Saucepans and Spices

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JAMBALAYA

Shilpa Anand

Jambalaya is a quintessential one-pot dish that originated in New Orleans and was inspired by flavour s around the world eg Spanish, West African and French. 

Today’s recipe is a creole style of the recipe which is hearty, spicy and incredibly delicious. Cajun-style does not include tomatoes 

I‘ve made a chicken, spicy sausage and shrimp jambalaya with mushrooms, bell peppers and celery 

INGREDIENTS

  • 1cup basmati rice ( or long-grained rice ) soaked for half-hour 

  • 1 tbsp ginger garlic paste 

  • 1tbsp paprika

  • 1tsp cumin powder

  • 1tsp red chilli powder 

  • Salt to taste 

  • ½ tsp Thyme/oregano 

  • Red pepper flakes

  • Black pepper 

  • ½ cup bell peppers ( coloured) cubed

  • ½ cup celery, cut 

  • 14 cup mushrooms sliced 

  • 1-2 onions, chopped

  • 1-2 tomatoes, chopped or puréed 

  • 1-2 spicy sausages, sliced( andouille )

  • 5-6 shrimp

  • ½ chicken breast, cut 

  • 1cup chicken stock 

  • Oil

INSTRUCTIONS

  • heat oil in a pan and fry the sausages until they are slightly browned

Remove and keep aside 

  • In the same pan add onions, ginger garlic, celery and sauté for few mins

Add spices, tomatoes, chicken, mushrooms  and fry for few mins

  • Add rice, salt and fried sausage

Add stock, water and cover and cook on low flame for 10-15 mins

Open and add shrimp and continue to cover and cook for another 5-8 mins

That’s it, your creole jambalaya is ready 

  • Garnish with spring onion, parsley and enjoy