N.O.LA. Jambalya

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The N o la jambalaya recipe is a delicious and flavorful dish that originated in New Orleans, Louisiana. This classic Cajun dish combines a variety of ingredients such as rice, sausage, chicken, and spices to create a hearty and satisfying meal. With its rich history and bold flavors, this recipe is sure to transport you to the vibrant streets of New Orleans.

Keywords: N o la, jambalaya, recipe, New Orleans, Louisiana.

N o la jambalya recipe details

N o la jambalya recipe, recipe Rating: 4.5
Number of votes:101

A wholesome, yet spicy Cajun rice dinner. Great for picnics and family get-togethers. Consider that the sausage, creole seasoning,low sodium broth, and canned tomatoes all contain sodium. so add any salt to taste. I use none. also, the Creole seasoning is to taste, i use Tony’s(R). Finally, one teaspoon of cayenne makes this dish somewhat spicy, especially the next day. I usually add a little more. I love spicy food. Enjoy.

Ready in: 1 hour 45 mins

Ingredients

Serves: 8

• 1 1/2 pounds boneless, skinless, chicken breast, fat trimmed
• your favorite Creole seasoning, to taste
• 3 tablespoons extra virgin olive oil
• 1 pound Connecuh(R) brand spicy sausage, cut into 1/4 inch pieces
• 2 1/2 cups yellow spanish onions, chopped
• 1/2 cup each red and green peppers, bell, chopped
• 1/2 cup celery, chopped
• 1 teaspoon cayenne pepper
• 1/2 teaspoon fresh ground pepper
• 2 large or 3 small bay leaves
• 2 tablespoons minced garlic
• 2 teaspoons minced thyme, fresh
• 1 large can Cento(R) brand peeled, chopped tomatoes
• 1 cup white long grain rice
• 1 cup brown long grain rice
• 2 quarts low sodium chicken broth

Preparation method

Prep: 30 mins | Cook: 1 hour 15 mins

1. Season the chicken breast with your favorite Creole seasoning.
2. Heat the oil in a large pot over medium, med-high heat. Add the chicken and cook 2-3 min. turn and sear the other side. Remove to a plate lined with paper towels or napkins. Cool, then chop into bite size pieces. (no the chicken is not cooked through, yes it will cook when you add it later.)
3. Add the sausage to the same pot. Cook, stirring, about 4-5 minutes until brown. Add onions, bells, and celery. Cook 2-3 minutes, stirring. Add cayenne and black pepper; stir. Add bay leaves, garlic, thyme, and tomatoes, and cook, stirring, 2-3 min. Add the rice and cook 2-3 min, stirring.
4. Add the stock and chicken and bring to a boil; reduce heat, cover and simmer, stir occasionally, until the rice is done and liquid is absorbed, 30-45 min. This is supposed to be thick.
5. Remove the pot from heat and let rest, covered, 10-15 min.
6. Taste and adjust seasonings.Cook’s note:

To serve, I like to grate some extra sharp New York Cheddar and add some to the bottom of my bowl. Fill the bowl with some jambalaya and top with additional cheese to your liking.