Jambalaya

Name: Jambalaya
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Creole, Cajun
Ingredients: 454 grams andouille sausage, sliced; 1 bay leaf; 2 Tbsps canola oil; 237 milliliters diced celery; 710 milliliters chicken broth; 2 teaspoons Creole seasoning; 567 grams diced tomatoes and green chiles, drained; 1 teaspoon dried thyme; 118 milliliters chopped fresh flat-leaf parsley; 4 garlic cloves, minced; 10 servings Garnish: chopped green onions; 1 teaspoon dried oregano; 454 grams peeled, medium-size raw shrimp, deveined; 1 large red bell pepper, diced; 473 milliliters uncooked long-grain rice; 473 milliliters shredded cooked chicken; 473 milliliters diced sweet onion

Need a gluten free and dairy free main course? Jambalaya could be a spectacular recipe to try. This recipe serves 10. One portion of this dish contains about 28g of protein, 19g of fat, and a total of 436 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of creole seasoning, bay leaf, garnish: green onions, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned.

Ingredients you will need

Sausage

Cooking Oil

Equipment you will use

Dutch Oven

Remove sausage with a slotted spoon.

Ingredients you will need

Sausage

Equipment you will use

Slotted Spoon

Add diced onion and next 7 ingredients to hot drippings; saut 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.

Ingredients you will need

Vegetable

Tomato

Sausage

Onion

Rice

Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley.

Ingredients you will need

Parsley

Shrimp

Serve immediately.

To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours.

Equipment you will use

Aluminum Foil

Baking Pan

Let stand at room temperature 30 minutes.

Bake at 350 until thoroughly heated.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

454grams

andouille sausage, sliced 1

bay leaf 2Tbsps

canola oil 237milliliters

diced celery 710milliliters

chicken broth 2teaspoons

Creole seasoning 567grams

diced tomatoes and green chiles, drained 1teaspoon

dried thyme 118milliliters

chopped fresh flat-leaf parsley 4

garlic cloves, minced 10servings

Garnish: chopped green onions 1teaspoon

dried oregano 454grams

peeled, medium-size raw shrimp, deveined 1large

red bell pepper, diced 473milliliters

uncooked long-grain rice 473milliliters

shredded cooked chicken 473milliliters

diced sweet onion

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun can be paired with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Pazo de Galegos Albarino with a 4.3 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.