Jambalaya
Jambalaya is a Louisiana Creole one-pot dish where chicken, andouille sausage, and shrimp cook together with rice in a spiced tomato broth. Browning the sausage and chicken first renders fat and develops deep flavor, then the Cajun holy trinity of onion, celery, and bell pepper is sauteed in the drippings until softened. Tomatoes, Cajun seasoning, rice, and chicken stock are added and brought to a boil, then covered and simmered on low heat so the rice absorbs the seasoned liquid as it cooks. The shrimp go in only during the final two to three minutes - adding them earlier causes them to toughen and lose their firm, bouncy texture. Each grain of rice carries the smoky, spicy character of the broth, making the dish a complete meal from a single pot.
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Instructions
- 1
Brown the sausage and chicken.
- 2
Sauté the onion, celery, and bell pepper (the holy trinity).
- 3
Add tomatoes, Cajun seasoning, rice, and chicken stock; bring to a boil.
- 4
Cover and simmer until rice is cooked; add shrimp at the end.
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Nutrition (per serving)
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