New Orleans Jambalaya
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
43
Spice
41
Sweetness
50
Sourness
32
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Soy Sauce3 tbsps
Dried Thyme4 tsps
Cayenne Pepper2 tbsps
Paprika2 tbsps
Ground Black Pepper4 cloves
Garlic (minced)6 tbsps
All-Purpose Flour1360 g
Chorizo (sliced into chunks)5 cups
Chicken StockDirections:
1
Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper
2
Place the chicken in the marinade
3
Refrigerate for at least 3 hours
4
Saute bacon in a Dutch oven over medium heat until brown
5
Add the onion and garlic
6
Continue to cook 5 minutes
7
Mix in flour and sausage
8
Cook 5 minutes more; stirring frequently
9
Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil
10
Stir in rice and cover
11
Cook for 25 minutes
12
Remove from heat and cool completely and refrigerate
13
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger
14
Remove from oven
15
Cool and slice into bite-size pieces
16
Reduce oven's temperature to 250 degrees F (120 degrees C)
17
Place covered jambalaya on large baking tray filled with to water
18
Bake until warm, about 2 hours
19
Just before serving the jambalaya, boil 5 quarts of water
20
Add the shrimp and cook for 3 minutes until they are firm to the touch
21
Drain well
22
Toss shrimp and chicken with jambalaya mixture and serve