Spicy Jambalaya
This recipe hit the spot for some southern inspired cooking. Sausage, shrimp, and sweet red pepper combined with a flavored rice is definitely something to rave about. I enjoy eating jambalaya, but I enjoy it even more so when there is a kick of spice to it and extra sausage. The addition of chili powder to this meal will have you wanting to make this more often than before!
I prefer not to mix everything into one pot, but you are more than welcome to do that. This is just my version of Jambalaya with everything made separately and combined together, in the end. Make your rice first (feel free to use an Instant Pot). I cut my sausage into small pieces and then saute them with a red bell pepper until all of it is golden brown, and then I add red chili powder for my extra kick. Saute your shrimp with just a little cajun seasoning and top it all on the rice.
š Recipe
Spicy Jambalaya
Ingredients
- ā¢ 1 box jambalaya rice
- ā¢ 1 package sausage, chopped small
- ā¢ 1 red bell pepper, chopped finely
- ā¢ red chili powder
- ā¢ 10 raw jumbo shrimp
- ā¢ cajun seasoning
- ā¢ oil
- ā¢ chopped hot chili peppers (optional as a topping)
Instructions
Rice
- Make the jambalaya rice according to the boxed instructions. Feel free to use an Instant Pot if it is convenient.
Sausage + Pepper Mix
- Cut sausage link into small pieces
- Saute sausage and bell pepper with some oil on medium heat. Once golden brown remove content into a bowl and use the same pan to make shrimp. (You can use a different pan if you choose to. I just use the same one to save time.)
Shrimp
- Saute the shrimp with oil and cajun seasoning. Check your seasoning to see if salt is included.
Assembling the Jambalaya
- Place rice on a plate, add sausage and pepper mixture on top, and then shrimp on the peak. Enjoy with additional hot sauce or chopped chili peppers.
- You can also mix everything together instead of assembling separately. It is all a personal preference.
Spicy Jambalaya
Ingredients
- 1 box jambalaya rice
- 1 package sausage, chopped small
- 1 red bell pepper, chopped finely
- red chili powder
- 10 raw jumbo shrimp
- cajun seasoning
- oil
- chopped hot chili peppers (optional as a topping)
Instructions
Rice
- Make the jambalaya rice according to the boxed instructions. Feel free to use an Instant Pot if it is convenient.
Sausage + Pepper Mix
- Cut sausage link into small pieces
- Saute sausage and bell pepper with some oil on medium heat. Once golden brown remove content into a bowl and use the same pan to make shrimp. (You can use a different pan if you choose to. I just use the same one to save time.)
Shrimp
- Saute the shrimp with oil and cajun seasoning. Check your seasoning to see if salt is included.
Assembling the Jambalaya
- Place rice on a plate, add sausage and pepper mixture on top, and then shrimp on the peak. Enjoy with additional hot sauce or chopped chili peppers.
- You can also mix everything together instead of assembling separately. It is all a personal preference.
Recipe Courtesy of The Curry Mommy
Paneer Chili Dry is a popular Indo Chinese Street Food!
Paneer Chili dry is an extremely popular Indo Chinese dish. The chili paneer recipe includes delicious crispy fried paneer with onions, peppers, and sweet + sour chilli sauces. The chewy panfried paneer pairs well with crisp chunk chopped and lightly cooked capsicum, onions, and spicy peppers. This recipe is simple and quick to make for gathering, an appetizer, or can be served with noodles or rice.
Dhaba Style Paneer Chili Dry
I had major cravings for this particular dry chilli paneer recipe during my pregnancy days. It was serious enough that I had to learn to perfect the recipe with much trial and error. I like soft paneer that is chewy on the inside and crispy on the outside. Plus, the level of spice I can tolerate is outrageous and this recipe delivers it!
Paneer Variations
Homemade paneer tastes the best, but I never have time to make and prep it. For that reason, store bought is always a go-to for my family. I love using Gopi Brand paneer because it is soft and easy to cut, but it also fries really well. It is readily available at Indian Grocery Stores.
Prepping the paneer
This is probably the hardest part of this recipe. Do not skip frying the paneer folks. It makes this dish what it is with the texture. Takes me back to the street food days of India. If you are not comfortable frying paneer, then you can air fry it.
How to air fry paneer
Coat the paneer in oil and cooking for about 18-20 minutes at 400 degrees. Be sure to toss a few times during the process. No need to coat the paneer in corn starch or all purpose flour when air frying it for this recipe. However, you will need to add a little corn starch to the gravy when cooking to help thicken the sauce.
Ingredients
- Paneer, cubed
- Oil
- Garlic, fresh
- Ginger, fresh
- Dark Soy Sauce
- Chili Sauce
- Onion, chunk chopped
- Chili Peppers, sliced
- Bell Peppers, chunk chopped
- Green Onions
- White Pepper Powder
- All Purpose Flour/Corn Starch
- Water
Cooking the dish
- DIP AND COAT - Coat the chopped paneer in all purpose flour or corn starch
- FRY THE PANEER - Fry the paneer until it is crispy on the outside
- SAUTE - Flash cook the onions and bell peppers on high heat and set them aside
- MAKE THE SAUCE - Saute the ginger, garlic, and chili peppers in oil. Add the soy sauce, white pepper powder, and chili sauce.
- WATER - Add just a little bit of water and continue to let it boil.
- COMBINE - Mix in vegetables, paneer, and chopped green onions.
- HEAT - Cook it through and serve hot!
Gluten Free Options
Dark soy sauce is a must for this recipe but you can find naturally brewed soya sauce variations that are gluten free. Corn starch can be used as a replacement for all purpose flour.
Pictured Instructions
Other popular Indo-Chinese recipes
- Chinese Chicken Curry
- Manchow Soup
Recipe
š Recipe
Paneer Chili Dry
Ingredients1x2x3x
- ā¢ oil to deep/pan fry
- ā¢ oil to saute, sesame oil recommended
- ā¢ 14 oz paneer cut into rectangular cubes
- ā¢ 2 tablespoon grated garlic
- ā¢ 1 tablespoon grated ginger
- ā¢ 1-1.5 tablespoon dark soy sauce
- ā¢ 2 tablespoon chili sauce (more or less) Lee Kum Kee Brand is my favorite
- ā¢ 1 bunch green onions, sliced lengthwise
- ā¢ 1-2 oz water (measurement depends on how much gravy is preferred)
- ā¢ Ā½ large onion chopped into 1" pieces
- ā¢ 1 green bell pepper chopped into 1" pieces
- ā¢ all purpose flour or corn starch for dusting
- ā¢ salt
Instructions
- Heat a pan with frying oil.
- Dust the paneer in all purpose flour or corn starch (this step is optional but recommended for crisp paneer and thick gravy).
- Pan/deep fry the paneer until golden brown and crisp. Set the fried paneer aside.
- In another wide wok/pan, heat some sesame oil on high heat and saute the onion and bell peppers for a quick minute until al dente. Remove them from the pan and set them aside as well.
- Heat sesame oil in the pan again and add sliced chili peppers, garlic, and ginger. Saute for about 1 minute on low heat.
- Add soy sauce, white pepper powder, and chili sauce. Mix it well.
- Add some water and deglaze the pan. Let it come to a boil.
- Add the paneer, bell peppers, and onions to the wok. Mix everything together.
- Do a taste test and add salt accordingly.
- Reduce the heat, cover with a lid, and cook for about 5 minutes stirring frequently.
- Stir in the green onions and mix.
- Serve hot!
Notes
- Make it gluten free by using gluten free soy sauce and corn starch instead of all purpose flour.
- For spicy pepper options, pick between bell peppers, serrano, jalapeno, and thai chili according to spice level tolerance
- Check blog post for air fried paneer option
