Canadian
Jambalaya à la Ieesha
Named after a great friend, this spicy jambalaya pasta is the perfect meal for those craving some heat. Throw everything in a pot & dinner is done in twenty minutes. Cajun-style chicken, sausage and pasta in a pot that does not believe in timid flavour.
What It Is
Named after a great friend, this spicy jambalaya pasta is the perfect meal for those craving some heat. Throw everything in a pot & dinner is done in twenty minutes. Cajun-style chicken, sausage and pasta in a pot that does not believe in timid flavour.
Origin
The Dinner by the Minute source lists the origin as: U.S.A. (New Orleans), Canada (Edmonton).
Fun Fact
Jambalaya splits into two rival camps: Creole versions use tomato, Cajun versions don't, and Louisiana has been quietly arguing about it for generations. This recipe isn't picking a side out loud, but the ingredient list will tell you everything.
Ingredients
- 2 tbsp hot chili oil
- 1½ lb chicken, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 lb andouille sausage
- 4 cups chicken broth
- 1½ cups tomato sauce
- 1 can Rotel-style diced tomatoes and chilies
- 1 tbsp Cajun seasoning
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp onion powder
- ½ tsp sea salt and pepper
- 1 lb pasta noodles
- 1 lb shrimp, optional
Steps
- In a large stockpot or large, deep-walled skillet heat oil over medium heat. Add chicken and cook until white (don't completely cook). Once chicken is almost cooked, add in sliced andouille sausage, and saute for 1 minute then add remaining ingredients (except for shrimp and cilantro at moment).
- Bring to a low boil, stirring often. Once boiling, reduce heat and simmer* for about 20 - 25 minutes or until noodles become soft, stirring often. Add more chicken broth if necessary to thin out.
- *If adding shrimp, add about 15 minutes into the simmering process. Jambalaya Creole! Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron. The recipe cooking times are geared towards long-grain brown rice, which takes longer to cook than white rice. 121
- Garnish with cilantro, lime, basil and or any of your favourite herbs before serving.
Notes
Original cookbook note: If you really, and we mean really like the "heat" in your cooking, by all means add in scotch peppers, Carolina Reaper peppers and or sauce, cayenne pepper, or any kind of your favourite hot sauce. Add in a little at a time until it gives you the desired kick. For a cheesier option, add in 1 cup of shredded cheese and bake for 5 minutes. For a Gluten-free alternative use GF pasta or leave out the pasta and add in more shrimp or even crayfish! Grammar, spelling and punctuation were cleaned for Spoon & Scribble. Source claims that were not needed for the recipe itself were not silently promoted into new facts.
Substitutions
From the cookbook: If you really, and we mean really like the "heat" in your cooking, by all means add in scotch peppers, Carolina Reaper peppers and or sauce, cayenne pepper, or any kind of your favourite hot sauce. Add in a little at a time until it gives you the desired kick. For a cheesier option, add in 1 cup of shredded cheese and bake for 5 minutes. For a Gluten-free alternative use GF pasta or leave out the pasta and add in more shrimp or even crayfish!
Storage
Refrigerate in a covered container for up to 3 days. This one freezes well for up to 2 months, and the flavour genuinely holds up.
Freezing
Not stated in the cookbook. Most cooked bases can be frozen in airtight meal-sized portions, but dairy sauces, potatoes and fresh garnishes may change texture after thawing.