How to Cook FAMOUS JAMBALAYA | Deliciously Spicy RICE with SAUSAGE & CHICKEN Recipe by Always Yummy!

Hi Everyone! ☀️
Today we will show you delicious jambalaya. Appetizing, aromatic and hearty jambalaya is one of the most popular dishes in the world. The base of it – rice and veggies, chicken or shrimp, sausage or ham – you can choose ingredients to taste, cook it on a stove or an open fire.
We would be happy If you have a good cooking inspiration!❤️

• chicken thigh fillet – 1 lb / 450 g
• smoked and cooked sausage – 1 lb / 450 g
• green bell pepper – 7 oz / 200 g
• celery – 2 stems
• onion – 6 oz / 170 g
• vegetable oil – 2 tbsp
• garlic – 4 cloves
• steamed long grain rice – 9 oz / 250 g
• tomato – 10,5 oz / 300 g
• chicken broth – 1,2 pt / 550 ml
• ground sweet paprika – 1 tsp
• ground ginger – ½ tsp
• ground nutmeg – ¼ tsp
• ground bay leaf – ¼ tsp
• cardamon – ¼ tsp
• fresh parsley – to taste
• ground black pepper – ½ tsp
• ground red chili pepper – ½ tsp
• salt – 2 tsp

You will need:
• Ø 11 in / 28 cm pan with a lid
• carving board
• bowls

1. Cut the celery, onion, bell pepper and tomato into small dices, the sausage into small slices.
2. Heat a pan with 1 tbsp of vegetable oil over high heat.
3. Fry the chicken fillet over high heat on both sides for 3-4 minutes until golden crust, salt and pepper each side to taste.
4. Take the fillet out into a bowl.
5. Add 1 tbsp of vegetable oil into the pan and fry the sausage until golden over medium heat for 3-4 minutes.
6. Take out into the bowl.
7. Add the onion into the pan and fry for 3-4 minutes over medium heat.
8. Then add the celery, tomato, bell pepper and fry over medium heat for 4-5 minutes stirring.
9. Push the veggies aside making the center free, add the minced garlic and fry for 30 seconds over medium heat, combine with the veggies.
10. Add the salt, black pepper, chili pepper, sweet paprika, ginger, nutmeg, bay leaf and cardamon and stir.
11. Add the rice and fry over medium heat for 1-2 minutes stirring.
12. Then add the fired chicken and sausage, chicken broth and stir, bring to a boil, reduce the heat to low and cover with a lid, cook for 35-40 minutes until all the liquid absorbed and the rice is ready.
13. Sprinkle the jambalaya with fresh parsley and serve to the table right away.
1. As a rule, andouille sausage is used for cooking jambalaya, but you can use any smoked-cooked sausage to taste.
2. It is preferrable to use long grain steamed rice. It is not obligatory to rinse it. If you take regular white rice, then rinse it several times in warm water and drain.
3. Shrimp can be added to jambalaya, in this case 5 minutes before readiness of a dish

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