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Introduction
Jambalaya, the iconic dish of Louisiana Creole and Cajun cuisines, has a rich history steeped in cultural fusion. Originally inspired by the Spanish paella, it evolved into a hearty one-pot meal that brought together the culinary influences of African, French, Spanish, and Native American traditions. This smoky chicken and chorizo variation pays homage to the melting pot of flavors that define the dish's origins. With a nod to the spicy Spanish chorizo sausage, it adds an extra layer of depth to the classic Cajun jambalaya, transforming it into a true feast for the senses.
Ingredients
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 ounces chorizo sausage, sliced into 1/4-inch rounds
• 2 cups long-grain white rice
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 tablespoons Cajun seasoning (or more to taste)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons olive oil
• 3 green onions, sliced (for garnish)
• Salt and freshly ground black pepper to taste
Step 1:
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced chorizo sausage and cook for 2-3 minutes, or until lightly browned, stirring occasionally.
Step 2:
Add the diced onion, bell peppers, celery, and minced garlic to the pot. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened and fragrant.
Step 3:
Add the cubed chicken, Cajun seasoning, dried thyme, smoked paprika, and cayenne pepper (if using) to the pot. Season with salt and black pepper to taste. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
Step 4:
Pour in the chicken broth and diced tomatoes with their juices. Bring the mixture to a boil.
Step 5:
Once boiling, stir in the long-grain white rice. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 6:
Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the jambalaya with a fork and adjust seasoning with salt and pepper if needed.
Step 7:
Garnish with sliced green onions and serve hot.
Q: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice, but you'll need to adjust the cooking time and liquid amount accordingly, as brown rice typically requires longer cooking and more liquid.
Q: Can I make this dish ahead of time?
A: While it's best served fresh, you can make the jambalaya ahead of time and reheat it before serving. Keep in mind that the rice may continue to absorb liquid, so you may need to add a bit of broth or water when reheating.
Q: How can I make this dish less spicy?
A: To reduce the heat level, start with a smaller amount of Cajun seasoning and cayenne pepper, and adjust to your preference. You can also omit the cayenne pepper entirely.
• For a vegetarian version, substitute the chicken with additional vegetables like mushrooms or zucchini.
• You can adjust the amount of Cajun seasoning to control the level of spiciness.
• Look for high-quality, locally-sourced ingredients for the best flavor.
• Andouille sausage can be substituted for the chorizo, if desired.
• This recipe contains dairy and gluten-free ingredients, but may contain allergens like soy or wheat, depending on the brands used.
Serve the jambalaya hot, with a side of crusty bread or cornbread.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until heated through.
Prepare the vegetables and chicken ahead of time to save time during the cooking process. You can also cook the rice separately and combine it with the jambalaya mixture at the end if you prefer.
- Don't overcrowd the pot when browning the chorizo and chicken, as this can cause steaming instead of browning.
- Adjust the amount of Cajun seasoning to your desired level of spiciness.
- Use high-quality, locally-sourced ingredients for the best flavor.
For a vegetarian version, substitute the chicken with additional vegetables like mushrooms or zucchini. You can also use andouille sausage instead of chorizo for a different flavor profile.
Jambalaya pairs well with a crisp, chilled lager or a bold, fruity red wine like a Zinfandel. It can also be served with cornbread or a fresh green salad on the side.
This dish can be enjoyed year-round, but it's particularly suitable for cooler months when heartier, spicy dishes are craved.
This recipe contains soy, wheat, and dairy products, depending on the brands of ingredients used. It is gluten-free and nut-free.
