Louisiana / Creole
Creole Jambalaya
Red jambalaya cooked in one pot, lid never lifted.
70 minutes Serves 8
Where this comes from
A rice dish descended from jollof by way of Spanish and French Louisiana.
Ingredients
- 2 cups long grain rice
- 1 lb andouille
- 1 lb chicken thigh, cubed
- 1 onion, 1 bell pepper, 2 celery ribs
- 1 can crushed tomato
- 3 cups stock
- 2 tsp Creole seasoning
- 2 bay leaves
Method
- 011. Brown sausage and chicken, remove.
- 022. Cook trinity in the fat until soft, add tomato and seasoning.
- 033. Stir in rice to toast 2 minutes.
- 044. Add stock and meat, bring to boil, cover, reduce to low.
- 055. Cook 25 minutes without lifting the lid. Rest 10, fluff.
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