Jambalaya
Jambalaya is an American Creole and Cajun rice dish of French (especially Provençal cuisine), African, and Spanish influence.
Traditionally, the meal includes sausage of some sort, often smoked meat such as andouille, along with pork or chicken and seafood (less common), such as crawfish or shrimp. The vegetables are usually a sofrito-like mixture known as the "trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as okra, carrots, tomatoes, corn, chilis and garlic are also used.
After browning and serving the meat and vegetables, rice is added with seasonings and broth, and the entire dish is cooked until the rice is done.
01
Mise en place
Gather all ingredients and measure them according to the recipe.
02
Cooking Steps
Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
Add all seasoning and diced tomatoes and Worcestershire.
Add uncooked rice and simmer for 2 to 3 minutes on low heat.​
03
It's all coming together
Add water and tomato juice, then simmer for 15 minutes on medium heat, stirring to prevent sticking.
Add meatballs; simmer until chicken is cooked and rice is soft.
04
Final Steps
Transfer into shallow pans to prevent the rice from further cooking and the jambalaya to cool down quickly. Transfer into containers, label and Batch record the product.
Serve in a deep bowl and garnish with fresh chopped scallions and 3 grilled prawns.
