I’ve always been fascinated with the city of New Orleans. The diverse culture, the beautiful architecture, the passionate sports fans, the birthplace of jazz, and the food – oh, the food. The Big Easy’s traditional dishes combine a unique blend of Creole, French, Spanish, African and Cuban flavours to create a truly distinct Louisiana taste. So here’s my take on a New Orleans classic – Chicken Andouille Shrimp Jambalaya.
Chicken Andouille Shrimp Jambalaya
1 cup brown rice
1 cup chicken stock
6 cloves garlic, minced
1 tbsp olive oil
2 skinless boneless chicken breasts, cubed
2 andouille sausages, cases removed and diced
15 shrimp, peeled and deveined
1 red bell pepper, cubed
1 green bell pepper, cubed
3 ribs celery, diced
3 yellow onions, diced
3 green onions, diced
3 roma tomatos, cubed
1 tbsp Creole seasoning
Creole Seasoning
2 tsp smoked paprika
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp chili powder
1 tsp oregano
1 tsp thyme
Heat olive oil in a large, deep saucepan over medium high heat. Add the sausage and brown for 4 to 5 minutes. Add the chicken and continue to brown for another 5 minutes. Add the yellow onions, bell peppers, celery and garlic. Continue to cook, stirring occasionally for another 8-10 minutes. Meanwhile, make your creole seasoning by combining all of the spices listed above in a small bowl.
Lower the heat to medium low and add the spices followed by the tomatoes. Stir and cook for another 3-4 minutes. Add the chicken stock and rice, mixing well, and bring to a simmer. Cover and continue to cook over low heat until rice is tender and the liquid has boiled away, about 12-15 minutes. Spread the peeled and deveined shrimp over top of the mixture.
Cover, and let the heat steam cook the shrimp until they are opaque, about 5 minutes. Garnish with green onions and serve.
Enjoy the bold and spicy flavours of New Orleans, and be sure to make enough so that you have leftovers, becuase this dish gets better, and spicier by the day.
Yes please……..