Spicy Jambalaya Magic: Chicken, Chorizo & Shrimp Fiesta
Prepare to embark on a culinary journey to the American South! In this episode, we bring you the ultimate comfort food - Jambalaya like you've never seen before. Watch as we skillfully combine tender chicken, savory chorizo, and succulent shrimp into a single pot of flavorful perfection. Our Cajun and Creole-inspired twist on this classic dish will tantalize your taste buds and leave you craving for more. Join us as we uncover the secrets to creating this mouthwatering masterpiece that's sure to become a family favorite. Don't miss out on this delicious collision of cultures in every bite. Get ready to spice up your kitchen and satisfy your soul with our Chicken, Chorizo, and Shrimp Jambalaya!
Ingredients
- 2 Chicken breasts diced
- 800 g Shrimp medium size tends to have the best flavour
- 600-800 g Sausage, Andouille or Chorizo sliced
- 1.3 L Chicken broth
- Olive oil for frying
- 4 Green bellpeppers
- 4 ribs Celery
- 2 Onions diced fine
- 2 cloves of garlic
- 1 tbsp red chili flakes
- ½ kg Basmati rice rinsed 2-3 times
- 2 cans Crushed tomatoes 400g each
- 2 Bay leaves
Spice mix
- equal parts of Paprika, Granulated Garlic, Sea salt, Dry thyme, Black pepper, Cayenne, Granulated onion, Dry oregano 2 tbsp for the chicken & 2 tbsp for the pot
Instructions
- first we get started with our shrimp to get them cleaned
- peel off on the outsides and to devein it we use a toothpick in the middle of the shrimp under the rain and we pull it out carefully
- add 1.3 L of chicken broth coming up to a boil
- add a handful of our shrimp heads to this to enhance the flavour
- prep your meat by cutting it into bite-sized pieces
- fry the meat in a bit of olive oil
- cut the chicken into bite-sized pieces
- cut the sausages into bite-sized pieces not too small because they will also shrink up a bit when we cook them
- scoop the sausages out and keep the liquid because that is what's going to make our sauce and our chicken extra good
- put these aside and season the chicken with paprika, granulated garlic, sea salt, thyme, black pepper, cayenne pepper, granulated onion and oregano
- add 2 tbsp of the creole spice mixture
- mix all in
- once it's covered set it aside and let it rest for 10 minutes while we prepare the vegetables
- chop the celery into small pieces
- chop the peppers into small pieces
- chop the onion into small pieces
- fry the chicken until the internal temperature reaches 70℃ - 158℉
- add the veggies to deglaze the pan if it doesn't lift off just by the liquid from the veggies you can add a little bit of wine
- add 2 cloves of minced garlic and stir that around so we get fragrant
- add 1 tbsp of red chili flakes just to give a
- add 2 tbsp of the seasoning we made before
- next up is half a kilo of basmati rice that we have rinsed a couple of times to get some of the starch off
- mix that in dry and toast it a little bit
- add 2 cans of crushed tomatoes
- add the chicken broth
- add 2 bay leaves
- bring it up to a simmer
- cook it 8 - 9 minutes until the rice starts to become Al Dente
- add back all the meats, start with the shrimps and make sure they are submerged in the sauce
- add the chicken don't forget
- turn the heat down to very low, cover it up and let it cook for 5 minutes
- ready to serve