My Jambalaya recipe is the perfect remedy for putting a smile in your tummy on a cold and cloudy day.
Oh boy, it’s Sunday. After a whole week of rain and cloudy weather, I can finally see the sun. Well to be honest, the sun comes and goes, but i’ll take whatever I can get. Anyways, lets talk about this recipe.
Jambalaya originated in southern Louisiana by the Cajuns around the bayou. Food was scarce in that area compared to the richer part of Louisiana. Common belief is that jambalaya originated from the Spanish Paella, which is now known in the United States as Spanish Rice. Jambalaya is a bit different as it incorporates seafood, sausage and chicken. Although it doesn’t have to have all those ingredients. It’s safe to say that this amazing recipe has links to southern, South American and African roots.
I am a huge fan of southern food, mainly because of the spices used as well as the warm and hearty flavour. I find that I crave recipes like these during the fall season because my body resets itself to adjust to the weather and the environment. I’m guessing that isn’t odd, since the majority of us somewhat adjust to seasonal changes, like sangrias and barbecues in the summer and pumpkin picking and spicy lattes in the fall. Such fun isn’t it?
My jambalaya recipe uses short grain brown rice, skinned chicken thighs, lean turkey sausage and shrimp. Basically, you’re getting a mouthful of protein and spicy deliciousness in every bite. So eat guys, eat!
Ingredients: yields 5 servings
2 cups partially cooked brown rice (cooked for about 10 minutes)
6 chicken thighs, skinned
1 lb raw shrimp, peeled
1lb extra lean turkey sausage
2 tbsp Olive Oil
1/2 a large red onion, chopped
2 bay leaves
2 medium garlic cloves, minced
1 whole green bell pepper, chopped
1 celery stalk, diced
1 tsp. dried thyme
1 can tomato paste ( 2 cups)
3 cups low sodium Chicken broth
1 tbsp. Creole seasoning
2 -teaspoons paprika
1-teaspoon chili pepper
Sea salt and black pepper to taste
1. Pre-heat the oven to 350 degrees and wash your chicken thighs. Dab the chicken with a paper towel to get rid of the excess water.
2. Season both sides of the chicken with a generous amount of the creole seasoning. Alternatively, you can use an all spice blend.
3. Add about 2 tablespoons of olive oil to an oven safe skillet. Brown chicken on both sides for about 3 minutes each. Remove from the pan and set aside. Brown sliced turkey sausage in the skillet for about 1 minute and set aside.
4. Add bay leaves, onions, thyme, garlic, celery, bell pepper, paprika and chili pepper and sauté until soft for about 2-3 minutes. Add partially cooked rice and stir for about 2 minutes.
5. Add tomato paste, chicken broth, and sea salt. Place chicken, turkey sausage and shrimp on the bed of rice and ring to a boil.
6. Place in the oven and cook for about 40 minutes until the chicken is fully cooked.
7. Top with parsley leaves and serve warm.