Jambalaya rice is a popular American dish with west African and French influence. it’s very similar to jollof rice but prepared using a mixture of choice proteins like meat or seafood and vegetables. The proteins could be chicken, sausage, prawns or shrimp and the vegetables could be celery, onion, bell peppers, which is usually referred to as the holy trinity in Cajun cooking. Other vegetables such as tomatoes, okra, carrots, chili and garlic are also used in making this dish.
What are the Ingredients Used in making jambalaya
The ingredients you’ll need depends on the type of jambalaya rice you’d like to make. There’re two major methods of making jambalaya which is differentiated by their origins and the presence or absence of tomatoes. The Creole jambalaya (Red Jambalaya) which contains tomatoes, Creole seasoning,e.t.c While the Cajun jambalaya contains no tomatoes, Cajun seasoning and other ingredients.
Basically, to make Jambalaya rice you’ll need;
Creole or Cajun Seasoning; For an added flavour you can add Bay leaf
Proteins; Chicken, Sausage, Seafood like prawn or whatever you prefer
The holy trinity; Celery, green bell pepper & Onion
Blended tomatoes; Especially if you’re making creole jambalaya
Chicken stock
White rice; long or short grain
Okra; This can be used to thicken the jambalaya but I didn’t add this
What is the difference between Cajun and Creole seasoning?
Cajun seasoning is a combination of paprika, cayenne, salt, garlic powder, ground black pepper, ground white pepper, onion powder all mixed together.
Creole seasoning is a combination of everything in the cajun seasoning but with extra herbs to take it further. so you have paprika, cayenne, salt, garlic powder, ground black pepper, ground white pepper, onion powder, dried thyme and oregano, basil and parsley. You can adjust the ingredients to suit your taste buds if you wish and you don’t have to use everything.
Jambalaya Rice
Yield:
6 Servings
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
1 hour 20 minutes
Jambalaya rice is a popular American dish with west African and French influence. it's very similar to jollof rice but prepared using a mixture of choice proteins like meat or seafood and vegetables.
Ingredients
- • 1 cup cooking oil
- • 500g chicken breast, boneless
- • 300g chicken sausage, thinly sliced into rounds
- • 300g prawn
- • 5 plum tomatoes
- • 5 medium-sized chilli peppers
- • 2 green bell peppers (you can also use a mixture of red, yellow e.t.c)
- handful celery, chopped
- 1 medium-sized onion
- a bunch spring onions
- 4 cloves garlic
- 2 cups chicken stock
- 2 cups uncooked rice
- 2 tablespoons creole or cajun seasoning
Instructions
- Sprinkle some salt over the deveined prawns and mix. Heat about 2 tablespoons of oil in a pan and add the minced garlic. Gently add the salted prawns and leave to sauté for 2-3 minutes on both sides before removing from the pan.
- Add the chicken and sausage, then leave to sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and gives off its juice while the sausage is lightly browned. Transfer onto a clean plate and set aside.
- Pour the remaining oil into the pot then add the chopped onion. Fry till translucent for 2 minutes then add the ground tomato and pepper paste. Leave to fry for 3 minutes. Add the chicken stock, Creole or Cajun seasoning, bay leaf (if using any), and stir to combine. Add the washed rice into the pot and spread it within. Cover the pot and reduce the heat to medium-low then leave to cook for about 20-25 minutes or until the liquid in the pot is almost dried up.
- Add the bell peppers, celery, spring onion, cooked chicken and sausage. Stir to combine, then add the prawns and sprinkle with extra celery.
- Cover the pot, reduce the burner to the lowest and leave to steam cook for 5 minutes before turning off the burner. Discard the bay leaf and serve!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 944Total Fat: 48gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 225mgSodium: 2083mgCarbohydrates: 68gFiber: 2gSugar: 7gProtein: 58g
Step By Step Directions:::
Step 1: Sprinkle some salt over the deveined prawns and mix. Heat about 2 tablespoons of oil in a pan and add the minced garlic. Gently add the salted prawns and leave to sauté for 2-3 minutes on both sides before removing from the pan.
Step 2: Add the chicken and sausage, then leave to sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and gives off its juice while the sausage is lightly browned. Transfer onto a clean plate and set aside.
Step 3: Pour the remaining oil into the pot then add the chopped onion. Fry till translucent for 2 minutes then add the ground tomato and pepper paste. Leave to fry for 3 minutes. Add the chicken stock, Creole or Cajun seasoning, bay leaf (if using any), and stir to combine. Add the washed rice into the pot and spread it within. Cover the pot and reduce the heat to medium-low then leave to cook for about 20-25 minutes or until the liquid in the pot is almost dried up.
Step 4: Add the bell peppers, celery, spring onion, cooked chicken and sausage. Stir to combine, then add the prawns and sprinkle with extra celery.
Cover the pot, reduce the burner to the lowest and leave to steam cook for 5 minutes before turning off the burner. Discard the bay leaf and your jambalaya rice is ready.
serve!
