This exotic name is just as exotic as the delicious dish made with rice and spices, which is the specialty of Southern Louisiana.
The name of this recipe comes from the contraction of the French word for ham “jambon” and the African word “aya” which means rice. It’s a bit like Spanish paella, but uses ham and sausages as well as shellfish.
Also, just like paella, it’s often made in large quantities and so quickly became the festive dish of Louisiana and you’ll often find it served at weddings, family reunions and other community parties and events.
Indeed, the Jambalaya festival is held every year in Gonzales and attracts chefs from around the world who compete for the title of Jambalaya World Champion.
It’s more than just a tasty creole rice dish, it’s a taste of Louisiana in your very own home, a taste of New Orleans, Bayou, the Blues, Cajun music …
Try out our ever so easy and terrifically tasty recipe!
Serves 6 – 8 | Preparation: 55 minutes | Easy
- 400g chorizo or spicy sausage
- 2 chicken breasts
- 400g raw peeled shrimps
- 3 tablespoons olive oil
- 2 branches celery
- 1 chopped onion
- 3 chopped peppers (red, yellow and green)
- 1 fresh jalapeno pepper (for those who like it spicy)
- 4 cloves of crushed garlic
- 1 tin chopped tomatoes (400g)
- 350g rice (e.g. basmati)
- 4 teaspoons Cajun spices
- 1 laurel leaf
- 1 teaspoon thyme
- salt and pepper
- Start by heating 2 tablespoons of olive oil in a large casserole dish.
- Then add the celery, onion, jalapeno pepper, garlic and chopped peppers. Fry for 5 minutes stirring regularly, until the vegetables are slightly soft and almost cooked.
- Add the last spoon of olive oil, the chicken and chorizo. Stir and fry for 5 minutes.
- Then add the tomatoes, rice, Cajun mix, the laurel and thyme. Stir, turn down the heat, cover and leave to cook for another 25 – 30 minutes, until the rice is cooked.
- Stir from time to time (to make sure the rice doesn’t stick to the bottom) and if the rice isn’t cooked enough after 30 minutes, add a bit more water and leave for another few minutes.
- When the rice is cooked, add the shrimps. Stir and leave to cook for another few minutes. As soon as they turn pink, remove from the heat, take out the laurel leaf and season with salt, pepper and Cajun mix to taste. Serve hot and… enjoy!
To make this recipe we used:
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