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Red Creole Jambalaya

TheAimlessCook's picture
Jambalaya is a classic New Orleans dish that is a signature to Creole and Cajun cuisine. This red jambalaya is a Creole version with French and Spanish influences. In fact, this recipe is thought to be a regional variation of a Spanish paella using tomatoes in place of saffron. The cooking styles of Creole and Cajun are both rich with history, classic French technique and signature flavors. This is a very simple and rewarding one-pot recipe that I'm sure you are going to love.
Ingredients
  Andouille sausage 2 Small, sliced into 1/2-inch pieces
  Chopped onion 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Red bell pepper 1 Cup (16 tbs), diced
  Red wine 1⁄4 Ounce
  Tomato puree 2 Cup (32 tbs)
  Thyme 1 Teaspoon
  Cumin 1 Teaspoon
  Cajun seasoning/Cayenne 1 1⁄2 Teaspoon (If using Cayenne - 1 teaspoon)
  Bay leaf 1 Medium
  Chicken stock 2 Cup (32 tbs)
  Chicken thigh 8 Ounce, cut into bit-sized pieces
  White rice 2 Cup (32 tbs) (Rinsed & drained)
  Salt and pepper To Taste
  Shrimp 6 Large, peeled & de-veined
Directions

MAKING
1. In a large dutch oven or a heavy pot start by sauteing 2 sliced andouille sausages on medium heat to render out some of the fat.
2. Add diced onions and continue to cook until they are translucent. Once done add celery and bell pepper. Continue to cook and de-glaze with a touch of red wine.
3. Add the tomato puree, thyme, cumin, cajun seasoning and a bay leaf. Add chicken stock and the chicken thigh pieces.
4. When the mixture comes to a boil add 2 cups of rinsed white rice, cover and simmer on medium low heat for 15 to 20 minutes or until the rice is done.
5. After 15 to 20 minutes, take off the lid and stir well and check if the consistency is like a thick rice stew. Taste and season with salt and pepper as required.
6. Finally stir in the fresh shrimps. Cover again and let it cook for about 3 minutes until they are done. Taste for any seasoning and the dish is ready to plate.

SERVING
7. Serve warm with hot sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Creole
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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