Creole cuisine delight: Your guide to making classic jambalaya

One-pot meals have many benefits. I don't need to list them because you've probably prepared a pot of stroganoff, goulash, bigos, or leczo on many occasions. As you can see, we touch upon many different national cuisines in this context. However, I rarely write about Creole cuisine here, which I'm focusing on today.

Creole cuisine originates from Louisiana — one of the states in the southern USA. Creoles have origins linked to historical migrations from France and Spain. This is why dishes characteristic of this culinary segment are similar to the style preferred along the Loire. Jambalaya (doesn't it sound like a radio hit?) is a one-pot dish with a rich flavour, consisting of, among other things, rice, tomatoes, and chicken. It will certainly remind you of the one-pot meals we have known for years, but if you read the recipe carefully, you will find differences. And perhaps, like me, you will be delighted both by them and the effect.

Ingredients:

• 1 onion,
• 2 bell peppers (can be of different colours),
• 2 celery stalks,
• 4 garlic cloves,
• olive oil,
• 250 grams sausage (e.g., chorizo, but if you prefer other flavours, choose a mild sausage),
• 1 double chicken breast,
• 2 cups of raw rice,
• 1 can of diced tomatoes,
• 1 litre of broth,
• 3 bay leaves,
• 1 teaspoon each of oregano, thyme, sweet and hot paprika,
• salt, pepper,
• 1/2 lemon,
• 2 green onions.

Preparation:

1. Chop the onion, cut the bell peppers into strips, and dice the celery. Press the garlic through a garlic press. Sauté these vegetables in heated olive oil in a pot.
2. Next, add the meat. I suggest cutting the chicken into relatively thin strips and the sausage into half-slices.
3. Once the meat is sautéed, add the rice and tomatoes to the pot, then pour in the broth. Season, cover with a lid, and cook for 25-30 minutes.
4. Finally, drizzle the dish with lemon juice and sprinkle with chopped green onions. Enjoy your meal!