Jambalaya with a twist. So a fast upload sans the subs as my translator is having some medical work done, hopefully with Roman doing the translations this will be fine for my fans. When I first got married, I couldn't cook, but I did charm my husband with this dish. This was one of the first dishes that I made, that I didn't ruin.

It is also a close cousin to the saffron colored paella found in Spanish culture. My twist on this classic recipe is to add tomatoes and Orzo Pasta to chicken stock. The BEST Jambalaya Recipe -- made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. You can Cook Jambalaya with a twist using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Jambalaya with a twist

It's 8 of boneless skinless chicken thighs.
What You needis 1 lb of medium raw shrimp (31-40 lb), thawed.
What You needis 1 lb of smoked beef sausage.
Lets Go Prepare 1 of lg yellow onion, diced.
It's 3 stalks of celery, diced.
What You needis 1 of lg green bell pepper, diced.
What You needis 6 cloves of garlic, finely minced.
It's 2 cans (15 oz) of ea) fire roasted tomatoes.
It's 1 qt of chicken stock.
What You needis 2 tbsp of vegetable oil.
What You needis 2-3 tsp of cayenne pepper.
It's 2 tsp of dried thyme.
What You needis 2 tsp of dried oregano.
It's 2 tsp of smoked paprika.
It's 1 tsp of tumeric.
Lets Go Prepare of Kosher salt.
Lets Go Prepare of Black pepper.
It's 3 cups of uncooked rice.
What You needis 6 cups of water or chicken broth.

This Cajun jambalaya is the perfect easy dinner recipe, and also makes for great leftovers. Classic spicy rice is joined by peppers, onions and sausage, and a tropical twist of pineapple and mango, for a Hawaiian Jambalaya. Why are we rolling with the good times? It's the season of Carnival in New Orleans, which has been in full swing with parades and revelry during the past.

Jambalaya with a twist step by step

Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage..
Slice sausage into 1/2" slices. Set aside..
Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside..
Prep and dice onion, celery, green pepper and garlic. Set aside..
Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan..
Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low..
Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!.

This jambalaya recipe from Delish.com practically overflows with the flavors of Louisiana. Jambalaya is a wildly popular dish that originated in New Orleans and was inspired by flavors around the world—Spanish, West African, and French to name a few. Disclosure: I partnered with Land O'Lakes for this Jambalaya Pasta recipe post, but all opinions expressed here are my own. I am grateful for Jambalaya is truly the quintessential Southern one-pot recipe; the aromatic Cajun and Creole spices combined with andouille drippings, fresh vegetables. Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a popular dish of West African, French (especially Provençal cuisine), and Spanish influence.