Cajun Jambalaya, New Orleans Style Recipe for Jambalaya is straight out of the great city of New Orleans. The Bald Chef uses Andouille sausage, fresh shrimp, and chicken to put this recipe on the map. This Jambalaya is spicy, and with all the fresh vegetables makes this Cajun famous dish easy to cook. I like this rice dish and you will just love the flavor. This video will show you how to make this dish step by step. Jambalaya is one great recipe hands down. Jambalaya is a classic Cajun recipe cooked with shrimp, Andouille sausage, chicken, and plenty of New Orleans, Louisiana seasonings. This recipe will show you how to make Jambalaya like any Cajun knows how to do. The main recipe is as always onion, green pepper, and celery. But great Jambalaya is always more than the Cajun trio. The Bald Chef has the best recipe for Jambalaya that will make you say “Laissez Les Bon Temps Roulez” Let the Good Times Roll” This recipe has slow cooked Cajun Roux, and it tastes better than any Jambalaya you will find on the web.
Ingredients For Making Creole Jambalaya
To cook great tasting Jambalaya for this recipe you will need the following Ingredients:
- 1/2 pound Cajun Andouille sausage cut thin
- 3 1/2 cups of water
- 1 teaspoon worcestershire sauce
- 1 pound of fresh shrimp
- 1 teaspoon of Louisiana tabasco sauce
- 1 teaspoon thyme
- 1 cup fine chopped white onion
- 2 tablespoon crushed garlic
- 3 tablespoon virgin olive oil
- 3 Tablespoons of olive oil
- 1/2 green pepper cut fine
- 1/2 red pepper cut fine
- 3 skinded and de- boned chicken thighs
- 10 turns of fresh ground pepper
- 6 Thai fresh hot peppers chopped
- 1/2 cup tomato sauce
- 1 cup Uncle Ben’s rice
- 1/2 teaspoon Zatarain’s Cajun seasoning
- 1 teaspoon sea salt
Cooking Instructions For Creole Jambalaya Recipe
In A stock pot add 3 1/2 cups water and bring to a boil add the 3 chicken thighs and 1/2 teaspoon thyme. Cut up the Cajun Andouille sausage and brown in a pan with 3 tablespoon virgin olive oil, remove the Cajun Andouille sausage when it has browned and set a side. While the olive oil is still hot fry off the add the 6 Thai fresh hot peppers chopped and the 2 tablespoon crushed garlic. Add the fresh vegtables and cook on a low tempature until done. Then stir in the 1 teaspoon of Louisiana tabasco sauce,1/2 cup tomato sauce, 1 teaspoon worcestershire sauce, and the 1 teaspoon worcestershire sauce. Add the 1/2 teaspoon Zatarain’s Cajun seasoning, 1 teaspoon sea salt, and the 10 turns of fresh ground pepper. remove the chicken from the stock cut and cut up. Add the cut chicken, and the browned 1/2 pound Cajun Andouille sausage stir to mix all ingredients In the stock pot full of now 3 cups of water on a hard boil boiling add the 1 cup Uncle Ben’s rice, and the Cajun stir fryed mixture. Bring back to a bil and reduce the heat to low and cover for 15 minutes. Uncover the stock pot and add the 1 pound of fresh shrimp. Replace the lid on the stock pot an cook for 5 more minutes. Now your Creole Jambalaya, New Orleans Style is ready to be served.