Classic Cajun Jambalaya. Cajun jambalaya is the love child of risotto and paella. The creaminess of the rice is similar to that of a well-made risotto, while the shrimp, andouille and chicken combination are reminiscent of paella. By Lauren Miyashiro and Lena Abraham.
The brown color is achieved because the meat is first cooked in the pot alone, and allowed to brown and caramelize. The BEST Jambalaya Recipe -- made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. A Cajun jambalaya recipe from Hank Shaw. You can have Classic Cajun Jambalaya using 15 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Classic Cajun Jambalaya
- It's 1/2 Cup of Canola oil.
- Prepare 2 1/2 lb of yellow onions, finely diced.
- Prepare 1/3 cup of celery, finely diced.
- Prepare 1/2 cup of green bell pepper, finely diced.
- It's 3 of bay leaves.
- It's 2 lbs of peeled/deveined medium shrimp.
- You need 1 tbsp. of kosher salt.
- You need 1/4 tsp of cracked black pepper.
- It's 1/4 tsp of cayenne pepper.
- You need 1 tbsp. of hot sauce (Original Louisiana Hot Sauce).
- Prepare 4 cups of medium grain white rice.
- It's 5 cups of unsalted chicken stock, shrimp stock, or water (substitute 1 can beer for same amount of liquid if desired).
- It's 1/4 cup of fresh parsley, finely chopped (as garnish).
- It's 1/4 cup of green onions, finely chopped (as garnish).
- You need 1 cup of white beans (as a side dish) prepared per package instructions.
Cajun jambalaya has less (or no) tomato and often Cajun Jambalaya. You will see my choices of meats here, but feel free to mix and match; just look for. A classic craft gets an appealing update with customizable projects in fresh designs. One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes.
Classic Cajun Jambalaya step by step
- Warm a heavy-bottomed 12-quart Dutch oven over medium heat for 3 minutes, then add the oil and heat for 1 minute..
- Add the onions to the pot and stir, stir, stir. This starts the very long process of browning the onions. Cook the onions for 1 hour to 1 hour 30 minutes, depending on how hot your stove runs, watching them very closely and stirring every 2 minutes. If the onions start to stick too much, add a little bit of water or stock to loosen them, then stir to incorporate the browner onions and scrape up any stuck-on bits from the bottom of the pot..
- Stir, stir, stir. If you’re worried about burning, lower the heat. You really don’t want to walk away from the pot at any point. This is your time with your onions. All the other steps will be easy. Stir, stir, stir until the onions are deeply caramelized and resemble dark chocolate in color..
- Add the celery, bell pepper, and bay leaves to the pot and stir. Cover, reduce the heat to low, and cook for 15 minutes, stirring every 5 minutes..
- Meanwhile, put the shrimp in a large bowl and season with the salt, black pepper, cayenne, and hot sauce. Set aside to marinate at room temperature while the vegetables cook..
- Add the rice to the pot (liquid comes later) with the vegetables and stir to combine. Raise the heat to medium and cook, uncovered, letting the flavors mingle and marry, for 5 minutes. Add the shrimp and stir to incorporate them..
- Add the stock and bring to a boil, then reduce the heat to low and simmer until the liquid has almost completely evaporated or looks like little puddles of water, 8 to 10 minutes..
- When you’re at the point of puddling—this is a judgment call based on temperature, pot size, and your stove—put the lid on the pot and reduce the heat to its lowest setting. From here, the cooking time is going to be 45 minutes total, and YOU CAN'T REMOVE THE LID THE ENTIRE TIME. You'll want to peek, but don't..
- Set a timer for 20 minutes. When it goes off, turn off the heat and let the jambalaya sit, covered, for 25 minutes before you lift the lid..
- After 45 minutes, uncover the pot and stir the jambalaya. There may be a little burnt rice on the bottom—this is called the “grat” or “gratin.” It’s some folks’ favorite part of the jambalaya..
- Serve the Jambalaya garnished with the parsley and green onions. White beans go nicely alongside this dish..
Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece Place the pasta into serving bowls. Spoon the jambalaya over the pasta. A warming cajun stew made with chicken, andouille sausage and shrimp. This classic Southern American recipe is a healthy one pot dinner!