The cheapest way to serve a crowd of people, jambalaya is one of Louisiana’s favorite dishes originating from the Cajuns from the southern parts of the country, where food was often scarce. At the time, there were many slaves in the country, so the word jambalaya supposedly derives from the French jambon, or ham, and the African aya, meaning rice.
American Jambalaya
Course: MainCuisine: AmericanDifficulty: Medium4
servings20
minutes50
minutes400
kcal1
hour10
minutesIngredients
1/3 cup sausage
1/2 cup green onion
1 1/2 green and red bell pepper
1 cup yellow onion
16 oz crushed tomatoes
20 oz chicken broth
1/3 cup green onion
1/3 cup celery
1 tsp brown sugar
3 cloves minced garlic
2 1/2 cup rice
2 tbsp oil
1 cup precooked shrimp
2 tbsp creole seasoning
1 tsp old bay seasoning
1 tbsp paprika
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp garlic
1/2 chili powder
1/4 tsp ground black pepper
1/4 tsp thyme
salt to taste
Directions
- Heat 2 tbsp of oil in a pan on medium-high flame.
- Add the sausages until it changes the color. Remove the sausages once cooked and keep it aside.
- Now add the onions, celery, and green and red bell peppers. Cook until it becomes tender.
- Add some green onions and garlic. Close the lid and let it simmer for 10 minutes.
- Open the lid and add crushed tomatoes.
- Add creole seasoning, old bay seasoning, paprika, oregano, cumin, garlic powder, chili powder, ground black pepper, and thyme. Give it a quick stir to it. Add the chicken broth and the fried sausages. Let it simmer for another 10-15 minutes
- After 10 minutes add some salt and brown sugar.
- Wash the rice and add it to the broth and cook it for seven minutes
- Add the shrimps, cover the lid and cook for 10-15 minutes
