Jambalaya is a traditional southern USA cuisine that was most likely introduced to the area by French settlers. This dish of rice, chopped meat and vegetables simmers in a pot with spices until it’s tender. The name derives from the Spanish word “jamon y berenjena,” which means ham and eggplant. Jambalaya can also have chicken or shrimp as an alternate ingredient when not using pork
This is an authentic jambalaya recipe. It’s a dish that originated in the southern United States and it is typically served with rice and vegetables.
Jambalaya, a popular one-dish meal from New Orleans, Louisiana, is a popular one-dish dinner. An true jambalaya is spicy, citrusy, and smokey, as it is Cajun or Creole. The chicken, sausage, and shrimp are succulent and flavorful!
You’ll need chicken, andouille sausage, shrimp, tomato, and rice to prepare this dish. Naturally, no New Orleans recipe is complete without the Holy Trinity vegetable blend of celery, onion, and green bell pepper. This is a quick and simple jambalaya dish that can be made in a slow cooker or instant pot!
What Exactly Is Jambalaya?
Jambalaya is a New Orleans-based American Creole and Cajun rice cuisine with French, African, and Spanish influences. It’s a rice-based meal that’s comparable to Spanish paella and consists mostly of meat and veggies. The distinction is that jambalaya has a higher spice profile than paella, which is seasoned with saffron.
Gumbo vs. Jambalaya
New Orleans is home to both jambalaya and gumbo. Although the components are identical, the meat combination in gumbo is served separately from the rice. The rice is cooked with the meat mixture in jambalaya.
Jambalaya: Cajun vs. Creole
In terms of moisture, there is a distinction. The majority of a Cajun Jambalaya is dry and slightly toasted. The creole version has more tomatoes and is a little more moist. It’s sometimes referred to as a crimson jambalaya because of the tomatoes.
Ingredients for Authentic Jambalaya
Olive oil or vegetable oil may be used to sauté the veggies.
Vegetables – you’ll need onion, bell pepper, and celery to prepare this jambalaya.
Cajun seasoning may be made from scratch or purchased from a reputable brand such as Slap Ya Mama.
Andouille sausage is added to give the meal a smokey taste.
Use chicken thighs for additional taste, although chicken breasts would also suffice.
You may use shrimp or tiny prawns for this dish.
Garlic is used to increase taste. 2 tbsp extra virgin olive oil
To add flavor, I added Worcestershire sauce and spicy sauce.
File powder is used in this dish, however one cup of sliced okra may be substituted for one teaspoon of file powder.
Use ordinary medium grain rice for the rice.
The rice will absorb the liquid from the chicken broth.
Is It Possible to Substitute Andouille Sausage?
Andouille sausage is a smoked pork sausage kind. If you can’t locate it locally, you can substitute chorizo.
Jambalaya is a dish that may be made in a variety of ways.
Cook the sausage and chicken in a little amount of oil, then put aside. Cook the veggies in the same pot as the meats to absorb the flavor. Return the sausage and chicken to the saucepan, along with the other Ingredients except the shrimp. The rice does not need to be rinsed or cooked ahead of time; it will cook together with the rest of the Ingredients.
Cook for another 25-30 minutes, or until the rice is done and the liquid has been absorbed. If the rice is still undercooked after 30 minutes, add a tiny amount of liquid and simmer until the rice is done. If the rice is done but there is still some liquid, cover and continue to simmer until the liquid has evaporated completely.
Cover the stew and stir in the shrimp (or prawns, if using). If you’re using bigger prawns, cook for an additional 5 minutes. The shrimp should be cooked until the color is opaque pink.
Before serving, season to taste!
With Jambalaya, What Should You Serve?
Jambalaya is a meal that may be served on its own, but if you want to mop up the juices, serve it with fresh French bread or a fresh salad.
Variations on Jambalaya
Remove the chicken, shrimp, and andouille to make it vegetarian or vegan. Instead, use plant-based chicken and sausage.
You can manufacture your own Cajun/Creole spice if you can’t get it in the market. Simply combine 1 teaspoon each of paprika, salt, black pepper, and oregano in a mixing bowl. 12 teaspoon dried thyme, 12 teaspoon garlic powder, 12 teaspoon onion powder, and 12 teaspoon cayenne pepper
You may also use brown rice, but the cooking time will need to be increased.
Instead of shrimp or prawns, use chopped crawfish tails.
Instructions for Making Simple Jambalaya
By removing the rice, you can make it keto.
To prepare it in a slow cooker, combine all of the Ingredients in the slow cooker (except the shrimp, rice, and chicken broth). Cook for 3-4 hours on high or 6 hours on low. 20 minutes before the end of the cooking time, add the shrimp. Separately prepare the rice and serve with the jambalaya.
In an instant pot, sauté the veggies, sausage, and chicken, then cook for 8 minutes on high pressure. Cook for another 5 minutes after adding the prawns.
What Is The Best Way To Keep Jambalaya?
Refrigerate leftovers in an airtight jar for up to 3 days.
Is Jambalaya Freezable?
Jambalaya may also be stored in the freezer for up to three months. Simply store it in an airtight jar.
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Ingredients
sliced andouille sausage
seeded and sliced green bell pepper
Instructions
In a large Dutch oven, heat the olive oil over medium heat.
Step 1
Step 1
In a large Dutch oven, heat the olive oil over medium heat.
Season the chicken with the Cajun seasoning.
Step 2
Step 2
Fry the andouille sausage until it is golden brown. Remove the item and place it away. Add a little additional oil if the pan is dry.
Step 3
Step 3
Season the chicken with the Cajun seasoning.
Cook until the chicken is gently browned, then remove it from the pan.
Step 4
Step 4
Cook until the onion, bell pepper, and celery are transparent. Cook for approximately 30 seconds, or until the garlic is aromatic, else it will burn.
Step 5
Step 5
Fry the andouille sausage until it is golden brown. Remove the item and place it away. Add a little additional oil if the pan is dry.
Combine the tomato and Worcestershire sauce in a mixing bowl.
Step 6
Step 6
In a separate bowl, combine the remaining Cajun seasoning.
Step 7
Step 7
Cook until the chicken is gently browned, then remove it from the pan.
Pour in the spicy sauce and add the file powder (or okra if you don’t have any).
Step 8
Step 8
Return the sausage to the pot.
Step 9
Step 9
Cook until the onion, bell pepper, and celery are transparent. Cook for approximately 30 seconds, or until the garlic is aromatic, else it will burn.
Toss in the cooked chicken as well.
Step 10
Step 10
Before adding the chicken stock, cook for a few minutes.
Step 11
Step 11
Combine the tomato and Worcestershire sauce in a mixing bowl.
Toss in the rice.
Step 12
Step 12
Cook for another 25-30 minutes, or until the rice is done and the liquid has been absorbed.
Step 13
Step 13
In a separate bowl, combine the remaining Cajun seasoning.
Stir in the shrimp (or prawns, if using) and cover to keep warm.
Step 14
Step 14
Cook for about 5 minutes (or more if using bigger prawns).
Step 15
Step 15
Pour in the spicy sauce and add the file powder (or okra if you don’t have any).
Season with salt and pepper to taste, and serve.
Notes
Make sure to use a high-quality andouille sausage since it adds a lot of flavor to the meal.
Emeril Lagasse is a famous chef who has many recipes including the jambalaya recipe. This dish is made with chicken, shrimp, and sausage in a spicy tomato sauce. Reference: jambalaya recipe emeril.
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