Hattie’s Creole Jambalaya ๐ค๐
Introduction:
Why not indulge in the rich flavors of Hattie’s Creole Jambalaya for Sunday dinner this week? This classic dish, with its roots in Cajun and Creole cuisine, offers a delightful medley of spices and textures. Whether you’re looking for a comforting meal for a cozy night in or planning a gathering with friends and family, this recipe is sure to impress.
Cook Time: 25 minutes
Prep Time: 45 minutes
Total Time: 1 hour and 10 minutes
Description:
As with most Cajun or Creole spicy foods, serve this mouthwatering Jambalaya with a cold beer or a good wine, and don’t forget the crusty bread to soak up all the flavorful juices. Recipe courtesy of Justin Mason from Hattie’s Restaurant.
Recipe Category:
Stew
Keywords:
“One Dish Meal”, “Medium Grain Rice”, “Pork”, “Rice”, “Meat”, “Creole”, “Kid Friendly”, “Winter”, “Spicy”, “Weeknight”, “Beginner Cook”, “Stove Top”, “< 4 Hours", "Easy", "Inexpensive"
Ingredients:
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | – |
| Boneless chicken breasts | 4 |
| Shrimp | 20 |
| All-purpose flour | – |
| Andouille sausages | 5 |
| Garlic | 5 cloves |
| Green peppers | 2 |
| Celery | 2 stalks |
| Spanish onion | 1 |
| Oregano | 1 tsp |
| Parsley | 1 tsp |
| Paprika | 4 tsp |
| Chili powder | 2 tsp |
| Cayenne | 2 tsp |
| Plum tomatoes | 4 |
| Worcestershire sauce | 2 tbsp |
| Long-grain rice | 3 cups |
| Medium grain rice | 2 cups |
| Tomato juice | 10 oz |
| Crawfish | 4 |
| Scallion | 3 |
| Parsley | 2 tbsp |
Instructions:
-
Prepare Skillet: Coat a large, deep skillet with olive oil and heat it on high until the oil sizzles.
-
Dredge Chicken and Shrimp: Dredge the chicken and shrimp in flour and add them to the skillet along with the andouille sausage.
-
Lower Heat: Reduce the heat and remove the par-cooked shrimp from the skillet.
-
Sautรฉ Aromatics: Add the garlic, green peppers, celery, and onion to the skillet. Cook on low heat for about 4 minutes, stirring constantly until aromatic.
-
Add Seasonings: Incorporate oregano, parsley, paprika, chili powder, cayenne, and diced tomatoes. Pour in the Worcestershire sauce.
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Simmer Rice: Add the uncooked rice to the skillet and simmer for 2 to 3 minutes on low heat, allowing the flavors to meld.
-
Add Liquids: Pour in the stock and tomato juice. Simmer for an additional 5 minutes on medium heat, stirring occasionally to prevent sticking.
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Incorporate Seafood: Once the rice is fully cooked, add the shrimp and crawfish to the skillet. Simmer for an additional 2 minutes.
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Serve: Transfer the Jambalaya to deep bowls, garnish with freshly chopped scallions and parsley, and serve hot.
Nutritional Information (per serving):
- Calories: 626.6
- Fat: 11.2g
- Saturated Fat: 3.1g
- Cholesterol: 90.5mg
- Sodium: 490.5mg
- Carbohydrates: 98.5g
- Fiber: 8.3g
- Sugar: 12.4g
- Protein: 34.3g
Indulge in the irresistible flavors of Hattie’s Creole Jambalaya, a dish that’s both comforting and packed with a punch of Creole spice. Perfect for any occasion, from weeknight dinners to casual gatherings with loved ones. Enjoy the warmth and complexity of this classic Louisiana dish!
