Jambalaya | The food that will make you feel like a Louisiana king or queen

6 min read

Jambalaya, crawfish pie, file gumbo … what dish could be so evocative that it inspired Hank Williams to write a party song for it in 1952 and dozens more to cover it (including everyone from Jo Stafford to Credence Clearwater Revival to Emmylou Harris)?

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The sweep-up-the-kitchen cousin of Spanish paella, jambalaya comes in red (Creole, with tomatoes) and brown (Cajun, without). Made with meat, vegetables (a trinity of celery, peppers, and onions), and rice, Louisiana’s signature dish might be most memorable when made with shrimp and andouille sausage.

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Whatever the color and secret ingredients, you can be sure of one thing when you sit down with friends to a big bowlful: son of a gun, gonna have big fun on the bayou.

Is Jambalaya African food?

Jambalaya is an American Creole and Cajun rice dish of French (especially Provençal cuisine), African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.

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Is Jollof rice jambalaya?

If it seems like Jambalaya is a descendant of jollof rice – crazy! It actually is. Jambalaya originated from New Orleans but it takes on some French and West African roots. If you want to imagine what it tastes like think of if Jollof rice had a baby with fried rice.

Is Jollof rice similar to Jambalaya?

New Orleans jambalaya may be an offshoot of jollof rice, a West African delicacy. Jollof rice is similar to paella in that ingredients include whatever happens to be available, but tomatoes and rice are key ingredients. Like paella and jambalaya, the entire dish of jollof rice is prepared in a single pot.

Which country is Jollof rice from?

Jollof is believed to have originated from the fishing communities of Saint-Louis island in Senegal and it is prepared by mixing rice with fish, tomatoes and vegetables and other ingredients.

Is Jambalaya a soup or stew?

Jambalaya originated from the French Quarter of New Orleans. It is a stew that is first made by sauteeing meat and vegetables, which include celery, onions, and peppers. Meat such as chicken or sausage is used for its protein content. Stock and rice are added, which is then simmered for an hour.

Does Jambalaya contain okra?

Jambalaya is similar to gumbo in that it’s a stew made from meat and vegetables (and includes the “holy trinity” as a base). That said, gumbo and jambalaya aren’t total twins. For starters, jambalaya doesn’t include the okra or filé powder as a thickener.

Do tomatoes belong in Jambalaya?

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.

What does jambalaya taste like?

For example, comparing flavors alone, a shrimp and sausage jambalaya would taste a lot like a shrimp and sausage gumbo or a shrimp étouffée that includes sausage. The eating experience, however, is entirely different. Jambalaya is a rice dish and relatively dry compared with wet dishes like gumbo and étouffée.

What is jambalaya famous for?

Jambalaya is both a culinary staple and a storied dish in New Orleans. The dish has been a part of New Orleans cuisine since Colonial Spanish settlers tried reconstructing their native paella from locally-sourced ingredients. Today, the dish is comprised of a mix of chicken, seafood, sausage.

What ethnicity makes Jambalaya?

No one can say exactly who invented jambalaya. Instead, historians generally agree that jambalaya is a combination of foods and flavors that reflect the various cultures of the region—African, Spanish, French, and Native American

How to Make Jambalaya

Ingredients

  • 3 tablespoons cooking oil, divided
  • 2 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)
  • 10 ounces (300 g) andouille sausage, sliced into rounds
  • 1 pound (500 g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces
  • 1 onion diced
  • 1 small green bell pepper (capsicum), seeded and diced
  • 1 small red bell pepper (capsicum), seeded and diced
  • 2 stalks/ribs celery, chopped
  • 4 cloves garlic, minced
  • 14 ounces (400 g) can crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon each dried thyme and dried oregano
  • 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
  • 1/2 teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 cup thinly sliced okra (or 1 teaspoon file powder)
  • 1 1/2 cups uncooked white rice (short grain or long grain)
  • 3 cups low sodium chicken broth
  • 1 pound (500 g) raw shrimp/prawns tails on or off, peeled and deveined
  • Sliced green onions and chopped parsley, to garnish

What should I serve with my jambalaya?

Honestly jambalaya is sort of a complete meal on its own! You’ve got protein, carbs, and veggies all in one. If you want to make a side dish, we’d pick something light, raw, and crunchy like a salad or roasted veggies. This hearty dish brings a lot of flavor to the table, so something simple and fresh is best.

Instructions

  • Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
  • Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
  • Sauté the onion, bell pepper and celery until onion is soft and transparent.  Add the garlic and cook until fragrant (30 seconds).
  • Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
  • Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
  • Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
  • Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

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