Jambalaya For Junior Chefs. Incredible Recipe by Cajun Chef Brett Hebert !!! Made from scratch with real ingredients. The BEST Jambalaya Recipe -- made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning.
Jambalaya is a wildly popular dish that originated in New Orleans and was inspired by flavors around the world—Spanish, West African, and Though the flavors in this recipe are complex, you only need a few items to make it! For prep you'll need a cutting board and chef's knife for chopping the veggies. A Cajun jambalaya recipe from Hank Shaw. You can have Jambalaya For Junior Chefs using 20 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Jambalaya For Junior Chefs
- It's 2 tablespoon of – olive oil.
- Prepare 1/2 of medium – onion.
- You need 1 of medium – bell pepper, red.
- It's 1 of medium – bell pepper, green.
- You need 1 of medium – bell pepper, orange.
- It's 2 cloves of – garlic.
- It's 1/2 pound of – chicken breast.
- You need 8 ounce of – turkey sausage.
- It's 3 cup of – chicken broth, low-sodium.
- Prepare 2 cup of – crushed tomatoes, canned.
- Prepare 1 1/2 cup of – brown rice, raw.
- You need 1/2 tbsp of – Cajun spice.
- Prepare 1 teaspoon of – thyme, dried.
- Prepare 1 teaspoon of – Worcestershire sauce.
- It's 8 ounce of – shrimp, peeled and deveined.
- You need 1 of - medium - lemon, zested (optional).
- You need 1 of - medium - tomato (optional).
- It's 5 sprigs of - parsley, minced (optional).
- It's 1 of - teaspoon - ground sea salt.
- It's 1/2 of - teaspoon - ground black pepper.
Cajun jambalaya has less (or no) tomato and often wild game in it instead of the shrimp in Creole jambalaya. I developed this recipe as an amalgam of jambalaya recipes from the great Cajun chefs Don Link and Eula Mae Dore, whose book Eula Mae's. Jambalaya is a hearty mix of meat, vegetables, rice, and sometimes seafood. This dish has been popular in the Southeast United States for centuries.
Jambalaya For Junior Chefs step by step
- Heat olive oil in a large dutch oven or sturdy pot. Chop onions and peppers into bite size pieces. Mince or crush garlic..
- Saute veggies and garlic until they softened a bit, about 4-5 minutes..
- Cut chicken and sausage (separately) into bite size pieces. Add ground sea salt and ground black pepper..
- Add the chicken and the sausage continue cooking until chicken is no longer pink on the outside..
- Next add the sausage. Saute on medium high heat for five minutes. Toss..
- To the pot add the rest of the ingredients, minus the shrimp. Stir to combine..
- Turn down the heat to medium-low and simmer, covered for 30 minutes..
- If you use brown rice vs. white rice, this will take longer to cook for the rice to soften. Plan on an extra 20-25 minutes and you may need to add more liquid.
- Once the rice is soft, taste and add more of the listed seasonings based upon personal preference..
- Zest with lemon for an added burst of flavor..
- Add minced parsley and diced fresh tomato on top for the perfect aesthetic..
- Serve warm and enjoy!.
Jambalaya has been a favorite dish for generations because it is inexpensive, delicious, and can be altered to include whatever the chef may. One-pot Jambalaya with rice, chicken, shrimp & sausages! It's prepared with chicken, shrimp, sausages, and rice - or a variation of that. This creole/cajun classic is a hearty one-pot that hits the spot like nothing else. And, ingredients-wise, almost anything goes - just don't stint on the sausage.