Chicken, sausage, shrimp and veggies nestle in black rice is an easy one pot meal. Perfect for busy weeknight dinners.
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There are two types of jambalaya. This one is a red one, Creole style, which uses tomatoes. The other type is a brown jambalaya, Cajun style, without the tomatoes. The Louisiana origins of this dish can be traced to attempts by Spanish settlers to make paella. They didn't have saffron there, so they substituted tomatoes. Gradually, regional spices and flavors were incorporated into the new world version of this delicious rice dish that we know today.
Jambalaya is traditionally made with the long-grain rice, but I decided to try making it with black rice. Black rice, also known as purple rice or forbidden rice, especially high in nutrients, like fiber and antioxidants, compared to other types of rice.
Black Rice Jambalaya
Yields approximately 8 servings
Ingredients:
2 Tablespoons Olive Oil
1 chicken breast
1 pound sausages of your choice, sliced into wedges
1 pound (500 g) raw shrimp/prawns tails off, peeled and deveined*
3 ribs celery, diced small
1 small red bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
4 cloves garlic, minced
1 can crushed tomatoes
2 cloves garlic minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano (or 1 Tablespoon fresh, chopped)
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley, plus more for garnish
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup black rice
2 cups shrimp stock* (you can also use beef or chicken stock)
*Take shrimp heads/tails and place in pan with 2 1/2 cups of water, bring to a boil. Turn off heat and let sit for 30-60 minutes to use for shrimp stock.
Yields approximately 8 servings
Ingredients:
2 Tablespoons Olive Oil
1 chicken breast
1 pound sausages of your choice, sliced into wedges
1 pound (500 g) raw shrimp/prawns tails off, peeled and deveined*
3 ribs celery, diced small
1 small red bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
4 cloves garlic, minced
1 can crushed tomatoes
2 cloves garlic minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano (or 1 Tablespoon fresh, chopped)
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley, plus more for garnish
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup black rice
2 cups shrimp stock* (you can also use beef or chicken stock)
*Take shrimp heads/tails and place in pan with 2 1/2 cups of water, bring to a boil. Turn off heat and let sit for 30-60 minutes to use for shrimp stock.
Directions:
Place a Dutch Oven over medium heat. Add the olive oil and heat.
Add the sausage and cook until it sizzles and curls. Next, add celery, peppers and onions and cook until golden brown.
Add the chicken, stir and cook for another 10 minutes.
Then add the shrimp stock and bring to a simmer.
Add the fresh herbs and salt, black pepper, garlic and cayenne pepper.
Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Add shrimp about 5 minutes before finished.
Top with fresh chopped parsley.
Place a Dutch Oven over medium heat. Add the olive oil and heat.
Add the sausage and cook until it sizzles and curls. Next, add celery, peppers and onions and cook until golden brown.
Add the chicken, stir and cook for another 10 minutes.
Then add the shrimp stock and bring to a simmer.
Add the fresh herbs and salt, black pepper, garlic and cayenne pepper.
Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Add shrimp about 5 minutes before finished.
Top with fresh chopped parsley.
This is a hearty meal, so I would suggest serving by itself or with salad or fruit.
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