I had always been a fan of Cajun and Creole cuisine, with its bold flavors and spicy kick. And this recipe seemed to capture all of that in one delicious dish. The combination of shrimp, chicken, and sausage, all simmered together with rice and a mix of spices, sounded absolutely mouthwatering.

I set to work gathering the ingredients, making sure to pick up the freshest shrimp, juiciest chicken, and spiciest sausage I could find. I chopped up onions, bell peppers, and celery, known as the "holy trinity" of Cajun cooking, and sautéed them in a large pot until they were soft and fragrant.

Next, I added in the diced chicken and sausage, letting them brown and develop their flavors. The kitchen was filled with the rich aroma of spices - paprika, cayenne, thyme, and bay leaves - as I stirred everything together with a wooden spoon.

Once the meat was cooked through, I poured in a can of diced tomatoes and some chicken broth, letting everything come to a simmer. I then added in the rice, letting it soak up all of the delicious flavors as it cooked.

As the jambalaya bubbled away on the stove, I couldn't help but feel a sense of satisfaction. This was a recipe that had taken me out of my comfort zone, pushing me to try new ingredients and techniques. And the end result was more than worth it.

When it was finally ready, I spooned out generous helpings into bowls, garnishing each with a sprinkle of chopped green onions and a squeeze of fresh lemon juice. The flavors were incredible - spicy, savory, and comforting all at once.

I called my family to the table, eager to share my creation with them. As we dug into the jambalaya, the room filled with laughter and chatter, the warm and comforting meal bringing us all together.

From that day on, Jambalaya II became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and even just for myself on a lazy Sunday afternoon. Each time I cooked it, I was transported back to that rainy day when I first discovered the recipe, and I felt grateful for the serendipitous moment that had brought it into my life.

Years passed, and I continued to refine and perfect my jambalaya recipe. I added in new spices, experimented with different meats, and even tried making it vegetarian for some of my friends. But no matter how many variations I tried, the original recipe remained my favorite.

As I grew older, I realized that my love of cooking had been passed down to me from my own grandmother. She had been the one to teach me how to make my first batch of cookies, how to knead dough for bread, and how to season a pot of soup just right. And now, I was passing on that knowledge to the next generation, teaching my own grandchildren how to make dishes like Jambalaya II.

I often think about the origins of this recipe - where it came from, who created it, and why it had captured my heart so completely. But in the end, I believe that some recipes are simply meant to be shared and enjoyed, passed down through generations and cherished for their ability to bring people together.

So here I am, a grandmother who enjoys cooking and knows many recipes. I acquired them from various places and people over the years, but none hold a place in my heart quite like Jambalaya II. It will always be a reminder of that rainy day when I first saw the recipe, and the joy that cooking it has brought to my life ever since.