Best 2 Jambalasta Recipes
Jambalasta, a delectable dish that harmonizes the vibrant flavors of Cajun and Creole cuisines, tantalizes taste buds with its captivating blend of spices, succulent seafood, and tender chicken. Originating from the vibrant city of New Orleans, this culinary masterpiece captures the essence of Louisiana's rich culinary heritage. As you embark on this culinary journey, let us guide you through the intricacies of creating an authentic jambalasta that will leave you craving for more.
Here are our top 2 tried and tested recipes!
JAMBALASTA
Try this delicious spin on Jambalaya using pasta instead of rice!
Provided by raesive
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.
Nutrition Facts : Calories 860.2 calories, Carbohydrate 94.1 g, Cholesterol 192.2 mg, Fat 32.1 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 12.5 g, Sodium 1672.5 mg, Sugar 11.5 g
JAMBALASTA!!
Steps:
- Directions Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain. While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.
Tips
- Choose the right rice: long-grain rice like basmati or jasmine rice works best for Jambalaya. - Use a large skillet or Dutch oven: this will ensure that the rice has enough room to cook evenly. - Sauté the vegetables before adding the rice: this will help to develop their flavor and prevent them from becoming soggy. - Use a flavorful broth: chicken, vegetable, or shrimp broth are all good options. - Add some spice: a combination of Cajun seasoning, paprika, and garlic powder will give your Jambalaya a classic flavor. - Don't overcook the rice: it should be cooked through but still have a slight bite to it. - Serve with your favorite toppings: sliced green onions, chopped parsley, or a dollop of sour cream are all great options.Conclusion
```html Jambalaya is a delicious and versatile dish that can be easily customized to your liking. With its bold flavors and easy-to-follow recipe, it's sure to become a favorite in your kitchen. So next time you're looking for a quick and easy meal, give Jambalaya a try! ```
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