Jambalaya with smoked sausages and spicy tomato sauce
8 servings
45 minutes
Jambalaya with smoked sausages and spicy tomato sauce is a vibrant and flavorful dish born at the intersection of Creole and Cajun cuisine in Louisiana. It harmoniously combines meat, rice, and aromatic spices, creating a rich and deeply expressive taste. The smoked sausage adds a rich spiciness to the dish, while the spicy tomato sauce adds a zesty kick, making it particularly appetizing. Jambalaya symbolizes cozy family dinners and lively celebrations, highlighting the spirit of the southern states of the USA. It can be served as a standalone dish, complemented with fresh herbs and pieces of crusty bread that perfectly match its spiciness.
1
Peel and chop the onion and garlic. Remove the stem and seeds from the pepper, and cut the flesh into small pieces. Slice the celery into small pieces.
- Onion: 1 head
- Garlic: 4 cloves
- Green pepper: 1 piece
- Celery stalk: 1 piece
2
Wash the beef, dry it, and cut it into small pieces. Cut the sausages into cubes of the same size. In a large skillet, heat vegetable oil, fry the meat for 5-7 minutes, add the sausages, and cook for another 5 minutes.
- Beef tenderloin: 500 g
- Smoked sausage: 250 g
- Vegetable oil: 2 tablespoons
3
Place onion, garlic, pepper, and celery in the pan. Season with cayenne pepper, black pepper, and salt, mix, and cook on low heat for about 5-7 minutes.
- Onion: 1 head
- Garlic: 4 cloves
- Green pepper: 1 piece
- Celery stalk: 1 piece
- Cayenne pepper: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Rinse the rice with cold water, dry it, add to the pan, stir, and cook for 2 minutes.
- Long grain rice: 2 glasss
5
Pour in the chicken broth. Add a bay leaf. Bring to a boil, reduce heat, and cook covered for 20 minutes. Add a spoonful of spicy tomato sauce to the finished dish, mix, and serve.
- Chicken broth: 4 glasss
- Bay leaf: 3 pieces
- Spicy tomato sauce: 1 teaspoon