Universal's Jambalaya Recipe

Jambalaya is said to be an offspring of a Spanish dish, Paella. Its popularity rose thanks to public gatherings like church fairs and festivals. Naturally, a festival as important as Mardi Gras would see jambalaya being consumed in massive quantities by New Orleans natives and out-of-towners alike. The traditional Creole version (also sometimes called "red jambalaya") starts with a trinity of celery, peppers, and onions. Then meat such as chicken or sausage is added, followed by vegetables like tomatoes and seafood such as shrimp or crab.

We're getting into the Mardi Gras spirit this week with Universal's Jambalaya Recipe shared by Denielle Ricci , Associate Editor of Discover Universal Blog. 

• ¾ cups andouille sausage
• ¼ cup tasso ham
• 1 cup chicken
• ½ cup of bay shrimp
• ¼ cup white onion
• ¼ cup celery
• ⅛ cup green peppers
• 1 tbsp garlic
• 1 cup tomato
• 4 tbsp olive oil​

• 2 tbsp tomato puree
• 1 tsp tabasco sauce
• ½ tsp oregano
• 1 tsp thyme
• 1 tsp rosemary
• 2 bay leaves
• ½ cayenne pepper
• 2 cups chicken stock
• ¼ cup black-eyed peas
• ¾ cup white rice
• Salt to taste

• Prep all of your ingredients beforehand so you can easily throw them in as the dish cooks. This includes chopping all the veggies, mincing garlic (unless you buy the pre-chopped garlic in a jar), chopping the meat into bite-sized pieces, getting your measuring cups and spoons laid out, etc. But hey, you do you.
• Heat 4 tablespoons of olive oil in a large cooking pot or skillet over medium heat. Chop and add the andouille sausage and tasso ham and sauté until crisp.
• Once the sausage and ham are crisp, mix in the chopped onions, celery, green peppers, and minced garlic. Cook for 5 minutes.
• Add in your chicken and cook for another 7 minutes.
• The next part is where it really starts to smell good. Add in the tomato, tomato puree, salt to taste, oregano, thyme, rosemary, bay leaves, cayenne pepper, tabasco sauce, chicken stock, and black-eyed peas. Mix well and bring to a boil.
• Once it’s boiling, toss in the bay shrimp and white rice and stir well. Cover with the lid and bring the temp down to simmer for 15 minutes, then enjoy.