Jambalaya with a twist. 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.

Ingredients of Jambalaya with a twist

1. Du brauchst 8 of boneless skinless chicken thighs.
2. Bereiten 1 lb of medium raw shrimp (31-40 lb), thawed.
3. Bereiten 1 lb of smoked beef sausage.
4. Du brauchst 1 of lg yellow onion, diced.
5. Bereiten 3 stalks of celery, diced.
6. Du brauchst 1 of lg green bell pepper, diced.
7. Du brauchst 6 cloves of garlic, finely minced.
8. Bereiten 2 cans (15 oz) of ea) fire roasted tomatoes.
9. Bereiten 1 qt of chicken stock.
10. Bereiten 2 tbsp of vegetable oil.
11. Du brauchst 2-3 tsp of cayenne pepper.
12. Du brauchst 2 tsp of dried thyme.
13. Es ist 2 tsp of dried oregano.
14. Du brauchst 2 tsp of smoked paprika.
15. Bereiten 1 tsp of tumeric.
16. Es ist of Kosher salt.
17. Du brauchst of Black pepper.
18. Bereiten 3 cups of uncooked rice.
19. Bereiten 6 cups of water or chicken broth.

This Cajun jambalaya is the perfect easy dinner recipe, and also makes for great leftovers. Classic spicy rice is joined by peppers, onions and sausage, and a tropical twist of pineapple and mango, for a Hawaiian Jambalaya. So say it with me: "less-say lay bohn tomh roo-lay." Roll that r, start the party, make merry, and let the good times roll! This jambalaya recipe from Delish.com practically overflows with the flavors of Louisiana.

Jambalaya with a twist Schritt für Schritt

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 is a wildly popular dish that originated in New Orleans and was inspired by flavors around the world—Spanish, West African, and French to name a few. 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. Get Everything Jambalaya Recipe from Food Network. Remove the pot from the heat and place on a trivet.