Spicy Jambalaya Style Rice
Spicy Jambalaya Style Rice

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spicy jambalaya style rice. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Spicy Jambalaya Style Rice is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Spicy Jambalaya Style Rice is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have spicy jambalaya style rice using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Jambalaya Style Rice:
  1. Take 2 celery stalks, sliced
  2. Get 3 garlic cloves, crushed
  3. Prepare 1 sweet potato, peeled and cut into small dice
  4. Prepare 1 large red chilli
  5. Prepare 2 bay leaves
  6. Prepare 400 mls vegetables stock
  7. Get 150 g brown rice
  8. Get 1 1/2 tbsp. paprika
  9. Get Fresh coriander
  10. Make ready 2 tbsp oil

This Louisiana inspired spicy Jambalay a made with Carolina® White Rice, chicken, sausage and veggies is easily tossed into the rice cooker for a tasty and quick meal. Pour over the stock, season with a pinch of salt and lots of black pepper. Directions Prepare rice mix according to package directions. Add chicken stock, crushed tomatoes, rice, and Old Bay.

Instructions to make Spicy Jambalaya Style Rice:
    1. Heat the oil gently in a large saucepan. Add the celery and sauté for 5 minutes.
  2. Add the crushed garlic, paprika and potatoes and continue to cook gently for another 10 minutes, without allowing the garlic to brown excessively.
  3. Pour the rice into the pan and stir well to coat the grains in spice.
  4. Pour the stock over the rice, add the bay leaves and whole chilli to the saucepan and then simmer with the lid on for 30 minutes. Every 10 minutes give the rice a good stir and scrape the bottom of the pan.
  5. The dish is ready when all of the liquid has been absorbed and the rice is cooked through. If the pan is dry but the rice is still underdone, keep on the heat but add a little bit more water to stop the base burning. Serve topped with fresh coriander leaves.

A soffritto-like trinity of onion, bell peppers and celery are also included, along with rice, chili's, seasonings and broth. Everything usually cooks together in the one pot until the rice is done. There are two kinds of Jambalaya: Creole and Cajun. This recipe is the tomato-based Creole version. Jambalaya is a savoury rice all-in-one Cajun dish that comes from Lousiana in the US.

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