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Pui Jambalaya

Pui Jambalaya


Servings: 4

Preparation time: less than 60 minutes

HOW TO PREPARE Jambalaya Chicken RECIPE:

Put the chicken breast, onion, garlic, soup, tomatoes and rice in a pot. Add hot peppers, paprika and oregano. Mix well and bring to a boil. When it starts to boil, lower the heat and simmer for 25 minutes. Add peppers, corn and peas. Leave for another 10 minutes. When ready, add salt and pepper.


Step 1: Mix the spice

Credit: Revised / Betsey Goldwasser

Gather the spices and mix them in a small bowl.

Combine the spices in a small bowl to make the spice. Adjust the spice to taste. Put aside.

Step 2: Prepare the vegetables and garnish

Credit: Revised / Betsey Goldwasser

The "holy trinity" of bell peppers, onions and celery lays the foundations of the jambalaya.

Finely chop the onion, baked pepper and celery into a uniform size. The more evenly they look, the more evenly they will cook. Put aside. Cut two cloves of garlic and set aside in a separate bowl. Then thinly slice two green onion stalks, set aside for garnish.

Step 3: Prepare the meat and seafood

Credit: Revised / Betsey Goldwsser

Beat and salt the shrimp with kosher salt.

Cut the chicken thighs into 1-inch pieces. In a bowl, sauté the chicken with half a tablespoon of kosher salt and half a tablespoon of freshly ground black pepper. Cover the dish and keep it in the fridge. Remove the shrimp and sprinkle with half a tablespoon of kosher salt and half a tablespoon of black pepper. Cut the sausages into small wedges, then set aside.

Step 4: Saute the sausages

Credit: Revised / Betsey Goldwasser

Sausage sausage will help release its flavors and fat, which gives the food more flavor.

On high heat, add two tablespoons of neutral vegetable oil (I used canola oil) in the Dutch oven and wait for it to heat up. Saute the pieces of sausage until the brown spots start to appear and the outside becomes slightly crocheted. Remove the sausage pieces from the Dutch oven.

Step 5: Saute the vegetables

Credit: Revised / Betsey Goldwasser

Cook the vegetables until tender.

While the pot is still hot, add the chopped peppers, onion and celery, then leave them until tender. Depending on how hot the stove is, it will take about five to eight minutes. Add the chopped garlic and stir. You can also add chopped jalapeño in this step.

Step 6: Saute the chicken and sausages

Credit: Revised / Betsey Goldwasser

Be sure to mix the chicken pieces so that they do not get stuck on the bottom of the pot.

Add the chicken pieces and leave until the outside turns white for about 5 minutes. Stir in cooked sausage panels.

Step 7: Season the dish

Credit: Revised / Betsey Goldwasser

You can adjust the spice and salt to your liking.

Over medium heat, mix the tomato paste in two tablespoons and season until combined. Then pour the crushed tomatoes in the Dutch oven. Stir the mixture until light brown.

Step 8: Cook the rice

Credit: Revised / Betsey Goldwasser

I used jasmine rice, but you can use any type of long grain rice.

Add the cup of rice with the long cereal and mix the mixture until each grain is covered with the sauce. Pour the chicken soup over the mixture. Cook over high heat until the mixture starts to boil, then immediately turn to low heat. Cover the pot with a lid and simmer for 20 minutes.

Step 9: Cook the shrimp

Open the lid, mix the mixture and add the revealed shrimp. Let the mixture cook for another 10-20 minutes without a lid until the rice is cooked.

Step 10: Serve the dish

Credit: Revised / Betsey Goldwasser

Heat the jambalaya with chopped spring onions and serve.

Remove the pot from the stove. Cover and let rest for about 10 minutes. Salt or add extra spices to taste. Then serve and garnish with spring onions.

If you want paella in the summer, you'll absolutely fall in love with this jambalaya dish in the winter - in fact, summers are far away as immigrants from Spain and France established their own communities in Louisiana two hundred years ago . If you are celebrating Mardi Gras or simply want Louisiana food, you will want to try this recipe.


Jambalaya

Cook the onion, celery and pepper together for about 5 minutes until soft, then add the garlic and leave for only 2 minutes so that it does not burn.

Then add the chicken and cook for about 5 minutes, until it is no longer pink, then add the sausages. Put all the spices except the hot paprika (watch out for salt if you use saltier sausages), then the spoonful of flour and let the flour fry a little, otherwise it remains "raw".

Put the chicken soup over the tomatoes and let it boil for 30 minutes on the right heat, until it drops at least half, then add the shrimp and leave it for only about 3-5 minutes until it turns pink. put the paprika quickly to taste.

Serve hot with plain boiled rice.

Jambalaya is a traditional dish from New Orleans, Louisiana. The version here is taken from the Food Network.


1. Fry the mushrooms in olive oil or vegetable oil then set aside.

2. Chopped onion and sausage (or ham or bacon) are fried together until the onion becomes translucent and the sausage leaves fat. Add the peppers and chopped celery and leave to harden.

3. After about 5 minutes add the tomatoes and chicken (in my case the chicken breast was already grilled) and garlic.

4. Add the mushrooms and a little tomato sauce, rice, chicken soup (or water), shrimp and bay leaves. The shrimp are added with the rice or a little before, because they are made quite quickly and if they are left too much they harden. Leave everything together over low heat until the juice drops and the rice is ready. If you put too much water, put the pan in the oven until it drops. The food should not have much juice.

5. Near the end add the chopped green onions and your favorite parsley or greens.


Chicken Jambalaya - Recipes

Have you ever been to Louisiana? It is one of the most popular countries in the United States due to its rich history and diversity. Why not? Here are some quick facts in Louisiana. (1) Louisiana State hosts a festival called Mardi Gras, where everyone celebrates on the street with loud music, colorful masks and costumes, and delicious food. (2) It is also the only state in which the Cajuns live, originally ruled from Canada in the 1700s. (3) If you plan to visit this state, you should know that Louisiana has a variety of things invaded by French, Spanish and African and worn by his predecessors. You need to know about Louisiana, their art, their music, their people and, of course, their food.

Don't miss Louisiana's oldest cuisine: jambalaya and gumbo. These two delicious dishes come from Louisiana, and their roots come from French, Spanish and West African peoples, including Cajun. When the Cajuns were driven out of Canada to refuse acceptance by the King of England, they settled south of Louisiana and quickly adapted to their surroundings. South Louisiana has a lot of rice because of the water and the humid climate, so it immediately became a key ingredient in every meal recipe. Jambalaya and Gumbo is one of the most divine cajun dishes. Both are mouth-watering and special-purpose kitchens, made to order and swallowed.

Jambalaya and gumbo are incredibly spicy, colorful and very tasty, not even made by Louisiana people around the world. This is a delicious dish and is easily cooked by the youngest chefs on any continent. Jambalaya and Gumbo are often confused with someone else. Both are influenced by Kajuns' main food - rice. Here are the most famous rates, jambalaya and gumbo in Louisiana.

The word "jambalaya" comes from the word Provence, "jambalaya", which means mixed rice and pilaf (rice boiled in seasoned broth). This cuisine is greatly influenced by the French and Spanish. Therefore, the dish is rich in texture, colorful and very tasty. It is usually a rice-based preparation in which all the other ingredients are mixed. Usually the ingredients include shrimp or cranberries or chicken or sausages and yarns (onions, celery and bell peppers). This stew is salted with birch pepper and pepper. During the creation of this dish, the cajuns simply used the ingredients found around them. Therefore, there are different procedures for preparing such a dish. Nothing can be called "Jambalaya" as a proper recipe, because the essence of this dish was primarily varied.

The word "Gumbo" comes from the word "Ki ngombo" of the peoples of West Africa, which means Okra. Okra is a key natural ingredient for gumbo. It is a thickening agent that enriches the contents of the bowl. While other filaments can be used for dishes such as spicy fillet powder and baking French basil (flour and oil) without okra, gumbo dishes will not be as delicious as before. Gumbo is a soup prepared on a plate or bowl of rice. The ingredients usually contain yarn, meat or even shells. Gumbo dishes are prepared in French cuisine. This is another delicious, over-the-counter dish, as it can be made into varieties.

Both Jambalaya and Gumbo are residents of Cajun, Louisiana.

Both cuisines are heavily influenced by the peoples of West Africa, the French and the Spanish.

Both kitchens are often thought of as different, as both are traditionally served with rice.

There are no correct recipes for jambalaya and gumbo just delicious differences.


Top Shrimp Recipes: Dozens of Ways to Cook 2021 Shrimp - Other - Nc to do

Contents:

Shrimp cakes. Diana Rattray

Here are more than a dozen delicious shrimp recipes, including a few recipes for shrimp and garlic shrimp, grilled shrimp, shrimp salad recipes and shrimp appetizers.

    Scampi with garlic - This popular shrimp scampi is made with lots of butter and garlic, green onions, a little white wine, lemon juice, parsley and spices.

Slow garlic shrimp - This spicy garlic shrimp is cooked in the slow cooker. Garlic and spicy spices are slowly cooked together. Add the shrimp to the flavored sauce and simmer for about 20 minutes, or until done.

- Okra, shrimp and tomatoes join this dish. The delicious combination of shrimp and vegetables is served with boiled rice. Shrimp recipes


Ingredients for jambalaya, New Orleans Creole recipe

  • 150 g peeled shrimp
  • 150 g diced chorizo
  • A small red onion
  • 2 bell peppers
  • A celery stalk
  • A hot pepper
  • 400 g tomatoes (canned, mashed, fresh and finely chopped egg)
  • 250 ml clear chicken soup
  • 180 g long grain rice
  • 2 teaspoons garlic paste, or 3-4 cloves of garlic
  • 1-2 bay leaves
  • & frac12 teaspoon thyme
  • & frac12 teaspoon basil
  • & frac12 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon spicy tabasco sauce
  • Pepper to taste
  • Cooking oil (I prefer cold pressed rapeseed oil)
  • (No need to add salt, chorizo ​​is often salty enough)
  • For serving:
  • 1 lemon
  • A little green onion
  • A few coriander leaves

Jambalaya - Around the Earth in 50 Recipes (10)

The first time I was too young, I was fascinated by the song. I listened to it on a "home-made" tape, probably recorded on a tape recorder. With all the hiss and syncope, that chorus stuck in my head: “Son of a gun, gonna have big fun on the bayou. Jambalayaaaa & # 8230 “. The second time, I was fascinated by the food, discovered much later, among Liiceanu's creams and pans, in a book from which I concluded that the "gods" also go to the toilet :).
Yes, jambalaya - the food is much older than the song, even if in my life the order was different. And although it gathers fragments of a few nations, I will classify it, not paradoxically, among the traditional American dishes, for what else is America than an amalgam of nations. With the jambalaya we arrive today in the USA, in New Orleans, in episode 10 of Around the Earth in 50 recipes.

Jambalaya is a kind of representative of Louisiana cuisine, Creole cuisine, as it is also known. Explosive, because here merged culinary influences brought by immigrants from France (there was a strong French community here, by the way, the very name of the state comes from King Louis / Louis XIV), Italy and Spain, but also strong and vigorous aromas of African cuisine (blacks are a large population here, Louisiana was one of the states that unfortunately promoted slavery for a long time).

Jambalaya is, in fact, a more elaborate pilaf (and here you can see the Spanish influence, because it looks like paella) that contains three types of meat: chicken, seafood (usually shrimp) and sausages. All bound through a tomato sauce and & # 8230 holy trinity. Seriously, this is exactly what the mixture of onions, bell peppers and celery is called in Creole cuisine.


Onions (2-3 pieces), celery stalks (2-3) and red bell pepper (one piece), chop and fry in olive oil.

On high heat, 2-3 minutes, enough to catch a glossy crust. Now I added a teaspoon of brown sugar (sticky, with molasses), to caramelize the vegetables even better and I left everything for another minute on high heat.

After that I poured about 300 ml of tomato puree (Mutti passata is extraordinarily good and natural) and a few boils later I put a large cup of rice (a rice for risotto would be indicated, if not rice with round beans , big).

From this moment I started to fill it with chicken soup and leave the pot on low heat, covered with a lid. When the rice is half done, I put the diced chicken breast, some raw shrimp and about 2-3 sausages from my own production (which had been saved from devouring because I kept them in the freezer :)). But you can use a spicy sausage, such as chorizo. The sausages will be cut into 2-3 cm pieces.

Leave the dish on the fire, filling with soup, 15-20 minutes, enough time for the meat, shrimp and sausages to be ready. At the end I seasoned with sea salt, freshly ground black pepper, a teaspoon of dried oregano and 2-3 small kilos, dried and crushed between the fingers, for a more colorful and hotter food than New Orleans in summer.


Chicken and seafood jambalaya (click to enlarge)

Gumbo is prepared with vegetables such as okra, onions, celery and green peppers, meat and thickened stock. Different regions use different meats, including sausages, chicken, ham, rapeseed and shrimp. It is thickened with roux, file powder or okra.

Jambalaya is a mixture of meat and vegetables with rice and stock. It usually includes chicken, ham, smoked sausages, crayfish and / or shrimp. Creole jambalaya includes tomatoes, while Cajun jambalaya does not. Duck and beef are also used in some versions of this dish.


Video: SIMPLE JAMBALAYA RICE