Louisiana-Inspired Jambalaya (30 Minutes) Recipe (2024)

Louisiana-Inspired Jambalaya (30 Minutes) Recipe (1)

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Jambalaya is a flavorful and hearty one-pot dish that hails from Louisiana. It’s a delicious combination of rice, meat, and vegetables, seasoned with spices that give it a unique Cajun flair. With a mix of savory sausage, tender chicken, and aromatic vegetables, this dish is a satisfying meal that brings a taste of the South to your table.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

UnitsScale

  • 1 tablespoon vegetable oil
  • 1/2 pound smoked sausage, sliced
  • 1 boneless, skinless chicken breast, cut into small pieces
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 cup long-grain white rice
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 bay leaf
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the sliced sausage and cook for 3-4 minutes until browned. Remove the sausage from the skillet and set aside.
  2. In the same skillet, add the chicken breast pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside with the sausage.
  3. In the same skillet, add the diced onion, bell pepper, celery, and minced garlic. Sauté for 3-4 minutes until the vegetables have softened.
  4. Add the Cajun seasoning, dried thyme, paprika, and cayenne pepper (if using) to the skillet. Stir well to coat the vegetables with the spices.
  5. Add the rice, diced tomatoes (with their juices), chicken broth, bay leaf, salt, and pepper to the skillet. Stir everything together, then bring the mixture to a boil.
  6. Reduce the heat to low, cover the skillet, and simmer for 15-18 minutes until the rice is tender and has absorbed the liquid.
  7. Remove the bay leaf and stir in the cooked sausage and chicken. Cook for an additional 2-3 minutes until heated through.
  8. Serve the Jambalaya hot, garnished with chopped fresh parsley.

Notes

Use a good-quality smoked sausage to infuse the dish with its signature smoky flavor. If you prefer a spicier Jambalaya, increase the amount of Cajun seasoning or add extra cayenne pepper. Feel free to add other ingredients like shrimp, diced ham, or vegetables of your choice. Serve the Jambalaya with a side of crusty bread or steamed rice to complete the meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 4g
  • Sodium: 1100mg
  • Fat: 20g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 75mg

Pair this with...

Cauliflower Rice

Louisiana-Inspired Jambalaya (30 Minutes) Recipe (2)

Begin with a fresh cauliflower head. Wash it and then remove the stem and leaves. Break the cauliflower into florets. Pop those florets into a food processor and pulse until the cauliflower looks grainy, resembling rice grains. Be cautious not to over-process; you don't want cauliflower mush! Now, in a large skillet, heat up a bit of olive oil or butter. Add your cauliflower rice and stir. Cook for 5 to 8 minutes or until it's slightly golden and tender. Season with salt and pepper to taste. You can also jazz it up with some minced garlic or herbs if you like.

Simple Green Salad

Louisiana-Inspired Jambalaya (30 Minutes) Recipe (3)

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Refreshing Sweet Tea

Louisiana-Inspired Jambalaya (30 Minutes) Recipe (4)

Begin by choosing a quality black tea, which will provide a rich, robust base. Brew your tea a touch stronger than you'd usually have it hot, as the addition of ice and sugar will mellow its depth. While the tea steeps, prepare a simple syrup by dissolving sugar in warm water until you have a clear, sweet liquid. Once the tea has cooled slightly, combine it with your simple syrup in a pitcher, adjusting the sweetness to your liking. Allow the tea to chill in the fridge, intensifying its flavors. When ready to serve, pour the tea over a glass filled with ice, perhaps adding a lemon slice or a spring of mint for a zesty accent.

Louisiana-Inspired Jambalaya (30 Minutes) Recipe (2024)

FAQs

What is the secret to a good jambalaya? ›

Use the Right Ingredients: Authentic jambalaya typically includes ingredients like andouille sausage, chicken, shrimp, bell peppers, onions, celery, and tomatoes. Use these traditional ingredients for the best flavor. Season Liberally: Cajun and Creole seasoning blends are essential for flavoring jambalaya.

What is the difference between Creole and Cajun jambalaya? ›

A Cajun jambalaya is brown with meat caramelized from the bottom of the cast-iron skillet, rice colored from the sauces it absorbs. Creole jambalaya is red with a tomato base.

What is the Holy Trinity of jambalaya? ›

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

What makes jambalaya taste like jambalaya? ›

The one ingredient that seems to be fairly constant in all Jambalaya preparations though is some kind of sausage, and preferably a smoked one. Andouille, a spicy smoked sausage native to Louisiana, is the traditional choice.

What's the difference between Cajun jambalaya and jambalaya? ›

Cajun vs.

Creole jambalaya, also known as red jambalaya, contains tomatoes. Cajun or brown jambalaya does not. Jambalaya isn't thickened with roux, although some cooks do include a little skillet-browned flour.

What's the difference between jambalaya and Cajun jambalaya? ›

The key distinguishing trait of Creole jambalaya when compared to the Cajun variant is its red color, which comes from the use of tomatoes. This hallmark ingredient imparts a slight sweetness and enhances the overall complexity of the dish.

Does authentic jambalaya have tomatoes? ›

Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. The recipe I'm focusing on here is the former, with tomato.

What rice is best for jambalaya? ›

One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.

What is carrots onions and celery called? ›

The French flavor base called mirepoix is a combination of onion, carrot and celery generally cut to the same size. It's used in a ratio that's 2 parts onion to 1 part celery and carrot. Saute in Butter.

Should jambalaya be wet or dry? ›

A cajun jambalaya, I'm reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).

What are the two types of jambalaya? ›

A hearty blend of rice, meats, vegetables, and lots of seasoning, jambalaya is a cold-weather comfort food that is sure to please everyone. There are two types of jambalaya: Cajun and Creole.

Why is my jambalaya dry? ›

Since the steam is so essential to success, this is what you'll tweak if the rice isn't cooked to your preference after the initial cooking time. If it's too dry, put the lid back on to keep the steam trapped and give the rice time to absorb more liquid.

How do you keep rice from getting mushy in jambalaya? ›

One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.

How do you elevate jambalaya? ›

Add clams, mussels, shrimp, green beans, and peas. Cook an additional 15 minutes. Serve with crusty bread for sopping up some fantastic sauce.

What are the ingredients for traditional jambalaya? ›

Spices and seasonings: This chicken and sausage jambalaya is flavored with Cajun seasoning, fresh garlic, red pepper flakes, salt, pepper, hot sauce, Worcestershire sauce, and file powder. Vegetables: You'll need an onion, green bell peppers, and celery. Rice: Opt for plain white rice for this jambalaya recipe.

What gives jambalaya its color? ›

Everything is brought to the boil before being covered and left to simmer until all the stock has been absorbed by the rice. The dish is left with a red hue because of the tomatoes, and this is why Creole jambalaya is sometimes called 'red jambalaya'.

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