Carolina Jambalaya
Every not and then when we need a little spice we make Carolina Jambalaya. The inspiration for it came from Emeril’s Cajun Jambalaya. We are always looking to add a little more cumin to the dinner table so we needed to make it our own recipe.
This is a traditional recipe made in Louisiana that we have adapted for our use. It is nice because we get to use some cayenne pepper without too many complaints.
- 3 tablespoons olive oil
- ½ onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1 can diced tomatoes
- 3 bay leaves
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1 cup brown rice
- 4 cups chicken stock
- 2 chicken breasts cubed
- ½ pound smoke sausage, sliced
- 1 teaspoon paprika
- ¼ teaspoon salt (may be omitted)
- ½ teaspoon black pepper
- 1 tablespoon Cumin seeds
- 1 teaspoon ground Cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- In a stockpot heat oil over high heat until very hot
- Add onion, pepper and celery, and cook for 4 minutes stirring occasionally.
- Reduce heat to medium.
- Add garlic, tomatoes, bay leaves, Worcestershire, hot sauce, paprika, salt, black pepper, Cumin, cayenne pepper, oregano, and thyme.
- Add chicken stock.
- Stir in rice
- Simmer for 30 minutes, stirring occasionally.
- Add chicken and sausage, stirring occasionally
- Cook until rice is tender typically 30 to 45 minutes. May have to add a little more hot broth to keep from sticking in pot
You can go ahead and do your prep work ahead of time.
Chopped Onion and Red Bell Pepper
Once you have done you prep work of cutting up vegetables and meat it is time to put the trinity into the oil.
Once you get all the ingredients in and you are smelling the combination of all that goodness don’t forget to stir.
You will know when it is time to serve this up as the rice is tender. Typically when we make this it just about the time to add some more broth. If the rice is almost tender sometimes a little time off the heat with a cover will finish it up.
I hope that this dish will make it to your dinner table soon. It is a classic Cajun dish with a little twist. The bad thing is usually in our house there is no leftovers.