Sunwhite | Jambalaya with Shrimp and Sausages
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Jambalaya with Shrimp and Sausages

< 1 Hour

Jambalaya with Shrimp and Sausages

Jambalaya is a favourite dish from the American south. It is famous for being a one-pot meal – meaning it cooks in a single pot – and feeding a crowd.
Ingredients Method

Ingredients


Method


  1. Heat up 1 tablespoon of oil in a stock pot (or a generously sized deep sauté pan) over medium-high heat. Toss in the chicken and sausage, and cook for 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sausage is nicely browned. Shift to a pristine plate and set aside.

  2. Next, incorporate the remaining 2 tablespoons of oil into the stock pot. Add in the bell peppers, celery, jalapeño, onion, and garlic. Cook for 6 minutes, stirring intermittently, until the onions have softened.

  3. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.

  4. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.

  5. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.

  6. Serve hot with your preferred garnishes.


More Like This

Sunwhite English

Jambalaya with Shrimp and Sausages

< 1 Hour

Ingredients


Method


  1. Heat up 1 tablespoon of oil in a stock pot (or a generously sized deep sauté pan) over medium-high heat. Toss in the chicken and sausage, and cook for 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sausage is nicely browned. Shift to a pristine plate and set aside.

  2. Next, incorporate the remaining 2 tablespoons of oil into the stock pot. Add in the bell peppers, celery, jalapeño, onion, and garlic. Cook for 6 minutes, stirring intermittently, until the onions have softened.

  3. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.

  4. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.

  5. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.

  6. Serve hot with your preferred garnishes.