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Spicy Louisiana Jambalaya

Spicy Louisiana Jambalaya

Discover the bold and zesty flavors of Spicy Louisiana Jambalaya a hearty dish perfect for family dinners and festive gatherings
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g rice
  • 2 bell peppers (one red, one green)
  • 4 andouille sausages
  • 1 kg peeled shrimp
  • 1 onion
  • 3 cloves garlic
  • 1 liter chicken broth
  • 1 can diced tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • to taste salt and pepper
  • 1 teaspoon thyme
  • to garnish fresh chives

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced bell peppers, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5 minutes.
  2. Cut the andouille sausages into rounds and add them to the pot. Cook until they are golden brown and slightly crispy, about 5-7 minutes.
  3. Add the rice to the pot and stir well to coat it with the flavorful mixture.
  4. Pour in the chicken broth and diced tomatoes. Add the paprika, cayenne pepper, thyme, salt, and pepper. Stir everything together until well combined.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
  6. Stir in the peeled shrimp and cook for an additional 5 minutes, or until the shrimp turn pink and are fully cooked.
  7. Garnish the Spicy Louisiana Jambalaya with fresh chives and serve it hot.

Nutrition

Calories: 420kcalCarbohydrates: 46gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 850mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 60mgCalcium: 6mgIron: 15mg

Notes

To enhance the flavor, toast the rice in a dry pan before adding it to the pot for a nuttier aroma. For an extra kick, add a splash of hot sauce or a dash of red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently, adding a splash of broth if needed. Feel free to adjust the spiciness by modifying the amount of cayenne pepper used.
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