Recipe: Appetizing 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. Stir in rice to coat in the oil or butter. Add water or stock, stir rice and bring back up to 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 of boneless skinless chicken thighs.
2. Prepare of medium raw shrimp (31-40 lb), thawed.
3. Prepare of smoked beef sausage.
4. Prepare of lg yellow onion, diced.
5. Prepare of celery, diced.
6. It's of lg green bell pepper, diced.
7. Prepare of garlic, finely minced.
8. It's of ea) fire roasted tomatoes.
9. It's of chicken stock.
10. It's of vegetable oil.
11. Prepare of cayenne pepper.
12. Prepare of dried thyme.
13. You need of dried oregano.
14. Prepare of smoked paprika.
15. Prepare of tumeric.
16. Prepare of Kosher salt.
17. You need of Black pepper.
18. It's of uncooked rice.
19. You need of water or chicken broth.

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. Stir in the Cajun seasoning and the rice. Cover the pan and put into the oven.

Jambalaya with a twist step by step

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!.

Bake for aproximately one hour or until rice is tender. Jambalaya originated in Louisiana, USA, and brings together a wide range of influences including French, Spanish, West African, Amerindian and Haitian. In this unique twist on the classic one-pot dish, PlantBased Mag have incorporated some Jamaican flavour: breadfruit, jerk spices and kidney beans for a Caribbean twist! 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.