I know it has been a long time since my last post, but so many things have been happening lately, that it was difficult to make some time to publish a blog post. Happy Thanks giving for those of you who celebrate it !!! We celebrated with a roasted whole chicken like we did last time 🙂 It was fun. We should probably do a turkey for the next thanksgiving. I have been cooking a lot lately and also managed to do some baking. We spend the last few weeks visiting family, took a mini vacation and spent the long weekend just driving to places on a whim and eating at restaurants that were recommended by our trusted friend – google 😛
The husband had a craving a couple of weeks ago for Jambalaya. The quintessential dish of the deep south that is Louisiana. I think our discussions about taking a vacation to New Orleans was what started this. I never had Jambalaya, so had no reference point, but I looked up some recipes online and watched a few videos of people preparing this dish and I knew even before I made it that I love this dish. It is a perfect example of mixing of cultures and how food brings people of different backgrounds together and binds them with the magic of taste and awesomeness. I decided to make this dish my own and I must say, it turned out pretty good 🙂
- 1 1/2 cups Rice preferably the kind used for risotto like dishes.
- 1 Lb Chicken thighs.
- 1/2 Lb Shrimp
- 3 cups Seafood stock
- 1 cup Chicken bone broth.
- 1/2 Tsp Black Pepper.
- 1 Tablespoon Butter (unsalted)
- 1/2 Red Onion (Medium, Finely chopped)
- 1/2 Tablespoon Smoked Paprika
- 1/2 Tablespoon Red Chilli Powder
- 1 tablespoon Garlic Powder
- 1/2 Tablespoon Thyme
- 1/2 tablespoon Oregano
- 1/2 cup Three Pepper blend (I used frozen blend)
- 1/2 cup Celery (Chopped)
- 1 Smoked Chorizo
- 1 Tomato (Medium, Finely chopped)
- 1/4 cup Spring onion (Chopped)
Serving size 4
Cook time 25 min
Prep time 20 min
Passive time 20 min
Recipe level Intermediate
Spice level 4 (On a scale of 1 to 6)
Shelf life 2 – 3 days in refrigerator using an airtight container
Serving suggestion Warm
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- In a thick bottomed pan, on high heat melt the butter and add the chicken thighs. Brown the meat by turning the thighs (approx 3 mins) on each side.
- Remove the thighs and put them aside.
- Reduce heat to medium and add the onions and pepper.
- Saute until the onions are translucent. Then add the chopped chorizo and saute for 2-3 minutes.
- Add the chopped celery and peppers. Keep stirring to avoid the onions from getting burnt.
- Add the rice. Mix well to coat the rice with the fatty goodness 🙂
- The heat helps bring out the flavor. I used the jade rice for this recipe. Apparently it is bamboo that gives the jade rice its distinctive and beautiful green color. I really wanted to see how the flavor of bamboo goes with the creole seasoning that comes next.
- Add the finely chopped tomatoes to the pan and mix.
- Add half of the spices – smoked paprika, red chilli powder, garlic powder, thyme and salt to taste.
- Mix all the ingredients one last time before we add the stocks.
- Now add the chicken thighs and mix well.
- Now add the remaining half of the spices on top of the chicken
- Add the seafood stock and the bone broth to the mix and bring to a boil.
- Reduce heat and let the chicken, the meats and rice cook on a low heat in a covered pot for about 15 minutes.
- At the end, carefully place your shrimps on top of the rice and cover with a lid for about 5 minutes.
- The shrimp should be almost cooked through. Mix everything slowly one last time.
- Garnish with chopped spring onions.
Cuddle together with your loved ones on a cold winter night with a bowl of this delicious and comforting spicy bowl of jambalaya, rent a romantic comedy on Netflix or whatever subscription you have and just melt into the couch and be transported to a blissful food coma 🙂
- Make sure you use the freshest ingredients possible as fresh stuff takes this recipe to a whole new level.
- If you can find it, definitely use a short grained rice ( Carolina Gold is the most authentic variety) but arborio (risotto) rice or jasmine rice will do.
- Jambalaya like many other soul foods like biryani or ragu always tastes better the next day, So definitely make more than what you can eat in one sitting to enjoy for the next day.
Hope you enjoy making this dish. Don’t forget to comment and let me know, how your recipe turned out.
Have a wonderful day !