Home » Countries » American » New Orleans styled Chicken Jambalaya – Cơm gà kiểu New Orleans

New Orleans styled Chicken Jambalaya – Cơm gà kiểu New Orleans


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My friends told me, or maybe most of people I had a chance to talk about New Orleans of Louisiana, that city is an ideal heaven for drugs and guns, illegally. For me, I don’t care much about the evil face of that city but really am into its uniquely delicious food. It’s hard to name all of the famous dishes in New Orleans. The food here is a medley of French and Spanish style, thus easily to understand why their food is hot ( like Spanish favor ) and perfectly cooked ( as we can find in French cuisine ). My suggestion for those of you guys who are deliberating in chosing which place is the best for food in America, New Orleans is the one you can’t miss it. As long as you’re still the tourist, it’s safe for you in that city.

If you don’t have time or chance to visit New Orleans, it’s okay. For New Orleans styled food craving, this recipe is a good try. Jambalaya is rice cooked with a variety of vegetable and some chosen meat or seafood. Certainly, a kick of hot would be added to enhance the flavor of Jambalaya. You can reduce the amount of pepper if you’re not a big fan of hot (yes, it’s pepper, not chili, that makes you feel hot in Jambalaya). My recipe originates from the recipes in the cook book of Chef Paul Prudhomme  “Louisiana Kitchen”.

Ingredients ( for 8 servings)

Seasoning

– 3 bay leaves (lá thơm)

– 1 tsp red pepper (ớt bột)

– 1.5 tsp salt

– 0.5 tsp white pepper

– 1 tsp dried thyme leaves

– 0.5 tsp black pepper

– 1/4 tsp chopped sage (một loại lá thơm ướp thịt)

Vegetable

– 2 yellow onion, chopped

– 3 stalks of celery, chopped

– 1 green bell peppers, chopped

– 1 tbsp garlic, minced

– 1/2 cup tomato sauce (you can blend seedless tomatoes to have tomato sauce)

– 2 tomatoes, chopped

Meat and stock

– 2 1/2 cups chicken stock, if you don’t have any stock on hand, use water

– 1 1/2 cups rice, without soaking

– 3/4 pound (700g) chicken breast, cubed

– 1/2 pound (225 g) smoked sausage, cubed

– 2 tbsp unsalted butter

Direction

– Heat the butter until it’s hot  then add the sausage and cook until it’s brown for 5 minutes. Add the chicken and cook until the chicken is brown.

– Add all the seasoning mix and 1/2 of the vegetable. Cook for 5-10 minutes until the vegetable is soft. Stir in the tomato sauce and cook for 1 minute.

– Add the remaining vegetable, mix well and remove from heat.

– In a baking pan, stir the sausage mixture with rice. Add all the stock and bake uncoverd in 350 F (175 C) for 1 hour.

– Serve when the Jambalay is still warm.

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