Jambalaya with chicken, sausage and shrimp - Le Coup de Grâce
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    • Jambalaya with chicken, sausage and shrimp

    Preparation :45 min Cooking :40 min
    Difficulty :easy
    Servings :6 to 8

    The jambalaya is a dish from Louisiana with Spanish, French and African inspirations. It usually contains smoked andouille sausages, but since they are not easily found, I added Italian sausages. With shrimps, chicken and a ton of vegetables, the whole family will enjoy it !!!

    Ingredients

    • 1 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 2 celery stalks, sliced
    • Olive oil
    • 1 green bell pepper, diced
    • 1 red bell pepper, diced
    • 300 g chicken breasts, diced
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 3 semi-frozen Italian sausages, sliced
    • 1 1/2 cups chicken broth
    • 1/2 cup light Pilsner beer
    • 796 ml diced tomatoes with Italian spices
    • 1 1/4 cups long grain white rice
    • 1 teaspoon dried thyme
    • 1 teaspoon onion powder
    • 250 g frozen okra, sliced
    • 340 g shrimp sizes 31-40 peeled without the tail
    • Fresh parsley, to serve
    • Salt and pepper from the mill

    Preparation

    • In a large Dutch oven dish heated over medium heat, add the onion, garlic and celery then drizzle a good drizzle of olive oil. Cook for 5 minutes while stirring.
    • Add the bell peppers and cook for 2 to 3 minutes, stirring. Season with salt and pepper.
    • Increase over medium-high heat, add chicken and cook for 4 to 5 minutes.
    • Add the sausages, smoked paprika and oregano and cook for 2 minutes, stirring.
    • With the exception of the shrimp, add the rest of the ingredients and mix. Bring to a boil, reduce to low heat and cover. Simmer for about 20 minutes or until the water is absorbed and the rice is cooked. Season with salt and pepper to taste.
    • Remove the lid, add the shrimps and mix. Cook for 3 to 4 minutes, stirring or until the shrimps are cooked.
    • Remove from heat, cover and let stand for 5 minutes. Serve with fresh parsley!
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    Our wine stewards suggest

    +- 15$ SPIER SHIRAZ 2015

    A nice and easy weekly wine that will pair well with this amazing jambalaya because of its spicy and smoky notes. The mouth is round and smooth, with a nice character as a finale, that will charm the most demanding wine amateurs... especially at this price !

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    Jambalaya with chicken, sausage and shrimp

    • Preparation : 45 min
    • Cooking : 40 min
    • Servings : 6 to 8

    Ingredients

    • 1 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 2 celery stalks, sliced
    • Olive oil
    • 1 green bell pepper, diced
    • 1 red bell pepper, diced
    • 300 g chicken breasts, diced
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 3 semi-frozen Italian sausages, sliced
    • 1 1/2 cups chicken broth
    • 1/2 cup light Pilsner beer
    • 796 ml diced tomatoes with Italian spices
    • 1 1/4 cups long grain white rice
    • 1 teaspoon dried thyme
    • 1 teaspoon onion powder
    • 250 g frozen okra, sliced
    • 340 g shrimp sizes 31-40 peeled without the tail
    • Fresh parsley, to serve
    • Salt and pepper from the mill

    Preparation

    • In a large Dutch oven dish heated over medium heat, add the onion, garlic and celery then drizzle a good drizzle of olive oil. Cook for 5 minutes while stirring.
    • Add the bell peppers and cook for 2 to 3 minutes, stirring. Season with salt and pepper.
    • Increase over medium-high heat, add chicken and cook for 4 to 5 minutes.
    • Add the sausages, smoked paprika and oregano and cook for 2 minutes, stirring.
    • With the exception of the shrimp, add the rest of the ingredients and mix. Bring to a boil, reduce to low heat and cover. Simmer for about 20 minutes or until the water is absorbed and the rice is cooked. Season with salt and pepper to taste.
    • Remove the lid, add the shrimps and mix. Cook for 3 to 4 minutes, stirring or until the shrimps are cooked.
    • Remove from heat, cover and let stand for 5 minutes. Serve with fresh parsley!

    Innkeeper, drinks!

    +- 15$ SPIER SHIRAZ 2015

    A nice and easy weekly wine that will pair well with this amazing jambalaya because of its spicy and smoky notes. The mouth is round and smooth, with a nice character as a finale, that will charm the most demanding wine amateurs... especially at this price !

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