For hostesses who want to surprise everyone with an unusual dinner, a recipe from Creole cuisine - jambalaya. It is quite simple and at the same time hearty and flavorful dish. It was invented in the Caribbean islands, and then migrated to the south of the United States - to New Orleans. Thanks to the combination of products, jambalaya is tangy and juicy.
Ingredients
boneless chicken thighs without skin - 500 grams;
Pork or chicken sausages - 300 grams;
Large onions - 1 pc;
celery stalks - 2 units
green bell bell pepper - 1 pc;
garlic - 4 cloves;
tomato - 3 pieces;
long-grain rice - 2.5 cups;
bay leaf - 1 item;
paprika - 1 teaspoon;
cayenne pepper - half a teaspoon;
oregano (oregano) dry - half teaspoon;
thyme dry - a quarter teaspoon;
Creole seasoning - 2 teaspoons;
chicken broth - 1 liter;
vegetable oil - 3 tablespoons;
salt - to taste
ground black pepper - to taste
lemon, hot pepper, greens - for serving.
How to cook jambalaya
Cut chicken thighs into small pieces. Cut sausages into slices and celery, bell peppers and onions into small pieces. Crush the garlic and then finely chop it. Chop the tomato into small pieces.
Heat 2 tablespoons of vegetable oil in a large deep saucepan or deep fryer. Salt and pepper the chicken, then fry on all sides until golden brown, 6 to 8 minutes. Remove it from the casserole dish to a separate plate.
Add the sliced sausages to the casserole and fry quickly until lightly crisped. Place on a plate with the chicken.
Reduce the heat and pour in the remaining oil. Add chopped onions, celery, garlic and bell peppers. Sprinkle with a pinch of salt. A little later add tomatoes, otherwise they will lose their shape. Roast for 8-10 minutes, stirring constantly, until the vegetables are soft.
Stir in the paprika, cayenne pepper, oregano, Creole seasoning and thyme. Add the bay leaf. Roast all together, stirring, for about 1 minute.
Return the chicken and sausages to the vegetables in the roaster. Pour in the rice and stock. Taste and season with salt and black pepper. Bring to a boil and turn down the heat.
Cover with a lid and simmer over low heat until the rice is cooked, about 20 minutes.
Spread the ready jambalaya on plates and sprinkle with chopped green onions and other herbs, if desired. Before eating, squeeze a slice of lemon on the rice and add the sauce.
Jambalaya tolerates reheating well. You can prepare this dish for several days at a time
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