Sausage Jambalaya

The traditional dishes of any country tend to come from the villages and the poorest people, when all the leftover pieces of meat that were available were thrown into a pot, along with something easy and cheap to get, such as rice or rice. vegetables. This is how dishes such as paella, stew, fabada or sausage jambalaya were born.

The jambalaya was born in southern Louisiana in 1700 to black slave families. This dish consisted of cooking all the food that was put together in a single pot. Many times the only pot available. Today there are many variations of jambalaya. One of them is the one we show you here today, the sausage jambalaya.

Option 1: Cajun Chicken and Sausage Jambalaya

Ingredients for 6 people)

• 1 large onion.
• 1 medium green bell pepper.
• 2 sprigs of celery.
• 2 jalapeno peppers without seeds (optional).
• 2 teaspoons of olive oil.
• 350 g of fat sausages.
• 2 cloves of garlic

• 800 g of tomato.
• 4 cups of water.
• 1 tablespoon of tomato paste.
• ¾ tablespoons cajun dressing.
• 230 g of cooked prawns without the tail.
• 2 cups of rice.

Process

• Chop the onion, green pepper, celery and garlic cloves well. Cut the jalapeños and tomatoes into cubes. Reserve.
• In a large saucepan, sauté the onion, bell peppers, celery and jalapeños in a drizzle of oil until crisp and tender.
• Add the sausage, garlic and sauté for 1 to 2 more minutes.
• Add the rice and stir until it begins to turn golden.
• Add tomatoes, water, tomato paste, Cajun dressing and bring to a boil.
• When it comes to a boil, lower the heat, cover the saucepan and simmer for 15 minutes.

• Once the rice is done, add the prawns and heat.

Option 2: Rice and Sausage Jambalaya

Ingredients

• 2 cups of uncooked rice.
• 1.5 kg of andouille sausage (or another type of spicy sausage).
• 3 large, chopped yellow onions.
• ½ tablespoon of black pepper.
• ½ cup of chopped celery.
• 1 teaspoon salt.
• 1 teaspoon of Louisiana hot sauce (Tabasco).
• 2 butter spoons.
• 3 cups of water
• ½ cup green bell pepper, chopped.
• 5 large garlic cloves, minced.
• 1 cup of chopped green onions.
• 3 cups of chicken broth.
• 1 teaspoon cayenne pepper.

Process

• Cut the sausages into pieces about 0.5 cm wide. In a saucepan, cook the sausages until done.

• Remove the sausages from the saucepan and in the same fat, sauté the yellow onions until transparent.
• Add the butter, water, chicken broth, salt, minced garlic, green onions, green bell pepper, celery, both types of pepper, and Louisiana sauce and heat.
• Add the sausages and bring everything to a boil. Once it boils, add the rice and cook for about 15 minutes without stirring.
• After 15 minutes, stir the rice to mix the contents. Cover the saucepan and boil for another 15 minutes.
• When ready, remove from heat and let rest for about 10 minutes. To serve.

Option 3: Sausage Jambalaya

Ingredients

• 3 oil tablespoons.
• 600 g of clean pork tenderloin.
• 1 onion.
• 2 logs of celery.
• 100 g of chorizo.
• 50 g of sausages.
• 2.5 dl of chicken broth.
• 100 g of long rice.
• 2 teaspoons of grated ginger.
• Salt.
• Ground black pepper
• ½ teaspoon of turmeric.

• ½ teaspoon of paprika.
• 1 dash of lemon.
• 100 g of peeled prawns.

Process

• Cut the pork tenderloin and the sausages into 1 cm cubes. Finely chop the onion and celery trunks and cut the chorizo ​​into slices.
• In a pan with a tablespoon of oil, brown the pork tenderloin. Remove from the pan, add another tablespoon of oil and sauté the onion and celery. Remove and reserve.
• In the same frying pan, with more oil if necessary, fry the chorizo ​​and sausages until golden brown. Reserve.
• Pour half the broth into the skillet, scraping the bottom with a wooden spoon to mix everything together. Add the remaining broth and heat to a boil.
• Put the last tablespoon of oil in the pan, add the rice and fry it, stirring until lightly browned.

• Add the broth, pork tenderloin, onion, celery, chorizo ​​and sausage and bring to a boil.
• When it boils, season with salt and pepper and add the ginger, turmeric, paprika and lemon juice. Stir.
• Cover the container and cook it all for 15 minutes. Add the prawns and cook for 5 more minutes, until all the water evaporates.

Do you dare to prepare this sausage jambalaya? Make each of the recipes to enjoy all its flavor. Which one will become your favorite?