Classic Jambalaya Recipe

2022-10-31

By Southern Cook

Southern Cuisine

Main Course

Savor the flavors of the south with this delicious Jambalaya recipe. 

From Spain to Africa to Louisiana

Jambalaya is a rice-based dish that typically includes a variety of meats, chicken, sausage, shrimp, vegetables and spices such as paprika, cayenne pepper, and thyme. The dish is similar to Spanish paella and African jollof rice, and it reflects the various cultural influences that have shaped the cuisine of Louisiana over the centuries.

Southern Classic Creole One-Pot Wonder 

A main dish that originated in the southern region of the United States, particularly in the state of Louisiana. More specifically, jambalaya originated in the New Orleans area, which is known for its Creole cuisine. The ingredients used in jambalaya can vary depending on the specific recipe and the cook's preferences. Common meats used in jambalaya include chicken, sausage, and shrimp, while the vegetables might include onions, peppers, and tomatoes. 

Pitfalls on Jambalaya

 Choosing the right ingredients: Jambalaya can be made with a variety of proteins, such as chicken, sausage, shrimp, and crawfish. It's important to choose high-quality ingredients that are fresh and flavorful and to balance the flavors and textures.

 Preparing the meat and seafood: Each type of protein requires different cooking times and techniques, so it's important to prepare them accordingly. Chicken and sausage need to be browned and cooked through, while shrimp and crawfish need to be added later and cooked only until they turn pink.

 Building layers of flavor: Jambalaya is all about layers of flavor, so it's crucial to sauté the vegetables (such as onions, celery, and bell peppers) until they are soft and fragrant. Adding garlic, thyme, bay leaves, and cayenne pepper can also increase the complexity of the dish. It's important to taste and adjust the seasonings as needed.

 Mastering the rice: Jambalaya's rice should be moist but not mushy and should not stick together in clumps. It's important to use the right ratio of liquid to rice and to cook the rice until it's tender and fluffy.

 Achieving the right consistency: Jambalaya should have a thick and stew-like consistency, with the rice and meat well integrated into the broth and vegetables. Too much liquid can make the dish soupy, while too little can make it dry and bland. Adding more liquid or adjusting the cooking time can help achieve the right consistency.

 Serving and garnishing: Jambalaya is best served hot, preferably in a cast-iron pot or large skillet. Some people like to garnish it with chopped parsley, scallions, or hot sauce for extra flavor and color. Sides such as French bread, cornbread, or a simple green salad can also complement the dish well. Jambalaya is a perfect dish to serve for a party or potluck as it can be made in large batches and keeps well.

Ingredients

• 1 lb chicken breast, diced

• 1 lb andouille sausage, sliced

• 1 lb shrimp, peeled and deveined

• 1 large onion, chopped

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 2 celery ribs, chopped

• 3 garlic cloves, minced

• 1 can diced tomatoes

• 3 cups chicken broth

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp paprika

• 1/2 tsp cumin

• 1/2 tsp cayenne pepper

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 cups uncooked long-grain white rice

• 3 tbsp chopped parsley leaves

• 3 tbsp chopped green onions

• 1 tbsp vegetable oil

Instructions

1. Heat oil in a large pan or Dutch oven over medium heat. Add chicken and sausage and cook until browned.

2. Add onion, peppers, celery, and garlic. Cook until vegetables are softened.

3. Add diced tomatoes, chicken broth, thyme, oregano, paprika, cumin, cayenne pepper, salt, and black pepper. Bring mixture to a boil then reduce heat and let simmer for 20 minutes.

4. Stir in uncooked rice and shrimp. Bring mixture to a boil then reduce heat, cover the pan and let simmer for 20 to 25 minutes until rice is cooked and liquid has been absorbed.

5. Remove from heat. Stir in parsley and green onions. Serve hot.

Preparation Time 20 min

Cook Time 45 min

Total time 1 hour 5 min

Nutrition Facts

Calories: 500

Fat: 13g

Saturated Fat: 4g

Carbohydrates: 59g

Fiber: 4g

Sugar: 6g

Protein: 33g

Regional Ingredients Variations of Jambalaya

Louisiana, they may use andouille sausage, chicken, and shrimp with rice, tomatoes, and the "holy trinity" of peppers, onions, and celery, creating a dish known as "Creole Jambalaya".

Texas, they may use smoked sausage and beef with rice, tomatoes, and cumin, creating a dish known as "Tex-Mex Jambalaya".

Florida, they may add seafood such as shrimp, crab, and scallops with rice, tomatoes, and peppers, creating a dish known as "Seafood Jambalaya".

Mississippi, they may use ham hocks and smoked turkey with rice, tomatoes, and okra, creating a dish known as "Mississippi Delta Jambalaya".

Alabama, they may use chicken and andouille sausage with rice, tomatoes, and peppers, but with a white sauce instead of the traditional tomato-based sauce, creating a dish known as "White Jambalaya".

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