jambalaya

 

When foreigners think about American food, the first dishes that come to mind are usually burgers, onion rings, hot-dogs, and pretty much any thing fast-foody. Or maybe cowboy food ? a chili, a pot of beans.?The food from the Southern states is not something that typically makes its way across the Atlantic. And what a pity! True there?s still a LOT of fried foods in southern, cajun, and creole dishes, but where was jambalaya and gumbo all my life!!

I loooove jambalaya. And I?m not just saying that because I kinda loooooove rice in every shape and form. It?s a comforting dish with a kick! Both of my kids (3 and 4 1/2)?enjoy it too ? just make sure to adjust the amount of spices you use to their taste/tolerance. That being said, the level of spice in this recipe made for a dish with just enough of a kick to make my son breathe really heavy between bites, but not too hot that he wouldn?t keep digging in for more. Seriously, he sits there chewing and breathing from the heat and says, ?I? I? I want more!?. So, give it a try!
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Servings Prep Time Cook Time Difficulty
4-6
people
10
mn
30
mn
easy
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Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time Cook Time Difficulty
4-6
people
10
mn
30
mn
easy
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
What you need
spices
Units: Servings: people
How it's made
  1. Dice, cube, slice all the ingredients. Mix all the spices together. In a large bowl add about half of those spices to the chicken and andouille. Mix well and reserve.
  2. Heat the oil in a large sauce pan over medium-high heat. Add the onion and celery and cook for 4-5 minutes. Add the garlic and rice and stir until the rice gets translucent. Stir in the chopped tomato, water, worcestershire sauce, bouillon and a good pinch of salt. Reduce the heat to medium-low and cover and cook for fifteen minutes.
  3. Stir in the chicken and andouille and cook for 5 minutes. Uncover and cook for an extra 5mn. Taste and adjust the seasoning by either adding more salt or more of the spices.
Recipe Notes

This dish traditionally calls for shrimp, which I omitted here for one reason: I am?a big food safety worrier and I wanted to make sure that this dish could be brought to school and stay "safe".

But please do try this recipe with?shrimps, it's delicious! Simply?add the peeled shrimp (i like to chop them in little chunks too) to the chicken, andouille and spices.

Share this Recipe
What you need
spices
Units: Servings: people
How it's made
  1. Dice, cube, slice all the ingredients. Mix all the spices together. In a large bowl add about half of those spices to the chicken and andouille. Mix well and reserve.
  2. Heat the oil in a large sauce pan over medium-high heat. Add the onion and celery and cook for 4-5 minutes. Add the garlic and rice and stir until the rice gets translucent. Stir in the chopped tomato, water, worcestershire sauce, bouillon and a good pinch of salt. Reduce the heat to medium-low and cover and cook for fifteen minutes.
  3. Stir in the chicken and andouille and cook for 5 minutes. Uncover and cook for an extra 5mn. Taste and adjust the seasoning by either adding more salt or more of the spices.
Recipe Notes

This dish traditionally calls for shrimp, which I omitted here for one reason: I am?a big food safety worrier and I wanted to make sure that this dish could be brought to school and stay "safe".

But please do try this recipe with?shrimps, it's delicious! Simply?add the peeled shrimp (i like to chop them in little chunks too) to the chicken, andouille and spices.

Share this Recipe