Jambalaya like in New Orleans
Do you know jambalaya? It is a rice-based culinary specialty, emblematic of Louisiana cuisine. It covers a multitude of rice-based meat recipes with the common characteristic that it is always a very spicy dish. Here, Cuisine AZ offers you the jambalaya recipe just like in New Orleans. Are you ready for this trip to the heart of Cajun cuisine? Let’s go !
- 2 chicken breasts
- 20 large cooked prawns, peeled
- 1 thick slice of white ham (150 g)
- 250 g chorizo
- 250g long grain rice
- 2 chicken stock cubes
- 1 C. oregano
- 3 pinches of thyme
- 1 clove
- 5 pinches cayenne pepper
- 4 sprigs of flat-leaf parsley
- 2 drizzles of olive oil
- salt pepper
- FOR THE VEGETABLES:
- 5 canned peeled tomatoes
- 2 cloves garlic
- 2 onions
- 1 green pepper
- 1 stalk of celery
- 2 tbsp. tablespoon tomato purée
- Preparation40 mins
- Cooking40 mins
- 1.Start by heating 75 cl of water in a saucepan. When it boils, add the stock cubes, stir well to dilute them. Drain the tomatoes then coarsely deseed them and cut them into pieces. Then, cut the chicken breasts and the ham into pieces using scissors then cut the chorizo into slices that are not too thin.
- 2.Peel the garlic cloves and chop them and also peel the onions and chop them finely. Wash the bell pepper and celery and cut them into small pieces. In a frying pan, heat a drizzle of oil, add the chicken and sauté for 3 minutes. Add the chorizo and ham and continue cooking for 2 minutes. Then keep your dish off the heat.
- 3.In a saucepan over low heat, heat the second drizzle of oil, add the onions, garlic, pepper and celery. Cook for 4 minutes, stirring constantly, then add the rice and cook for 2 minutes, stirring. Then add the ham, chorizo, chicken, tomato puree and peeled tomatoes and pour in the hot chicken broth, oregano, thyme, cloves and chilli. Be careful, your jambalaya like in New Orleans can quickly become very spicy. Season with salt and pepper, cover and simmer for about 20 to 25 minutes, stirring regularly.
- 4.Meanwhile, wash the parsley and chop finely. 5 min before the end of cooking, add the shrimp to your jambalaya. Adjust the seasoning then quickly serve the dish, sprinkled with flat-leaf parsley. Your jambalaya like in New Orleans is now ready to be tasted. With a dish like this, you won’t be disappointed with the trip!TECHNICAL MOVESHow to chop your herbs?
The secret weapon to make your prawns even tastier, you can fry them for 2 minutes in a nice drizzle of olive oil and flambé them in 2 tbsp. cognac. You can also replace them with prawns. A real treat! The glass of wine that goes well: try a red wine with character.