USA Cuisine – Jambalaya Recipe

Jambalaya originated from the Spanish dish Paella, and uses similar ingredients. This recipe has chicken and shrimps, but other ingredients such as ham can be added.

Difficulty rating: Moderate

Serves: 6

4 boneless chicken breasts, cut into strips’
1lb shrimps
8 oz smoked sausage, such as andouille, sliced
1 green pepper, cut into julienne
1 red pepper, cut into julienne
4 cloves garlic, crushed
1 large onion, finely chopped
12 oz long grain rice
8 plum tomatoes, peeled and deseeded
1 tsp olive oil
1 ½ tsp cayenne pepper
1 tbsp Worcestershire sauce
¼ tsp dried thyme
¼ tsp dried oregano
2 sticks of celery
18 fl oz chicken stock
flour for dusting

USA Cuisine   Jambalaya Recipe

To garnish:
1 lemon cut into wedges
2 oz parsley, chopped

Coat the chicken and the shrimps in flour. In a pan heat the oil and add the chicken, shrimps and sausage. Cook for 3-4 min, then remove the shrimps. Add the garlic, peppers, celery and onions. Reduce the heat and cook for a further 4 min. Add the spices, Worcestershire sauce and tomatoes and mix. Then add the rice and coat with the mixture, and cook for a further 3-4 min on a lowered heat. Add the stock and cook for about 12 – 15 min, or until the rice has cooked (add more liquid if the pan appears to be drying out.) Replace the shrimps and mix through. Stir in the parsley and serve, with lemon wedges.