Jambalaya

Jambalaya

The first thing that comes to my mind is the song. It just had to play while I cooked.

This is a Creole dish with a French and Spanish touch. I’m yet to taste authentic Jambalaya, so I dont know if this dish comes anywhere close but I can vouch that it’s scrumptuous and will definitely be bolted down in minutes.

There are tons of variations to this dish. Mine has Shrimp and sausages. (YUMMY!!!) It’s all in the mix of herbs. Creole/Cajun seasonings.

Time: 30 min

Serves: 4dried herbs

Ingredients:

  • Onion – 1

  • Tomato – 1

  • Capsicum – 1

  • Garlic cloves – 2

  • Dried Parsley – 2 tsp

  • Dried Basil – 2 tsp

  • Dried Oregano – 1 tsp

  • Hot Sauce – 2 tsp

  • Pepper – 1 tsp

  • Shrimp – 10 pieces ( or as many as you’d like to serve)

  • Sausage – 1 cup (diced to small bits)peppered shrimp

  • Boiled rice – 2 cups

  • Maggie Cube – 1

  • Salt

Method:

  • Peel and devein the shrimp. Sprinkle with salt and pepper.

  • Dice the onions, capsicum and tomato.

  • In a cooker, saute the onion and capsicum. Add in the tomato,garlic and sausage bits and cook well.

  • Add the dried herbs, pepper, hot sauce and maggie cube.

  • Stir in the boiled rice. Ensure that you dont add water. Stir fry for a while.

  • Finally, add in the shrimp. Cover the pot and turn off the stove. The shrimp will cook beautifully in the steam. It’ll be pink and succulent, when ready to eat.

Apron’s Advise:

  • If you are using frozen shrimp, ensure that they are completely defrosted before cooking.

  • Its important not to over cook shrimp, else it’s pretty tasteless. What we want is a juicy, succulent yet properly cooked shrimp. Steaming does the trick. Add it last to any recipe.

  • I used pre-cooked rice here, but you can always boil the rice with the rest of the ingredients.

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