I’ve always been fascinated by the idea of immersing myself in the local cuisine wherever we live, even if I can never fully claim to belong. From Puerto Rico, I fell in love with sweet plantains; from Key West, fish tacos and Cuban black beans became staples; and from Clearwater, a fantastic blackened Mahi-Mahi sandwich found its way onto my table.
When it comes to Louisiana, there’s no dish that screams “Welcome!†quite like a big, steaming bowl of Jambalaya. It was at the top of my list of must-try recipes almost immediately. Plus, it happens to be one of my husband’s absolute favorites, so it was a win-win situation all around. While I also dream of tackling Gumbo and Red Beans and Rice, I know we’ll be here for a while, so I plan to take my time and savor each dish.
Louisiana Jambalaya is vibrant, bursting with flavor, and that extra kick just takes it to another level. Traditionally, this dish combines chicken, sausage, and seafood with rice and peppers in varying combinations. For my first attempt, I decided to go all out and include all three ingredients. And let me tell you, my first try turned out beautifully. I can confidently say I’ll be using this fresh, straightforward, and absolutely delicious recipe again and again.
---
**Jambalaya**
*Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 6*
**Ingredients:**
- 3 Tbsp. olive oil
- 2 ribs celery, chopped
- 1 white onion, diced
- 1 small orange bell pepper, cored and diced
- 1 small red bell pepper, cored and diced
- 1 small yellow bell pepper, cored and diced
- 1 small green bell pepper, cored and diced
- 1-2 jalapeño peppers, seeded and finely chopped (more/less to taste)
- 4 cloves garlic, minced
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb. andouille sausage, thinly sliced into rounds
- 3 cups chicken stock
- 1 (14 oz.) can crushed tomatoes
- 1 ½ cups uncooked white or brown rice
- 2 Tbsp. Creole seasoning (more/less to taste)
- 1 bay leaf
- 1 tsp. thyme, crushed
- ¼ tsp. cayenne pepper
- 1 lb. raw shrimp, peeled and deveined
**Instructions:**
1. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the celery, onion, bell peppers, jalapeños, and garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked.
2. Add the remaining tablespoon of olive oil, chicken, and sausage. Stir to combine and continue sautéing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
3. Pour in the chicken stock, crushed tomatoes, rice, Creole seasoning, bay leaf, thyme, and cayenne. Stir everything together, reduce the heat to medium-low, cover, and simmer for about 25-30 minutes, or until the rice is tender and fully cooked, stirring occasionally.
4. Once the rice is done, add the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink. Remove the bay leaf, then season the Jambalaya with salt, pepper, hot sauce, and additional Creole seasoning if needed. Remove from heat and serve.
---
This recipe is adapted from the wonderful Gimme Some Oven Blog. I made a few tweaks to suit my personal preferences, but the base remains true to their incredible original.
If you have any favorite local recipes that are must-haves in your area, I’d love to hear about them! Food has such a way of connecting us, no matter where we’re from.
---
*P.S. I’ll be sharing more Louisiana-inspired dishes soon—Gumbo and Red Beans and Rice are next on my list! Stay tuned.*
thermometer accuracy,infrared thermometer in ear,digital infrared thermometer,forehead thermometer:ear thermometer baby:thermometer for fever
Shenzhen Urion Technology Co., Ltd. , https://www.urionhealth.com