How to Cook Yummy Jambalaya with a twist

Jambalaya with a twist. Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl. Remove the oysters from the pan and refrigerate until needed.

This recipe is made with Jones Golden Brown® Mild Links. In a Dutch Oven (or large oven safe pan), saute onion, green & red pepper and garlic in oil until tender. Add sausage, tomatoes, beans, and water and bring to a boil. You can have Jambalaya with a twist using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Jambalaya with a twist

1. You need 8 of boneless skinless chicken thighs.
2. It's 1 lb of medium raw shrimp (31-40 lb), thawed.
3. It's 1 lb of smoked beef sausage.
4. Prepare 1 of lg yellow onion, diced.
5. Prepare 3 stalks of celery, diced.
6. It's 1 of lg green bell pepper, diced.
7. Prepare 6 cloves of garlic, finely minced.
8. Prepare 2 cans (15 oz) of ea) fire roasted tomatoes.
9. You need 1 qt of chicken stock.
10. You need 2 tbsp of vegetable oil.
11. Prepare 2-3 tsp of cayenne pepper.
12. You need 2 tsp of dried thyme.
13. You need 2 tsp of dried oregano.
14. You need 2 tsp of smoked paprika.
15. It's 1 tsp of tumeric.
16. It's of Kosher salt.
17. Prepare of Black pepper.
18. It's 3 cups of uncooked rice.
19. It's 6 cups of water or chicken broth.

Stir in the Cajun seasoning and the rice. Cover the pan and put into the oven. Bake for aproximately one hour or until rice is tender. Stir in rice to coat in the oil or butter.

Jambalaya with a twist instructions

1. Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage..
2. Slice sausage into 1/2" slices. Set aside..
3. Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside..
4. Prep and dice onion, celery, green pepper and garlic. Set aside..
5. Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan..
6. Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low..
7. Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!.

Add water or stock, stir rice and bring back up to boil. My family loves Jambalaya and they love red beans and rice too. With this Instant Pot™ recipe, I decided to take a chance and add red beans to the Jambalaya. This was an experiment that worked! I present to you a spicy Jambalaya with chorizo sausage, Spanish rice, and a bit of zest to this classic cultural dish, sure to make your dinner a happy and memorable.