Introduction
Jambalaya is a classic one-pot rice dish from New Orleans, inspired by Spanish, French, and West African cuisines. This Creole-style Jambalaya features juicy chicken, spicy sausage, shrimp, mushrooms, bell peppers, and tomatoes, creating a hearty, flavorful meal that’s perfect for family dinners or special occasions.
Ingredients
- 1 cup basmati rice (or long-grain rice), soaked for 30 minutes
- 1 tbsp ginger-garlic paste
- 1 tbsp paprika
- 1 tsp cumin powder
- 1 tsp red chilli powder
- Salt to taste
- ½ tsp thyme or oregano
- Red pepper flakes
- Black pepper
- ½ cup colored bell peppers, cubed
- ½ cup celery, chopped
- ¼ cup mushrooms, sliced
- 1–2 onions, chopped
- 1–2 tomatoes, chopped or pureed
- 1–2 spicy sausages (Andouille), sliced
- 5–6 shrimp, cleaned
- ½ chicken breast, cut into pieces
- 1 cup chicken stock
- Oil
Instructions
- Heat oil in a large pan.
- Fry the sliced sausages until lightly browned.
- Remove and keep aside.
- In the same pan, sauté the onions, ginger-garlic paste, and celery for a few minutes.
- Add paprika, cumin powder, red chilli powder, thyme, black pepper, and red pepper flakes.
- Add tomatoes, chicken pieces, and mushrooms.
- Cook for a few minutes.
- Add the soaked rice, fried sausages, and salt.
- Mix well.
- Pour in the chicken stock and enough water if required.
- Cover and cook on low heat for 10–15 minutes.
- Open the lid and add the shrimp.
- Cover again and cook for another 5–8 minutes until the shrimp are cooked and the rice is tender.
- Garnish with chopped spring onions and fresh parsley.
- Serve hot and enjoy your homemade Creole Jambalaya.
Enjoy!
