Louisiana Creole Jambalaya - Spicy, hearty & quick to make
A Louisiana Creole Jambalaya is the ultimate comfort food that transports you straight to the fiery kitchens of the South. As a little cooking kitty, I especially love this dish because it combines all the flavors of the South – spicy Andouille sausage, tender chicken, and juicy shrimp – in one pot. This special Creole style is characterized by the addition of tomatoes, which give the rice wonderful depth. If you're looking for an uncomplicated but flavorful meal, this spicy pan-fried dish is just right. It's quick to make, healthy, and you can easily adjust the intensity of the spices to your personal taste. Grab your wooden spoon and let's embark on this spicy journey together – it's truly easy to achieve restaurant-level quality in your own kitchen. Meow, enjoy!
Ingredients
Preparation
First, cut the chicken breast fillet (150 g) and the Andouille sausage (100 g) into bite-sized pieces.
Finely dice the onion (1), celery (1), and bell pepper (1), while mincing the garlic (1).
Sear the meat vigorously in a large pan, then remove from the pan.
Sauté the vegetables in the remaining drippings and lightly cook the rice (100 g) until translucent.
Now add the diced tomatoes (2) and the Cajun seasoning (1 tbsp), stir briefly, and deglaze with the chicken broth (250 ml).
Return the meat to the pan and let everything simmer with the lid on for about 20 minutes until the rice is cooked.
Finally, fold in the shrimp (80 g) and let them cook for another 5 minutes until they are nicely pink. Meow, ready to enjoy!
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