Jambalaya with a twist
Jambalaya with a twist

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, jambalaya with a twist. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

So a fast upload sans the subs as my translator is having some medical work done, hopefully with Roman doing the translations this will be fine for my fans. When I first got married, I couldn't cook, but I did charm my husband with this dish. This was one of the first dishes that I made, that I didn't ruin. Jambalaya originated in the Caribbean Islands.

Jambalaya with a twist is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Jambalaya with a twist is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook jambalaya with a twist using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Jambalaya with a twist:
  1. Make ready 8 boneless skinless chicken thighs
  2. Prepare 1 lb medium raw shrimp (31-40 lb), thawed
  3. Make ready 1 lb smoked beef sausage
  4. Make ready 1 lg yellow onion, diced
  5. Make ready 3 stalks celery, diced
  6. Take 1 lg green bell pepper, diced
  7. Get 6 cloves garlic, finely minced
  8. Prepare 2 cans (15 oz) ea) fire roasted tomatoes
  9. Prepare 1 qt chicken stock
  10. Take 2 tbsp vegetable oil
  11. Get 2-3 tsp cayenne pepper
  12. Take 2 tsp dried thyme
  13. Get 2 tsp dried oregano
  14. Get 2 tsp smoked paprika
  15. Make ready 1 tsp tumeric
  16. Take Kosher salt
  17. Make ready Black pepper
  18. Take 3 cups uncooked rice
  19. Make ready 6 cups water or chicken broth

This Cajun jambalaya is the perfect easy dinner recipe, and also makes for great leftovers. In terms of spices, add to taste: cayenne, chili powder. Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a popular dish of West African, French (especially Provençal cuisine), and Spanish influence. Unfortunately, the all-inclusive nature of jambalaya makes it difficult to pair with other dishes.

Steps to make Jambalaya with a twist:
  1. Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage.
  2. Slice sausage into 1/2" slices. Set aside.
  3. Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside.
  4. Prep and dice onion, celery, green pepper and garlic. Set aside.
  5. Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan.
  6. Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low.
  7. Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!

Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a popular dish of West African, French (especially Provençal cuisine), and Spanish influence. Unfortunately, the all-inclusive nature of jambalaya makes it difficult to pair with other dishes. Hush puppies are deep fried cornbread batter, while hot water cornbread is a simple and southern twist on the classic recipe. The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. Then, they bake cheesecakes decorated with Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego.

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