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Jambalaya is a Cajun Dish of Rice, Prawns, Sausage (Any Meat) and vegetables. It is spiced with cajun spice. Though it looks very simple, the trick is to add the right ingredient at the right time because every ingredient has a different cooking time.
So let us see how this supreme dish is prepared
What You Need:
Cooked Rice - about 4 cups (Most preferably long grain rice)
1 big onion chopped
2 to 3 green chili chopped
Ginger Crushed - as per taste
Garlic Crushes- as per taste
2 tomatoes chopped
Chicken Sausage 4 to 5 chopped into small pieces
2 capsicum (1 green and 1 red to get a nicely coloured dish, I used only green though)
Some Prawns cleaned properly
salt to taste
Cajun Spice Mix
Spring Onion Chopped
red chili powder
Freshly Ground pepper (optional)
Steps To Make:
Heat Oil in a pan. Add onions and green chilies. Cook till it turns brown.
Add crushed and ginger and garlic.
Next add some chopped tomatoes.
Cover and cook till tomatoes turn pulpy.
Now add the prawns and mix well. Once Prawns are semi cooked, add the chicken sausages.
Note that chicken sausages are almost pre-cooked Hence, they dont need much cooking.
Now add the capsicum, you can add carrots as well. I didn't have any so I didn't put any.
Finally when chicken, prawns and vegetables are almost 80 % cooked, add the 75% cooked rice.
So how do you chicken is 80% cooked and rice is 75% cooked . I don't follow any science. Just my gut feeling which comes with a little practice. Rice which is almost cooked but still has that slight crunch -- I can use that safely. Chicken which is still has light pink can be safely called not cooked 100%.
Add Chopped spring onions, salt to taste, cajun spice mix (depends how much spicy you want it to be). Remember Cajun spice is a hot spice.
Cover and cook for 10 to 12 minutes. Our Prawn Jambalaya is ready. Is that not super easy. Well Every part of the world has a different one pot meal of their own like Biryani or Bisi Bele Bhat or Pulao is for India. Enjoy this rice dish which is predominantly influenced by Spanish and French