A Louisiana Creole/Cajun dish with Spanish (paella), French, and African influences, jambalaya is a culinary symbol of southern American culture.
International
Jambalaya
Traditional Louisiana Jambalaya with Chicken, Sausage and Shrimp, authentic step-by-step recipe.
- United States (Louisiana)
- Main course
- High protein
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 28 g
- Carbohydrates 48 g
- Fat 18 g
Story behind the dish
Preparation
Jambalaya is a preparation from the United States (Louisiana) with easy difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g long grain rice.
- Have ready: 300 g andouille sausage.
- Have ready: 300 g of chopped chicken.
- Have ready: 200 g of shrimp.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Brown the andouille sausage in oil until golden brown
Brown the andouille sausage in oil until golden brown, remove and set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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in the same pot
In the same pot, brown the chicken until sealing, remove and set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Sauté the 'holy trinity' (onion
Sauté the 'holy trinity' (onion, pepper, celery) until softened. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the crushed tomato and Cajun spices
Add the crushed tomato and Cajun spices, cook for 5 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the rice
Add the rice, broth, chicken and sausage, cover and simmer for 20-25 minutes until the rice is done. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the shrimp the last 5-7 minutes of cooking
Add the prawns for the last 5-7 minutes of cooking, cover until pink and serve. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Unlike gumbo, jambalaya does not have a roux; The rice is cooked directly in the flavored liquid.
- Do not stir excessively once the rice is added, so that it does not become pasty.
Variations
- Creole jambalaya (with tomato, more common in New Orleans).
- Cajun jambalaya (no tomato, darker).
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