Jambalaya.

I must admit that I really like easy dishes, especially on a busy weekday. So when I saw this recipe for Jambalaya on Hildes’ blog “Slowfoody.nl”, I knew immediately that this was the dish I wanted to make for the February’s foodblogswap. It is surprisingly easy to make and full of bold, zesty, Cajun jambalaya flavors that everyone will love.

Normally Jambalaya is a one pot dish, but I prefer serving the rice on the side. Oh, and since I was unable to find the typical Andouille sausages  used in this dish, I replaced it with a spicy Chorizo sausage.

Ingredients: (4-6p)

  • 500 g fresh tomato, diced
  • 1 can of cherry tomatoes
  • 1 tbsp. tomato concentrate (paste)
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • 1 orange pepper, diced
  • 3 stalks of celery, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 onion, chopped
  • 3 cloves of garlic, crushed
  • 3 tbsp. Cajun spices*
  • 1 tsp Himalayan salt
  • Black pepper
  • 1 tsp dried thyme
  • 2 bay leaves
  • 250g chicken breast fillet, cubed
  • 1 chorizo sausage, sliced
  • 400g raw large shrimp, peeled and deveined

Method:

  • Put all ingredients, except the rice and shrimps in the pan of your slow cooker and set it to high for 2 hours. Turn your slow-cooker to low and cook for another 2 hours.
  • Remove the bay leaves, taste the sauce and season with salt and pepper.
  • (If you want to make it a one pot dish, you cook 200g rice separately and now add this already cooked rice to the slow-cooker.)
  • Put the shrimps in the cooker and press them carefully into the jambalaya, so that they are completely covered.
  • Put the lid back on the slow cooker and set it on the highest setting for another half hour, so that the shrimps are nicely cooked.

Jambalaya

* NOTE:

You can buy Cajun seasoning in your local supermarket, but you can easily make it yourself.

Ingredients:

  • 3 tbsp. paprika powder
  • 2 tbsp. Himalayan salt
  • 2 tbsp. garlic powder
  • 1 tbsp. ground black pepper
  • 1 tbsp. ground white pepper
  • 1 tbsp. onion powder
  • 1 tbsp. dried oregano
  • 1 tbsp. cayenne
  • 1/2 tbsp. dried thyme

Method:

  • Mix all ingredients together in a bowl or spice jar until evenly combined.
  • You can save this seasoning up to a year in a sealed container.