Chicken Jambalaya (Creole Stew)
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A simple and filling dish for a large group, sure to leave you asking for more. Jambalaya is delicious the very first day after cooking. After 24 hours, it's even more flavorful and simply delicious. The dish originated in Louisiana as an attempt by immigrants to adapt Mediterranean cuisine (like Spanish paella) to American ingredients. In fact, this is a non-traditional jambalaya recipe, as the meat and vegetables are cooked separately from the rice. However, this doesn't detract from the enjoyment of the dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 boneless, skinless chicken breasts, diced
- 340 g smoked andouille sausages, cut into slices
- 2 tablespoons peanut oil for frying
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves of garlic, pressed through a press
- 1 bell pepper, diced
- 1 can (800 g) tomatoes in their own juice, peeled and diced
- 1/2 tsp hot sauce
- 1 tsp filé powder (ground dried leaves of the sassafras bush)
- 1 tablespoon Cajun spice mix (salt, cayenne pepper, garlic powder, paprika, dried oregano and thyme, ground black pepper, onion powder)
- Green onions, for serving
- Steamed rice, for serving
We recommend
Recipes with similar ingredients: chicken breasts, andouille sausage, sweet pepper, tomatoes, Peanut butter, celery, Cajun seasoning, hot sauce
Cooking the dish according to the recipe:
- Heat a large, dry stockpot or cast-iron pot over high heat. Add 1 tablespoon of peanut oil, then fry the sausage. Remove from the pan and discard the rendered fat. Fry the chicken, adding another 1 tablespoon of peanut oil first, and adding more as needed.
- Return the sausage to the pan with the chicken, add the onion, celery, garlic, and pepper. Sauté until the meat and vegetables are cooked through. Add the tomatoes and hot sauce, and stir with a wooden spoon. Add the filament powder and Cajun spice mixReduce heat to low and simmer for at least 1 hour. Serve on a bed of rice, garnished with green onions.
Categories:
Similar recipes
