Jambalaya – Delicious, one-pot meal bursts with bold Creole flavors! If you are looking to add some real flavor to your rice, jambalaya is one of the best ways to do it.
Easy jambalaya with chicken, sausage, and shrimps.
Having recently posted my recipe for Pasta Jambalaya and oven-baked Seafood Jambalaya. I think this is the perfect time to introduce my authentic Cajun Jambalaya. dinnertime easy, quick, and delicious with this medley of savory and spicy flavors together in this classic Cajun dish.
Jambalaya is one of the most versatile creole/Cajun dish you can make. It also has plenty of room for variation and creativity, so you can make it your own, and it is still sure to impress!
The secret to making perfect Jambalaya
I am not a fan of ”porridge-like” soupy, or mushy jambalaya. I like it with well-separated moist grains. Here are the things I do to achieve that:
- I seal my pot first with foil paper before covering it with a fitting lid. This will help to keep the steam from escaping. The hot steam is what is needed to achieve fluffy rice – we are practically steaming the rice not boiling it.
- Cooking on low heat will prevent the rice from burning badly while still keeping the grains intact. When the rice is cooked on high heat, it will burn before it gets done. You might end up using an extra 5 minutes, but it’s worth the wait. Trust me on this!
- Cook undisturbed for at least 20 minutes before checking on it. Trust me on this one. When you open the rice every time, it will turn out mushy because all the steam needed for that fluffy texture would have escaped.
If you feel there is a need to add more water after 20 minutes, feel free to add a bit.
THE HOLY TRINITY IN CREOLE CUISINE
The holy trinity is the foundation for several cajun and creole recipes and consists of onions, bell peppers, and celery. Dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
This jambalaya recipe includes the “trinity” of green bell pepper, onion, and celery. The other ingredient includes rice, diced tomatoes, chicken broth, seasoning and spices, chicken, and andouille sausages.
How To Make Jambalaya
Honestly, Jambalaya is such a quick and easy recipe.
- Cook the Meat
- Sauté the veggies
- Cook the Rice
- Finish and Serve
How hard can it be, right? It is not as complex to make as it may appear to be only if you can wait because the smell of this food is amazing!
How long to make jambalaya?
It can be made in about one hour.
Where did jambalaya originate?
Jambalaya originated in the French Quarter of New Orleans, Louisiana, and it is thought to be a take on Spanish paella. But with no saffron readily available at the time, the creators of jambalaya substituted tomatoes.
Is jambalaya spicy?
Traditionally, yes, but you can cut out some or all of the peppers to make it a more savory dish!
Which kind of rice should I use for jambalaya?
This is up to you, but I prefer long-grain white rice because it yields fluffier rice. Brown rice works as well; it’s healthier but takes longer to cook. As long as you are cooking your rice of choice for the appropriate amount of time, it will work perfectly!
Can jambalaya be reheated?
Of course! The flavors will only marry more when stored in the fridge, but the rice will always have the best consistency when cooked fresh.
It can be warmed on the stovetop or microwave but b careful when using the microwave so that the shrimp doesn’t become rubbery.
What to serve with jambalaya?
Another nice thing about jambalaya is that it’s rich and filling, so you really don’t need to worry about serving sides with it. I think cornbread is a perfect complement to the spicy and savory flavor of jambalaya, but you can also serve it with a simple salad, artisan bread, or other classic soul food sides like collard greens or green beans.
- Add or subtract peppers to your liking.
- Switch out the shrimp for crawfish
- Okra lover can add some slices!
- If you don’t have andouille, you can use chorizo or Kielbasa or simply use your choice of sausage.
- Ingredients– Be sure to prep all your ingredients before you start. It makes the whole cooking process easier.
- Rice: I used regular long-grain rice for this recipe; however, basmati, jasmine, and brown rice will work just as well. But bear it in mind that basmati and jasmine cook faster, so you might need less broth, while brown rice takes a longer time to cook, so you may need a little more broth.
- Sausage: I prefer to use Andouille sausage links (spicy smoked cajun sausage), but I know it may not be available everywhere. It’s okay to substitute it with other smoked sausages like the Spanish chorizo or Polish kielbasa. Try to stay away from raw sausage links in order to achieve the best depth of flavor.
- Seasoning: No Cajun seasoning? Use creole seasoning. I actually do that a lot. However, you need to be mindful of the salt you use because these seasoning can be quite salty. You may need a very little salt or none at all.
- Vegetables: Be sure to take the time to dice your vegetables to about the same size so that they can all cook at the same rate.
- Cookware-It’s very important to use a heavy bottom pot. It will reduce the chances of the rice getting burnt.
- Storage-You can refrigerate and store any leftover in a sealed container for up to 3 days r, freeze for up to 3 months and thaw in the refrigerator before reheating.
Other delicious rice recipes that we love:
- Jollof rice
- Jamaican Rice and Peas
- Nigerian Fried Rice Recipe
- Coconut Fried Rice
- Easy Hearty Mushroom Rice
- Easy Hearty Mushroom Rice
- 3 Tbsp. Olive oil
- 1½ lbs. Chicken cut into 1-inch pieces
- 3-4 Andouille sausage links cut into ½-inch slices
- 1 lb shrimp
- 2 cups Onion finely chopped
- 1 cup Celery finely chopped
- 1 cup Green Bell Pepper finely chopped
- 2 cloves garlic minced
- 2 Cajun seasoning
- 1 bay leaf
- 1 tsp thyme
- 15 oz. can Diced Tomatoes with juice
- ¼ tsp red pepper flakes
- 2 ½ cups Long Grain White Rice
- 4 ½-5 cups Chicken Broth
- Season the sausage and chicken pieces with half of the cajun seasoning.
- Heat 1 tablespoon of oil in a heavy-bottomed pot over medium-high heat. Cook the sausage until it becomes lightly browned.
- Add another tablespoon of oil into the same pan, add the chicken pieces, and cook until lightly browned on all sides. Transfer everything to a plate and set aside.
- Add the remaining oil, bell peppers, celery, jalapeño, and onion. Cook for 5 to 6 minutes, stirring occasionally until the onions are softened. Add the garlic and cook until fragrant—about 1 minute.
- Stir in crushed tomatoes, cajun seasoning, thyme, cayenne, bay leaf, red pepper, salt, and pepper. Leave to simmer for 5 minutes, stirring occasionally.
- Stir in the chicken and sausage. Add the rice, chicken, sausage, and Chicken broth and bring to a rapid boil. Turn the heat down to low and continue to cook for 20 to 25 minutes. (Read notes).
- Place the Shrimps over the jambalaya, stir gently but quickly, cover again with the foil and lid, and leave to cook for another 5 to 6 minutes until the shrimps become pink and cooked through.
- Adjust the seasoning if necessary. Discard the bay leaf.Remove from heat and enjoy!.