Jambalaya is a traditionally dish of native American and good resources of so many different countries, its succulent , sweet and spicy flavors enticed the appetite and good source of nutrition and proteins. Jambalaya is a savory rice dish that developed in the U.S. state of Louisiana fusing together Africa, Spain, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices.
Ingredients for making the Jambalaya
1 tablespoon olive oil1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2″ bias-cut slices
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
2 cups uncooked jasmine rice
3 cups unsalted chicken stock
1 (14.5 ounce) can diced tomatoes, drained
1 ½ teaspoons kosher salt
½ teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
½ cup thinly sliced scallions, plus more for garnish
2 tablespoons fresh lemon juice
Method of making the Jambalaya
- Heat oil in a large heavy bottomed pan over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
- Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes later. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.
- Served hot garnished with fresh green spring onions, yum yum yummy..
Chefs Nectar 