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Authentic Jambalaya Recipe
Louisiana, United States of America
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Jambalaya is a type of stew from Louisiana made by sautéing meat or fish with vegetables and then adding seasoning. Broth and rice are added last, and the stew is left to simmer until the rice is al dente. There are two types of jambalaya — brown, "cajun" jambalaya and red, "creole" jambalaya — the only difference between the two being that red jambalaya contains tomatoes. Another popular way of making this dish is to cook the rice separately, a method used by most restaurants to save time.
Cooking tips
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rice
Rice is always the only constant in jambalaya, and since it needs to soak up all the flavors, long-grain rice is the best choice. It's important to cook the rice entirely from start to finish, so don't stop boiling the dish until the rice is completely done. That way you will prevent the rice from becoming sticky. -
ingredients
Since jambalaya is the type of dish that can be made from anything available, there are almost boundless versions. Typically, jambalayas can be divided into two categories, red or brown, depending on whether tomatoes are used as an ingredient. Red jambalaya will, as the name state, contain tomatoes, while the brown jambalaya gets its name and color after the brown color it develops as a result of ... Read more -
liquid
Although jambalaya can be made only with water, if you want to add more depth and flavor to the dish, try adding either chicken or pork stock. If you're making seafood jambalaya, enhance it by adding fish or shrimp stock.
Recipe variations
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Jambalaya
Ready in 3h 30minAdapted from the official New Orleans tourism website, the recipe is for a version commonly served in some of the local restaurants. Although the recipe instructs cooking the dish in a slow cooker, jambalaya can also be cooked on the stove in a heavy-bottomed pan. The addition of tomatoes makes it a true Creole jambalaya typical of New Orleans with only one exception — the rice is cooked separately.
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Creole Jambalaya
Ready in 1h 30minThis Creole jambalaya recipe adapted from Picayune’s Creole Cook Book interestingly states no tomatoes to be added, a divergence from today’s standards of what makes a Creole jambalaya. The meat is strictly pork, although it’s suggested veal brisket can also be used instead. There are no vegetables, except for the onions, and the dish is generously seasoned with a variety of spices and herbs.
Jambalaya
PREP 30min
COOK 3h
READY IN 3h 30min
Adapted from the official New Orleans tourism website, the recipe is for a version commonly served in some of the local restaurants. Although the recipe instructs cooking the dish in a slow cooker, jambalaya can also be cooked on the stove in a heavy-bottomed pan. The addition of tomatoes makes it a true Creole jambalaya typical of New Orleans with only one exception — the rice is cooked separately.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
Preparation
Step 1/5
To make this dish you will need a slow cooker in which you will combine sausage, tomatoes, chicken, green pepper, onion, and celery.
Step 2/5
Pour in the chicken broth and stir in the spices: thyme, Cajun seasoning, bay leaves, hot sauce, and oregano.
Step 3/5
Cover the cooker and set it to cook on low for 7 hours or 3 hours on high.
Step 4/5
When the dish is cooked, incorporate the thawed shrimp, cover and leave to cook for five minutes until heated through.
Step 5/5
Remove the bay leaves and serve with cooked rice.
Other Variations
-
Creole Jambalaya
Ready in 1h 30minThis Creole jambalaya recipe adapted from Picayune’s Creole Cook Book interestingly states no tomatoes to be added, a divergence from today’s standards of what makes a Creole jambalaya. The meat is strictly pork, although it’s suggested veal brisket can also be used instead. There are no vegetables, except for the onions, and the dish is generously seasoned with a variety of spices and herbs.
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