Cajun jambalaya Chef Avtar Singh rana Classic recipe

Jambalaya is a traditionally dish of native American and good resources of so many different countries, its succulent , sweet and spicy flavors enticed the appetite and good source of nutrition and proteins.

Jambalaya is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. 
 

Ingredients for making the Jambalaya

1 tablespoon olive oil

1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
2 cups uncooked jasmine rice
3 cups unsalted chicken stock
1 (14.5 ounce) can diced tomatoes, drained
1 ½ teaspoons kosher salt
½ teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
½ cup thinly sliced scallions, plus more for garnish
2 tablespoons fresh lemon juice

Method of making the Jambalaya

1. Heat oil in a large heavy bottomed pan  over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.

2. Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes later. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

3. Served hot garnished with fresh green spring onions, yum yum yummy..