Skip to content Skip to sidebar Skip to footer
Home / gold / jambalaya / recipe / rice

Gold Rice Jambalaya Recipe

Post a Comment
Table of Contents [Show]

Jambalaya Rice Valerie's Kitchen
Jambalaya Rice Valerie's Kitchen from www.fromvalerieskitchen.com

Description

Gold Rice Jambalaya is a flavorful and spicy one-pot dish that originated in Louisiana. It is a perfect combination of rice, vegetables, meats, and spices. The dish is traditionally made with long-grain rice, onions, bell peppers, celery, tomatoes, and meat such as chicken, sausage, or shrimp. The dish is cooked in a seasoned broth, which gives it a unique and delicious flavor.

Prep Time

The prep time for this dish is approximately 20 minutes.

Cook Time

The cook time for this dish is approximately 45 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 pound Andouille or smoked sausage, sliced into rounds
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 2 bay leaves
  • Chopped fresh parsley for garnish (optional)

Equipment

  • Dutch oven or large pot with a lid
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method

  1. Heat a Dutch oven or large pot over medium-high heat. Add the chicken or sausage and cook until browned, stirring occasionally. Remove from the pot and set aside.
  2. Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are soft, stirring occasionally.
  3. Add the thyme, oregano, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
  4. Add the diced tomatoes, chicken broth, rice, and bay leaves to the pot. Stir well to combine.
  5. Add the browned chicken or sausage back to the pot. Stir well to combine.
  6. Bring the mixture to a boil. Reduce the heat to low and cover the pot with a lid. Simmer for 30-40 minutes, or until the rice is tender and the liquid is absorbed.
  7. Remove the pot from the heat and let it sit for 5-10 minutes before removing the bay leaves.
  8. Garnish with chopped fresh parsley, if desired.

Notes

  • This recipe can be made with shrimp instead of chicken or sausage.
  • If you prefer a spicier jambalaya, increase the amount of cayenne pepper to your liking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

Serving size: 1 cup
Calories: 400
Total fat: 12g
Saturated fat: 4g
Cholesterol: 85mg
Sodium: 1200mg
Total Carbohydrates: 35g
Dietary fiber: 3g
Sugar: 5g
Protein: 35g

Recipe Tips

  • Cut all of your ingredients into similar sizes to ensure even cooking.
  • Use a wooden spoon or spatula to stir the jambalaya to avoid scraping the bottom of the pot.
  • Don't stir the jambalaya too much while it's cooking, or it will become mushy.
  • If the jambalaya is too dry, add a little bit of chicken broth or water and stir well.

Post a Comment for "Gold Rice Jambalaya Recipe"