Jamba-WHO?! What is Jambalaya?
Jambalaya is a rice based dish, containing a mixture of meat and vegetables, with origins from West African, French, and Spanish cuisine. The West Africans had jolly rice. The Spaniards had paella. With the French influence There are so many ways that you can make jambalaya your own and suitable for your own tastebuds. Traditionally, jambalaya consists of smoked sausage (or other smoked meats such as Tasso or andouille sausage), seafood (shrimp or crawfish), chicken, or pork. It can contain all of the meats or just the ones you have on hand. With this being a southern Louisiana dish, it is common for it to contain the “Holy Trinity” (onion, celery, and green bell pepper). While this dish is an easy and simple family meal it is a true labor of love.
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Amount per serving
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Gather the ingredients below and follow the steps in the recipe below. Jambalaya is simply made by browning the ingredients and allowing them to simmer in a broth to perfection. Our hope is that you enjoy and begin incorporating all these new delicious recipes to your weeknight meals.
1. In Ms. Mickey's Air Fryer fry sausage for 10 minutes to allow the sausage to charr.
2. In a medium dutch skillet stir fry onion, celery, and bell pepper (holy trinity) until vegetables are tender.
3. Next, add garlic and cook for an additional minute.
4. Stir in diced tomatoes, tomato sauce, chicken broth, super creole seasoning, extreme fiery blend, thyme, oregano, paprika, bay leaf, Ms Mickey’s Hot Sauce, and charred sausages.
5. Bring to a boil, reduce heat to low and simmer for 2 minutes.
6. Stir in "uncooked" rice and green onion and continue cooking for an additional 20 minutes, or until rice is tender.
7. Remove from heat and stir in chopped parsley and shrimp.
8. Let jambalaya sit for 5-10 minutes to allow shrimp to cook thoroughly.
9. Serve hot with a side of French bread.
Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.
Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.
In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.
Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.
Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).
To make rum sauce: In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!