Jambalaya New Orleans
by Editorial Staff
Creole jambalaya comes from the French Quarter of New Orleans. Jambalaya was an attempt by the Spaniards to make paella in the New World, where saffron was not readily available as it was imported, so tomatoes became a substitute for saffron. As time went on, the French influence in New Orleans intensified, and spices from the Caribbean countries finally turned this paella into a unique dish.
Ingredients:- 500 gr Chicken thighs boneless and skinless
- 300 gr Cooked-smoked sausages pork or chicken
- one PC Large onions
- 2 stem Celery
- one PC Green bell pepper
- 4 clove Garlic
- 3 PC A tomato / for the Creole version of the dish /
- 2½ glasses Long grain rice
- one PC Bay leaf
- one teaspoon Paprika
- ½ teaspoon Cayenne pepper
- ½ teaspoon Oregano (oregano) dry
- ¼ teaspoon Thyme dry
- 2 teaspoon Creole seasoning optional
- one l Chicken bouillon
- 3 tablespoon Vegetable oil
- taste Salt
- taste Ground black pepper
- to serve Lemon
- to serve Spicy sauce
- to serve Greens
Directions:
- Cut the thighs into small pieces. Sausages – in circles, and celery, bell peppers and onions in small pieces. Crush the garlic with a knife blade and chop finely. If you are using a tomato for the Creole version of the dish, then cut it into small pieces.
- Heat 2 tablespoons of vegetable oil in a large deep saucepan or deep roasting pan. Season the chicken pieces with salt and pepper, and then fry on all sides until light golden brown for 6-8 minutes.
- Remove chicken from broiler and place on a plate.
- Place the sliced sausages in a roasting pan and fry them quickly until lightly crisp. Place in a plate with the chicken/
- Reduce heat and pour remaining oil into fry pot. Add chopped onion, celery, garlic and bell pepper. Sprinkle with a pinch of salt to give the vegetables more intense flavor. Fry for 8-10 minutes, stirring constantly, until they become soft. If you are using tomatoes, add them and simmer a little until the tomato pieces begin to lose their shape.
- Add paprika, cayenne pepper, coriander, oregano, Creole spice and thyme to the vegetables . Add bay leaves. Fry everything together, stirring occasionally, for about 1 minute.
- Return the chicken and sausages to the roasting pan. Add rice and broth. add salt and black pepper to taste. Stir by scraping the chicken, sausages and vegetables from the bottom of the roasting pan. Bring to a boil and reduce heat.
- Cover the roasting pan or saucepan and cook the rice over low heat until tender, about 20 minutes. If all the moisture has evaporated, and the rice is not yet ready, pierce the rice with a spoon or fork to the bottom of the brazier and pour about half a glass of broth or water into the holes.
- Ready jambalaya arrange on plates, sprinkle, if desired, with chopped green onions and other fresh herbs and serve.
- Before eating, squeeze a slice of lemon onto the rice, add the sauce and start eating right away.
-
Serve sliced lemons and hot sauce with jambalaya.
Bon appetit!
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