Appreciate the kinds of Louisiana with this one-skillet Jambalaya! Entirely prepared rice sets with hotdog, chicken, and the Cajun Holy Trinity.
I don’t know what it is about stormy or chilly climate, however it kinda makes me need to eat hot food. Hot food that I can have cornbread with. Two specific dinners strike a chord for me – Chili … . or then again Jambalaya. MmmmMmmm. This time, Jambalaya won! Clearly. ? It should be on your menu soon, as well!
WHY IS MY JAMBALAYA RICE CRUNCHY?
Not utilizing enough fluid causes crunchy rice – or cooking it over excessively high of warmth. Make sure to utilize the right proportion of rice to fluid as expressed in the formula. Likewise, make certain to heat the fluid just to the point of boiling, cover the skillet, at that point decrease the warmth to low.
WHY IS MY JAMBALAYA RICE MUSHY?
An excessive amount of blending can cause soft rice as it delivers the starch. Try not to be enticed to mix excessively. Likewise, overcooking rice can prompt soft rice. You need the water to be generally retained, at that point eliminate it from the warmth and let it steam to make the consummately sauced rice.
Would jambalaya be able to BE MADE AHEAD?
I immovably accept that this is one of those dishes that is best made when you will eat it. Certainly, you could make it ahead in the event that you *really* need to … yet you hazard eating dried out or soft rice. I’m actually not a fan. My children wouldn’t fret eating the extras, yet I think Jambalaya is best when it’s originally made. I don’t figure I would attempt a major clump and afterward saving it for some other time. Really, this formula is so natural, set aside the effort to appreciate it at its freshest and best.
To Make this Recipe You’Il Need the following ingredients:
- 2 tbsp. vegetable oil
- 1 lb. smoked sausage, chopped
- 1 lb. boneless, skinless chicken breasts, cut into 1-in. cubes
- 1 tbsp. Cajun seasoning
- 1 medium onion, chopped
- 1 small green bell pepper, seeded and chopped
- 2-3 stalks of celery, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz.) petite-diced tomatoes
- 2 tsp. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. pepper
- 1/2 tsp. Tabasco sauce
- 1-1/4 cups uncooked long-grain white rice
- 2-1/2 cups chicken broth
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