Jambalaya with a twist. So a fast upload sans the subs as my translator is having some medical work done, hopefully with Roman doing the translations this will be fine for my fans. My take on the zatarains jambalaya recipe with my own twist but yet and still delicious and simple cookwithflowers.com blog site for more full description. There's no better way to warm up on a chilly night than with a delicious cup of soup!

This Cajun jambalaya is the perfect easy dinner recipe, and also makes for great leftovers. Classic spicy rice is joined by peppers, onions and sausage, and a tropical twist of pineapple and mango, for a Hawaiian Jambalaya. So say it with me: "less-say lay bohn tomh roo-lay." Roll that r, start the party, make merry, and let the good times roll! You can have Jambalaya with a twist using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Jambalaya with a twist

Prepare 8 of boneless skinless chicken thighs.
It's 1 lb of medium raw shrimp (31-40 lb), thawed.
It's 1 lb of smoked beef sausage.
It's 1 of lg yellow onion, diced.
It's 3 stalks of celery, diced.
Prepare 1 of lg green bell pepper, diced.
Prepare 6 cloves of garlic, finely minced.
You need 2 cans (15 oz) of ea) fire roasted tomatoes.
It's 1 qt of chicken stock.
You need 2 tbsp of vegetable oil.
Prepare 2-3 tsp of cayenne pepper.
Prepare 2 tsp of dried thyme.
It's 2 tsp of dried oregano.
Prepare 2 tsp of smoked paprika.
It's 1 tsp of tumeric.
It's of Kosher salt.
It's of Black pepper.
You need 3 cups of uncooked rice.
It's 6 cups of water or chicken broth.

In terms of spices, add to taste: cayenne, chili powder. Simple, tasty recipes with a healthy twist. This chicken and sausage jambalaya is a delicious one pot meal that is perfect for Mardi Gras, or any time of year! Seeing as how food is a big part of Mardi Gras and cajun culture, I thought I'd celebrate it with this chicken and sausage jambalaya recipe.

Jambalaya with a twist step by step

Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage..
Slice sausage into 1/2" slices. Set aside..
Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside..
Prep and dice onion, celery, green pepper and garlic. Set aside..
Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan..
Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low..
Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!.

This Jambalaya is flavor city, with smoked andouille sausage and shrimp, the Cajun holy trinity of onions, peppers, and celery, fire roasted tomatoes, and more. It's a hearty one-pot meal that makes for great leftovers! Typical, but I fell in love with Jambalaya on a trip to New Orleans over a decade ago. Flavors: Jambalaya shines through with complex, bold, vibrant cajun/creole flavors that excite your tastebuds! Incredibly flavorful rice dish that *Note: We've developed this Instant Pot Jambalaya recipe with Chicken, Andouille Sausage, and Shrimps, but you can easily customize it with your.