Louisiana-Style Jambalaya
This Mardi Gras-ready jambalaya is one of many personal family recipes Laila Ali shares in her new cookbook. Her mother's side of the family is from Lake Charles, Louisiana.
This Mardi Gras-ready jambalaya is one of many personal family recipes Laila Ali shares in her new cookbook. Her mother's side of the family is from Lake Charles, Louisiana.
- 1 tsp garlic powder
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- cayenne pepper (optional)
- 3 cups cooked brown rice
- 2 celery stalks chopped
- â½ tsp freshly ground black pepper
- 1 lb large shrimp peeled and deveined
- 2 medium shallots chopped
- 1 lb skinless boneless chicken thighs, cut into 1-inch
- 2 tsp sea salt divided
- â¾ tsp smoked paprika
- 2 tbsp extra-virgin olive oil, divided
- â½ cup low-sodium chicken broth or water plus more as needed
- â…“ cup canned tomato puree
- 8 oz smoked andouille sausage, cut crosswise into �
- â¼ cup chopped flat-leaf parsley plus more for garnish
- Carbohydrate 40.4166757212555 g
- Cholesterol 172.3651006 mg
- Fat 3.29008212051491 g
- Fiber 3.54331744698882 g
- Protein 27.3122418433728 g
- Saturated Fat 0.644216695095035 g
- Serving Size 1 1 -6 Serve (497g)
- Sodium 1060.21314133179 mg
- Sugar 36.8733582742667 g
- Trans Fat 0.668796642579474 g
- Calories 306 calories
Step-by-step
- Place chicken in a large bowl; season with ½ tsp salt, paprika and pepper. Let stand 30 minutes while prepping other ingredients.
- In a large, heavy saucepan or Dutch oven, heat 1 Tbsp oil over medium heat. Add chicken; cook, undisturbed, 5 minutes.
- Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to a bowl.
- Add remaining 1 Tbsp oil to pan. Add onion, shallots, celery and bell pepper. Cook 10 minutes or until tender and starting to brown, stirring occasionally.
- Stir in garlic powder and a pinch of cayenne, if desired. Cook 1 minute, scraping bottom of pan to prevent spices from sticking.
- Add broth. Increase heat and scrap up any browned bits stuck to bottom of pan.
- Add chicken and juices, tomato puree and 1 tsp salt. Bring to a simmer.
- Cover, reduce heat to low and cook 15 minutes, stirring once or twice.
- Add sausage, shrimp and remaining ½ tsp salt. Increase heat to medium-high.
- Bring to a simmer, reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done and sausage is warmed through.
- Slowly stir in rice. Add a little more broth if jambalaya looks dry (it should be saucy not soupy).
- Remove from heat, cover and let stand 10 minutes.
- Stir in parsley. Serve garnished with extra parsley.
A Taste of Louisiana: My Family's Jambalaya Recipe
The aroma of spices, the sizzle of shrimp, the comforting warmth of a hearty stew – this is what comes to mind when I think of my family’s jambalaya. It's more than just a recipe; it's a story, a taste of home, and a connection to my Louisiana roots. My grandmother, bless her soul, used to make this every Mardi Gras, filling our kitchen with the intoxicating scent of smoky sausage and sweet peppers. The recipe, passed down through generations, has become a cherished tradition, a culinary comfort that brings back floods of childhood memories. Each bite is a journey back to simpler times, filled with laughter, love, and the warmth of family gathered around the table.
This particular jambalaya recipe is slightly different than my grandmother's. Over the years, it's evolved, reflecting the tastes and preferences of my family. But the essence remains the same. It's a vibrant dish, a harmonious blend of savory and spicy, with tender chicken, succulent shrimp, and a satisfyingly smoky andouille sausage. The rice absorbs the rich flavors of the broth, creating a dish that's both comforting and exciting. The secret, I believe, lies in the careful balance of spices. A gentle hint of cayenne pepper adds just the right touch of heat, while the smoked paprika imparts a subtle smokiness that elevates the entire dish to a new level of deliciousness. It is the perfect dish to serve during a family gathering, or a casual lunch with friends, or even a special occasion.
The process of making this jambalaya is a meditative one for me. The chopping of vegetables, the careful seasoning of the chicken, the slow simmering of the ingredients – it's a ritual that allows me to connect with my heritage and to honor the generations of women who came before me. And the end result? A dish that is not only delicious but also deeply meaningful. It’s a taste of home, a connection to my family, and a reminder of the simple joys of life.
Beyond the deliciousness and the nostalgia, this jambalaya represents something more. It's a symbol of resilience, adaptability, and the enduring power of family traditions. It's a dish that has traveled with my family, adapting to different tastes and circumstances, while maintaining its core identity. It's a recipe that I hope to pass on to my own children, ensuring that the tastes and memories of my Louisiana heritage are cherished for generations to come. The recipe is more than just a collection of ingredients and instructions; it's a story, a legacy, and a testament to the enduring power of family and food.
Making this jambalaya isn't just about cooking; it's about creating memories, sharing traditions, and connecting with the past. It’s a labor of love that yields a dish far more rewarding than any takeout could ever offer. So gather your ingredients, put on some music, and get ready to embark on a culinary adventure that will transport you to the heart of Louisiana. The taste of this jambalaya is more than just delicious food; it’s a slice of my family history, a reminder of the warmth of home, and a promise of good times shared around the table. Enjoy!
