This jambalaya recipe is the best Cajun comfort food and so easy to make, with loads of shrimp, smoked andouille sausage, chicken, and plenty of spices. Learn how to make jambalaya. This is more of a Creole version.
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Quick and Easy Enchilada Sauce Recipe – How to Make Enchilada Sauce
A very flavorful quick and easy enchilada sauce recipe that is ready in only 10 minutes. So much better than canned sauce. Get those enchiladas ready!
Ingredients
4 tablespoons olive oil
2 tablespoons flour
¼ cup red chili powder (ancho powder is GREAT here, or use a combo of ancho and guajillo, or use your favorite blend)
6 ounces tomato paste
1-1/2 cups vegetable broth
¼ teaspoon ground cumin
¼ teaspoon garlic powder
Salt and pepper to taste
Instructions
Heat a large pan to medium heat. Add oil and get it nice and warm.
Stir in the flour. Reduce heat to medium-low and stir constantly, for 5 minutes, until the mixture browns.
Add in chili powder, tomato paste, broth, cumin and garlic powder. Stir to incorporate.
Allow the mixture to thicken up and become consistent, stirring often. If the enchilada sauce is too thick, swirl in in a bit more stock/broth or water a tablespoon at a time.
Simmer for 3-5 minutes to let the flavors develop.
Salt and pepper to taste, then set aside until ready to use.
Notes
Makes 2 cups.
Tomato Sauce. You can easily make this recipe with tomato sauce instead of tomato paste. Just omit some of the broth so it won’t be too thin of a sauce. Or you can simmer it longer to thicken it.
Broth. You can use any type of broth or stock for this recipe, or use water if out of stock.
Other Herbs. Cumin and oregano are a popular combo. Mexican oregano is great. Try it with dried basil.
Chili Powder. Consider Mexican chili powders for more authentic flavor, such as ancho powder, chipotle powder, morita powder, chile de arbol and others. Or, use an American chili powder blend.
Simmering and Thickening. Simmer longer for more developed flavor. Add more stock or water as needed.
Get the printable recipe with discussion and notes at
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