This Jambalaya recipe is 100 years old; it was my grandma from New Orleans who taught me!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

shrimp

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a plant-based protein, while beans are economical.

In a small bowl, add 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 2 teaspoons of salt, 1 teaspoon of sweet paprika, and 1 teaspoon of red chili powder; mix well and set aside.

In a food processor, add 4 tomatoes cut into wedges and 1 Aji chili pepper; process until combined and set aside.

Sprinkle half of the dry seasoning over 2 diced chicken breasts and mix until combined.

Add the other half of the seasoning to 300 grams of cleaned shrimp and mix until incorporated; set aside.

In a large skillet over medium-low heat, add a drizzle of olive oil and the seasoned chicken; fry until golden brown.

Add 4 hot dog sausages chopped into thin round slices to the same skillet and fry until golden brown.

Remove the sausages and add all the shrimp; fry until golden brown and set aside.

In a large saucepan over medium-low heat, add a drizzle of olive oil, 1 chopped red onion, and 3 minced garlic cloves; stir-fry until slightly golden brown.

Add 3 very full tablespoons of tomato paste to the saucepan and keep stirring.

Add all the processed tomatoes, 1 pinch of dried rosemary, and a 10 gram sachet of chicken powder; stir until incorporated.

Add 3.5 cups of white rice and 1 liter of vegetable broth to the saucepan, along with 1 teaspoon of salt and 1 pinch of black pepper; stir all ingredients again.

Cover the saucepan and let it cook for 20 minutes over low heat.

After 20 minutes, turn off the heat and add all the shrimp, chicken, sausages, and chives to taste; stir until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens