Jambalaya originates from Louisiana in the heart of New Orleans. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available. Tomatoes became the substitute for saffron. As time went on, spices from the Caribbean changed this New World paella into a unique dish. Jambalaya is traditionally made in three parts;
- a rich stock is created from vegetables, meat, and seafood
- raw long-grain rice is then added to the broth and
- the flavor is absorbed by the grains as the rice cooks.
It is a great one-pot meal which is easy to prepare during the busy week.
Spices used in this recipe
New Orleans Cajun Spice – Med
New Orleans cooking is a magical blend of French and Creole cooking styles that compliment each other perfectly. Our Cajun spice blend uses sweet paprika, cumin, mustard powder, oregano, thyme, garlic, black pepper, cayenne pepper and salt.$3.45
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Heat oil in deep non stick fry pan, add onion, garlic, add new orleans cajun mix, diced chicken, chorizo, peppers,& celery, braise 5mins. Add rice, stir 2 min, then add 2-3cups of chicken stock, bring to boil, simmer till rice is cooked, 15-20min and the liquid is absorbed. To serve garnish with celery leaves .
Tips this is a versatile dish which you can substitute different meat such as prawns, salmon or duck