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Traditional Jambalaya Recipe – Tricks and Tips

Traditional Jambalaya Recipe

While jambalaya is an easy, one-pot meal, it requires a lot of ingredients to achieve its delicious end result. First, you will need long-grain rice. You’ll also need chicken cut into bite-sized pieces, thinly sliced andouille sausage, butter, and seasonings like salt, pepper, and cayenne.

Once the meats are cooked, you’ll need Louisiana’s Creole “holy trinity” of diced onion, celery, and green bell pepper. Additional seasonings and aromatics include garlic, Worcestershire, parsley, hot sauce, crushed tomatoes, tomato puree, bay leaves, creole seasoning, and broth. Here we use Louisiana-based Tony Chachere’s, but you can swap in your favorite Creole seasoning blend – or simply use paprika.

The last ingredient needed in the jambalaya is your shrimp; leave the tails on for the most flavor, or peel them off for easy eating. After everything is cooked and ready to serve, we’re going to garnish with some sliced green onion.