I've wanted to go to New Orleans foreverrrrr. Not for mardi gras. Not for alligator swamp tours. Not even for voodoo. I mean come on. The food. The FOOD! Beignets? Gumbo? Hushpuppies? This list could go on for daaaaaysss. I guess in the mean time I'll settle for a good ol' creole jambalaya, with Louisiana hot sauce of course!
In my opinion (my strong opinion matter of fact), jambalaya needs prawns. Doesn't have to have them I admit, but it's just lacking without them. I had a solid pound in this batch and it didn't seem like enough! Less chicken, more prawns next time for sure. And of course, an Andouille sausage must make an appearance amidst the necessary creole and cajun holy trinity: onion, celery, and bell pepper. Plus some jalapeno for a teensy kick. Yummmm.
Best of all, jambalaya is so eeeeasy! And flavorful. And delicious. OK I obviously love jambalaya. Test out this recipe and you will too!
UPDATE: I went!!!! It was AMAZING!!!! Check out my 8 Things To Do in New Orleans post for when you visit the Big Easy!Print
- 2-3 tablespoons olive oil
- 1 lb raw prawns or large shrimp, shelled and de-veined
- 1 lb boneless, skinless chicken breast (about 2 each), diced into ½ inch pieces
- 1 lb andouille sausage, sliced into rounds
- 2 ribs celery, diced
- 1 medium yellow onion
- 2 tablespoons garlic, minced
- 3 large bell peppers, differently colored (I use green, orange and yellow), cored and diced
- 1 jalapeno pepper, seeded and diced
- 1 14 oz can diced tomatoes
- 1 tablespoon tomato paste
- 3 tablespoons creole seasoning
- 2 splashes red wine or red wine vinegar (around 2 to 3 tablespoons)
- 3 cups chicken stock
- 1 ½ cups white rice
- Green onion, thinly sliced for garnish
- Cilantro, rough chop, for garnish
- Louisiana Hot Sauce, for garnish
- Heat olive oil over medium- high heat in a dutch oven or a large pot. Add chicken breast and sausage and saute for about 5 minutes, until chicken is no longer pink.
- Add celery, onion, bell peppers, and jalapeno. Saute for another 5 minutes, until onion is translucent. Add garlic and saute until fragrant, about 30 seconds.
- Add tomato paste and creole seasoning and stir until combined.
- Deglaze the pan by pouring in the red wine and scrape the browned bits off the bottom, letting the wine evaporate off.
- Add tomatoes, chicken stock and rice. Bring to a boil, cover and reduce heat, simmering for about 30 minutes.
- After 30 minutes, add shrimp to the pot, stir to mix, cover with the lid and simmer an additional 10 minutes, until shrimp is pink and rice is tender.
- Serve with green onion, and cilantro sprinkled on top with a dash of Louisiana hot sauce.