JAMBALAYA

 

 

The white French Creoles introduced jambalaya to the Cajuns. Jambalaya is a Louisiana Creole dish of French and Spanish influence. It is supposed to be originated in the Caribbean Islands. The unique combination of cultures has created a versatile and delightful dish. Enjoy this wonderful ‘red jambalaya’ with a Rose from the Cotes de Provence!

 

 

Preparation: 1 hour; cooking time: 45 min.

Serving 4-6

 

2 tbsp olive oil

1 yellow onion, finely chopped

1 red + 1 green peppers, seeded and finely chopped

4 celery stalks, finely chopped

3 garlic cloves, minced

1 can diced tomatoes (28 oz), with juice

2 bay leaves

1 tsp minced fresh thyme

1 tsp Worcestershire sauce

1 tsp Tabasco

2/3 tbsp blackened seasoning

4 andouille sausages

1 lb. fresh shrimp, peeled and deveined

3 chicken breasts cut into pieces

1 cup uncooked long-grain white rice

4 cups chicken broth

Salt and pepper

 

In a large stockpot, warm the olive oil over medium heat. Add the onion, peppers and celery. Sauté, stirring frequently, until the vegetables are tender and lightly browned, about 10 minutes.

Add the chicken, cook 5 minutes. Add the garlic, bay leaves, thyme and blackened seasoning and cook, stirring just until the garlic releases its fragrance, about 2 minutes. Add the tomatoes, Worcestershire sauce, Tabasco, andouille sausages, chicken broth and rice. Stir well and season with salt and pepper. Raise the heat to medium-high, bring to a boil and reduce the heat to low. Cover and cook without stirring for 15 minutes.

Add the shrimp. Cook 10 minutes. Adjust the seasoning if needed.

Remove the stockpot from the heat and let stand 5 minutes. Discard the bay leaves and stir before serving.

 

Bon Appétit!