Recipe of Speedy Jambalaya

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, jambalaya. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Jambalaya is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Jambalaya is something that I have loved my whole life.

Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a Creole rice dish of West African, French (especially Provençal cuisine), and Spanish influence. The BEST Jambalaya Recipe – made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. Jambalaya is a wildly popular dish that originated in New Orleans and was inspired by flavors around the world—Spanish, West African, and French to name a few. Our recipe was inspired by other.

To get started with this recipe, we have to first prepare a few components. You can have jambalaya using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Jambalaya:

1. Get Zataran's Jambalaya (you could use what ever rice you prefer)
2. Make ready Garlic chopped
3. Prepare Chicken stock
4. Get Shredded chicken (I used left overs from a chicken I baked for dinner the night before)
5. Take All beef sausage sliced (you could use what ever you desire)
6. Get Yellow Bell pepper chopped (you could use any kind and how ever much you want)
7. Prepare Red onion chopped (you could use what you prefer)
8. Prepare Small amount of broccoli I added for color, my daughter told me I should of added more
9. Take Dashes of Olive oil (what it calls for on the box)

Jambalaya - one of THE most epic rice dishes in the world! Jambalaya recipe - one of New Orleans' most beloved dishes! Juicy plump shrimp/prawns, golden seared sausage and tender chicken jumbled. A jambalaya for the low-carb and paleo crowd.

Instructions to make Jambalaya:

1. First in a big pot start the rice, but replace the water it calls for with the chicken stock. Add chicken(already cooked chicken) add the garlic, onion, peppers, olive oil (what it calls for on the box), & broccoli
2. Once everything except the sausage is in the pot let it simmer.. &Continue to follow the directions on the back of the box of Zataran's Jambalaya.
3. Take the sausage and slice about the width of your pinky finger. (Unless you have giant hands then use your better judgement) I put in a hot frying pan, and only browned one side. Then I dabbed them on a paper towel, removing some of the extra grease. Then I added it to the pot.
4. Hint: You might have to add extra water as you go, just replace with chicken stock. But be careful with how long you cook it or the rice starts getting mushy.
5. It turned out delicious! Easy, fresh, and a good use of left overs.

Juicy plump shrimp/prawns, golden seared sausage and tender chicken jumbled. A jambalaya for the low-carb and paleo crowd. Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables. Jambalaya (pronounced /ˌdʒʌmbəˈlaɪə/ or <jum-buh-LIE-uh>) is a casserole-style dish of Spanish and French influence originating in Louisiana. Jambalaya is traditionally a one pot dish, with a variety of meats and seafood, vegetables, and spicy seasonings.

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