New Orleans has a gastronomic history that is as rich as it is flavourful and there is an essence to the cooking that you just can't find anywhere else. Whether eating rich gumbos flavoured by nutty brown roux, sweet and spicy shrimp etoufee, light as air beignets, or the legendary chicken wings at Jimmy Buffets - with a mojito s'il vous plait - the experience of this magical city from a foodie point of view is nothing short of heaven.
I have always felt an intense connection to New Orleans and the spirit of a community who despite every odd, picked itself up and kept the party going.
"Laissez les bons temps rouler!"
When I was last there I ate so many amazing things - but perhaps the dish that reminds me most of the Big Easy is jambalaya, a meal that is as slow and simple as the city itself. A dish that understands the soulful melody of comfort on a plate.
For step by step instructions on how to put this beautiful dish together, please view the video or visit the printable recipe HERE.
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Prep Time: 15 minutes
Cook Time: 30 minutes
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
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 prawns, 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
- 1 540 ml can stewed tomatoes (I use Aylmer's black pepper and olive oil)
- 3 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.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.