Name: Jambalaya
Yield: 6-8
Cuisine: United States
Ingredients: 2 tbsp oil; 8 oz (225 g) andouille or smoked sausage, sliced; 1 lb chicken thighs, cubed; 1 onion, 1 green bell pepper and 2 celery stalks, diced; 4 garlic cloves, minced; 2 cups long-grain rice; 1 can (14 oz) diced tomatoes; 3 cups chicken stock; 1 tbsp Cajun seasoning; 1 lb peeled shrimp; Sliced green onions

Where it comes from

Jambalaya comes from southern Louisiana, where Creole and Cajun cooks combined rice with meats, seafood and vegetables from the region. It echoes West African one-pot rice dishes and Spanish paella, and is a mainstay of festive gatherings.

Explore the cuisine of United States.

Recipe

Make Jambalaya at home

Serves 6-8Time 1 hour

Ingredients

2 tbsp oil
8 oz (225 g) andouille or smoked sausage, sliced
1 lb chicken thighs, cubed
1 onion, 1 green bell pepper and 2 celery stalks, diced
4 garlic cloves, minced
2 cups long-grain rice
1 can (14 oz) diced tomatoes
3 cups chicken stock
1 tbsp Cajun seasoning
1 lb peeled shrimp
Sliced green onions

How it's made

Brown the sausage and chicken in oil in a large heavy pot; remove and set aside.
Cook onion, pepper and celery in the drippings for 5 minutes, then add garlic.
Stir in the rice and Cajun seasoning to coat for 1 minute.
Add tomatoes, stock and the browned meats; bring to a boil.
Cover and cook on low for 20 minutes without lifting the lid.
Lay the shrimp on top, cover again and cook 5 to 7 minutes until pink and the rice is tender.
Fluff, scatter with green onion and serve.