Jambalaya–Your New Favorite Meal.
I really think that you can prepare wonderful food without going out and buying expensive stuff for every dish. This jambalaya is no different. There are just six ingredients needed, the most of which you probably already have in your cupboard or refrigerator.
You don’t need a lot of ingredients to make this rich and delicious dish!
This recipe is perfect for those who want a warm and comforting meal on a chilly evening. It’s also great in a pinch, since you can use any leftover ingredients you have lying around. If you’re feeling adventurous, try adding some lemon juice and scallions to give the dish an extra kick!
Ingredients
1 can chicken broth
The first component is a can of chicken broth, which is easily accessible at any supermarket. A terrific basis for many meals, chicken broth is a rich source of protein and minerals. If you prefer, you may prepare it at yourself, but the canned version is far more practical and tastes just as excellent!
You’ll also need:
- 1 cup uncooked long grain rice (white)
- 1 large onion chopped fine
- 2 stalks celery chopped fine
- 2 bell peppers chopped fine (red or yellow)
1 can tomatoes
Choose a can of tomatoes that is already seasoned. You can use diced, crushed, or whole tomatoes. Add salt and pepper to taste if you are using plain canned tomatoes.
1 cup water
- 1 cup water.
- The next step is to combine all ingredients in the slow cooker. Add them in the order listed below:
- 1 large yellow onion, chopped
- 6 cloves garlic, minced or pressed
- 2 bell peppers (red and green), cut into bite-sized pieces
- 2 lbs chicken thighs or breasts, cut into bite-sized pieces
- 1 can tomatoes with juice (14 oz)
1/2 green bell pepper, chopped
Green bell peppers are a good source of vitamin C and the B vitamins thiamine and riboflavin. They also contain a good amount of potassium, calcium, iron and magnesium. The red pigment in them is called capsanthin and it’s been shown to have anti-inflammatory properties as well as help prevent cancer in animal models.
16 oz. smoked sausage, cut into pieces
- 16 oz. smoked sausage, cut into pieces
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 8 oz. Andouille or kielbasa, cut into bite-size chunks (1 cup)
2 lbs. boneless skinless chicken breasts, cut in chunks
For this recipe, chicken breasts work well since they are lean, simple to chop, and high in protein. They are also reasonably priced.
When seeking for a certain size or cut, it might be challenging to locate chicken breasts at supermarkets. Asking a staff member at the meat counter where they are stored is the best method to locate them, although occasionally they aren’t even there! If this occurs, inquire if they can purchase some from a different store close by.
1 onion, chopped
Jambalaya’s main component is an onion, which is also a common item in Cajun cuisine. Onions are a cruciferous vegetable that is rich in vitamins, minerals, and fiber. They are also well-known for their antioxidant abilities. Onions are a key component of jambalaya and have been proved to be good for cancer prevention and heart health by reducing homocysteine levels (a risk factor for heart disease).
4 celery stalks, chopped
Fiber, vitamin K, and vitamin C are all found in good amounts in celery. Additionally, it has a lot of potassium, which supports heart function. It tastes fantastic in addition to being healthy for you. Celery is ideal for salads and as part of an appetizer buffet because of its crisp texture. Before slicing your celery stalks, you might want to remove the threads. While they are acceptable in your soup if you don’t like them, they might be annoying while you’re trying to consume it.
2 cloves garlic, minced
Garlic is a great flavor add and it’s also a good source of vitamin B6, manganese, and selenium. It’s also a good source of vitamin C and vitamin B1.
2 cups rice
You’ve probably dealt with wet rice if you’ve ever prepared jambalaya. There are alternative solutions if you choose to forgo the crock pot, even though this recipe is a terrific method to guarantee that your rice stays firm and tasty.
Here is what I advise if you’re concerned about how much water to use to cook your rice in a crock pot:
2 cups of liquid (water or broth) with 1 cup of uncooked brown or white rice yields 3 cups of cooked rice. Dry long grain white rice may be cooked in the same length of time as brown or organic whole grains, but bear in mind that they may take longer to prepare since they contain less starch, which results in cooked grains that are grainier.
I would definitely recommend this recipe to anyone who loves Cajun cooking and rice. It’s a classic dish that will leave you feeling satisfied and full of flavor!
