Jambalaya

At first glance, the dish appears to be a variation of Spanish paella. However, its origin story traces back to a completely different place. It is said to have originated in New Orleans when a distinguished tourist entered a local tavern late at night. There wasnt much food left in the tavern, so the owner shouted to the kitchen, "Jean, balayez!" which in their dialect means "Jean, throw something together!" Hence the name of the dish "jambalaya."

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 400 g Fish, shrimp

  • 500 g Meat, chicken, breasts

  • 200 g Meat, pork, smoked ham

  • 2 spoons Oil, plant, sunflower

  • 1 spoon Butter, unsalted

  • 2 piece Shallot

  • 1 piece Bell pepper, green, fresh

  • 1 piece Bell pepper, yellow, fresh

  • 1 piece Green, raw

  • 2 piece Tomato, red

  • 2 pod Garlic, fresh

  • 0.5 bouquet Parsley, fresh

  • 2 cups Soup base, chicken, cube

  • 2 piece Onion, young

  • 2 piece Spices, bay (leaves)

  • 1 teaspoon Thyme, fresh

  • 4 pinch Spices, pepper, red or cayenne

  • 1 teaspoon Salt, table

  • 1 pinch Spices, cloves, ground

  • 1 pinch Spices, cloves, ground

  • 0.5 teaspoons Spices, chili powder

  • 1.5 cups Rice, white, long grain

Steps

  1. Wash the chicken breasts, dry them, and cut them into bite-sized pieces. Wash the bell peppers, clean them, and remove the seeds. Slice them into thin strips. Wash the tomatoes, clean them, and dice them into smaller cubes. Peel the onion, wash it, and cut it into larger cubes. Wash and clean the scallions, then slice them into thin rings. Wash the shrimp and dry them with paper towels. Finely chop the ham. Wash and dry the parsley and greens, then finely chop them. Peel the garlic, crush it with a knife, and finely chop it.

  2. Rinse the rice before cooking. Rinse it under running water until the water runs clear. Once the water is clear, drain the rice well.

  3. In a larger pot with a thick bottom, melt the butter and add oil. When the fat is heated, add the ham and chicken to the pot and sauté them over moderate heat for 5 minutes. Stir constantly. Remove the meat from the pot and add the bell peppers, onion, garlic, and greens. Stir and reduce the heat. Sauté over moderate heat for 5 minutes, stirring continuously.

  4. Add the meat, tomatoes, half of the parsley, and the broth to the pot. Mix well and add the remaining spices. Increase the heat to bring the dish to a boil, then add the rice. Once the dish boils again, cover the pot and let it simmer on reduced heat for 20 minutes, until the rice is tender but still slightly firm in the center. Stir occasionally during cooking.

  5. 5 minutes before the end of cooking, uncover the pot and add the shrimp, scallions, and the remaining parsley. Mix the dish well before serving. Remove the bay leaves, serve in deep bowls, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 106.16 kcal
  • Fat: 5.06 g
    • Saturated Fat: 1.15 g
  • Carbohydrates: 2.53 g
    • Sugars: 0.49 g
  • Protein: 10.5 g
  • Fiber: 0.33 g