Jambalaya
Jambalaya
Jambalaya
By Wanda Blake
Rated 5.0 stars by 1 users
Category
Dinner
Servings
6-8
Cook Time
1 hour 5 minutes
While on my first visit to New Orleans, I was intrigued by Jambalaya. Rice cooked with chicken, shrimp and sausage sounded delicious. Jambalaya is related to the Jollof rice of West Africa.
In gratitude to my host, I cooked my first Jambalaya. Years later, I was introduced to Jollof rice and it felt like home - the root of Jambalaya. This dish is very versatile - you can make it with your choice of meat, fish or vegetables. Creole Spice is the perfect blend of spices and herbs that capture the essence of the rice, meat and vegetables all cooked together.
Ingredients
- 1 pound Roma tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 lb. boneless skinless chicken thighs, cut into bite size pieces
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 celery stalks, diced
- 1/2 cup Worcestershire sauce
- 1 teaspoon lemon juice
-
2 tablespoons Oaktown Spice Shop Creole Spice
- 2 tablespoons tomato paste
- 2-4 dashes Tabasco sauce
- Kosher salt, to taste
-
Ground white pepper, to taste
- 4 cups water
- 2 cups long-grain rice
- 1/2 lb. medium prawns, peeled and deveined
Directions
- Chop tomatoes in a food processor and sprinkle with salt.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, onion, bell peppers, garlic and celery and sauté for 5 minutes.
- In a bowl, combine the tomatoes, Worcestershire sauce, lemon juice, Creole Spice, tomato paste, Tabasco sauce, salt, white pepper and water. Add the mixture to the chicken and vegetables and bring to a boil for 10 minutes. Taste seasonings and adjust as needed.
- Add the rice and shrimp and bring the mixture back to a boil.
- Reduce the heat to low and cover. Cook until the rice is done, about 30 to 40 minutes. All the liquid should be absorbed, but the Jambalaya should still be moist.
We made a couple updates to the recipe today after hearing some questions from our customers and getting in touch with Chef Wanda. Thanks so much!