How to Make Authentic New Orleans Style Jambalaya





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Uploaded on Feb 11, 2012

One of my favourite cities is New Orleans. And not just for the party - which, as a long time party, erm, divah, I can assure you is outstanding - but for the people, the sites, the sounds, and the food - and perhaps the dish that reminds me most of the Big Easy is a meal that is as slow and simple as the city itself. A dish that understands the soulful melody of comfort on a plate; jambalaya.

Visit the recipe: http://www.lyndsaythekitchenwitch.com...

Start by making up your own creole seasoning blend. I use a recipe from Emeril Lagasse:

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly. Store in a glass jar with a tight fitting lid.

This is an excellent spice blend for chicken, fish, gumbos, soups, and stews.

Ingredients for Jambalaya

* 2 teaspoons olive oil
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* 4-6 chorizo, andouille, or Italian sausages diced
* jumbo orawns, head and tails removed (about two large handfuls - really, as much as you like)
* 1 onion, diced
* 1/2 green bell pepper, diced
*1/2 red pepper, diced
* 1/2 cup diced celery
* 2 large cloves chopped garlic
* 1 Tbsp creole seasoning mix
* 2 cups uncooked white rice
* 4 cups low sodium chicken stock
* 1 large can stewed tomatoes (I use Aylmer's black pepper and olive oil flavour)
* 2 bay leaves
* 2 teaspoons Worcestershire sauce
* 1-2 teaspoon hot pepper sauce (I like two)


Coat the shrimp and chicken in one tbsp creole mix.

Heat oil in a large pot over medium high heat. Saute chicken, sausage, and shrimp until lightly browned, about 5 minutes.

Stir in onion, bell pepper, celery and garlic.

Cook 5 minutes, or until onion is tender and translucent.

Add rice and stir around until rice begins to toast a bit.
Stir in chicken stock, can of tomatoes, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer app. 20 minutes, or until rice is tender.

Stir in the Worcestershire sauce and hot pepper sauce.


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