Скачать или смотреть Is Your Jambalaya Recipe Missing This Secret Ingredient?

Are you tired of lackluster jambalaya? Ready to take your recipe to the next level? Look no further! In this video, we'll reveal the secret ingredient that will elevate your jambalaya recipe to a whole new level of deliciousness. This video will not only provide you with the key ingredient, but also share expert tips and techniques for crafting the perfect jambalaya.
--------------------------------FULL RECIPE INSTRUCTIONS BELOW--------------------------
Ingredients
▢2 tablespoons olive oil, divided
▢1 tablespoon Cajun seasoning
▢8 ounces andouille sausage, sliced into rounds
▢1 pound boneless skinless chicken thighs, cut into 1 inch pieces
▢1 medium sweet onion, diced
▢1 small red bell pepper, diced
▢1 orange bell pepper, diced
▢2 stalks celery, diced
▢4 cloves garlic, minced
▢1 16 ounce can crushed fire roasted Italian tomatoes
▢1 cup frozen okra
▢½ teaspoon red pepper flakes
▢½ teaspoon ground black pepper
▢1 teaspoon salt
▢½ teaspoon hot pepper sauce
▢2 teaspoons Worcestershire sauce
▢1 teaspoon file powder
▢1 cup uncooked white rice
▢2 ½ cups chicken broth
▢1 lb uncooked large shrimp, peeled and deveined
Equipment
▢
1 dutch oven
Instructions
Heat 1 tablespoon of olive oil in a large heavy Dutch oven over medium heat.
Season the sausage and chicken pieces with Cajun seasoning.
Saute sausage until browned. Remove with slotted spoon, and set aside.
Add remaining olive oil and saute chicken until lightly browned on all sides. Remove with a slotted spoon, and set aside.
Add the onion to the pan and saute onion, bell pepper, celery and garlic until tender.
Stir in crushed tomatoes, okra, red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder.
Return the chicken and sausage to the pan stirring to combine. Cook for 10 minutes, stirring occasionally.
Add the rice and chicken stock stirring to combine. Bring the jambalaya to a boil then reduce heat.
Add the shrimp and simmer for 20 to 25 minutes, or until liquid is almost full absorbed and the rice is tender.
Serve immediately.
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