The "Ultimate" Jambalaya Recipe (Cajun Food At Its Best)

  Jambalaya is a Louisiana-origin dish of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes Sausage of some sort, often a smoked sausage such as Andouille, along with some other meat or seafood. Frequently pork, chicken, crayfish, or shrimp is used. The vegetables are usually a soffrito-like mixture known as the "holy trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilies, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done.

If you're like me, and really enjoy Cajun - Creole recipes, without having to fly to New Orleans, to have some, then, this one's for you! Throughout my life, I've been very fortunate to have sampled different versions of this classic dish. Here's my take on, what I call: The Ultimate Jambalaya Recipe! It's a combination of the original Jambalaya ingredients, along with some extra stuff added, such as, Seafood!
Here's what you'll need:
                                       1 Whole Kielbasa (smoked sausage)
                                       1 Whole Andouille Sausage
                                       2 lbs Shrimp (peeled and, deveined)
                                       1 Yellow onion diced
                                       1 Green bell pepper diced
                                       2 Celery stalks diced
                                       2 Garlic Cloves minced
                                       1 lb Squid (cleaned)
                                       1 Tsp Paprika
                                       1 Tsp Onion Powder
                                       1 Tsp Garlic Powder
                                       1/4 Tsp Cayenne Pepper
                                       2 Sprigs of Thyme (plucked)
                                       1/8 Tsp Turmeric (for added color)
                                       1 1/2 Cup Rice
                                       2 1/2 Cup Chicken Stock
                                       1 Tbsp Butter
                                       1/4 Tsp White Pepper
                                       Salt to taste**

First you'll heat your pot on medium heat, while adding in the diced vegetables, or the "holy trinity." Next, you'll add some salt to extract the moisture, and make them sweat. Quickly reduce the heat to low, and continue stirring the mixture, to saute. Then, add the spices, and herbs. Stir to combine. Add the Sausages, and saute to lightly brown them. Next, in a separate pot, or pan, saute the squid and, set aside. Add the shrimp, rice, and squid, garlic, and butter. Stir to combine. About 30 seconds. Next, pour in the Chicken stock. Finally, give it another stir, and add the Turmeric.

At this time, you'll want to turn the heat to high, and cover the pot, to bring the liquid to a boil. Once boiling, set heat to medium-low, and simmer for 20 minutes, or until the liquid had evaporated. Here's a pro tip... you'll want to make sure you place 2 sheets of paper towel enough to cover the pot, then place the lid over it. This is done, so that the condensation does not enter back into the pot. The paper towel serves as a type of filter, during this process.

Here's the video recipe, that you can use as a guide to the printed recipe....

WATCH THE VIDEO RECIPE BELOW FOR MORE TIPS!
                                                                                 

This is one of those one pot meals, which I have a feeling, many of you will be thankful for. It's quick, and easy to assemble. Making this, one of those weeknight meals that you'll use as frequently, for those busy days. It's important to plan meals well in advance, and my Ultimate Jambalaya, is here to help ease the burden of this process, as you, and your family, enjoy savory, home cooked delicious meals from my kitchen to yours! Bon Appetit, and I hope to see you at the next video recipe!