What is Jambalaya?
Jambalaya is a real southern Louisiana dish of American origin. Two varieties of this seasoned rice dish originated in Louisiana. Cajun jambalaya is “brown” and gets its flavor from browned pork sausage. Creole jambalaya is “red” because of its use of crushed tomatoes. Both dishes use a trinity of vegetables that include onion, celery, and bell pepper cooked in stock. Rice is then added to the simmering pot until nearly all the liquid is absorbed. Today, chicken, pork sausage, or shrimp can be added to the French Quarter NOLA dish.
Jambalaya is a southern delicacy. It is served as a main dish entree, side dish, or appetizer.
Creole Vs. Cajun Jambalaya
Cajun jambalaya is referred to as a brown jambalaya because of its origin in the bayous of Lousiana. The ingredients include smoked andouille sausage that’s browned until the fat is rendered in a pot. It’s then cooked with onion, celery, and green bell pepper in stock with traditional seasoning and rice.
In Creole cuisine cooking, the introduction of tomatoes and shrimp has influences from Spanish, French, Africans locals. Today, Creole jambalaya is more popular than Cajun Jambalaya. You’ll find local restaurants serve “red” Creole Jambalaya with tomatoes more often than Cajun Jambalaya in New Orleans. Most of the locals I know prefer to make jambalaya with the addition of tomatoes. For a Cajun recipe that is not heavy on tomato, try this authentic Dirty Rice Recipe.
How to Make Jambalaya; Jambalaya Ingredients
- ANDOUILLE SAUSAGE: Smoked and seasoned cajun or creole pork sausage. The pork sausage gets cooked in butter. The fat from the pork adds deep flavor to this dish.
- CHICKEN: Cooked chicken thighs, shredded.
- A TRINITY OF VEGETABLES: Classic Louisiana cooking vegetables that include onions, green peppers, and celery get cooked down.
- TOMATOES: Canned crushed tomatoes and tomato puree are ingredients used to give this Creole Jambalaya its classic red color. The tomato ingredients thicken the base of this dish as well as flavor it.
- STOCK: Chicken stock is added to the pot of cooked vegetables and tomatoes then simmered until deep flavors develop; about 1 hour.
- CREOLE FLAVOR & SEASONINGS: Garlic, bay leaves, thyme, cayenne, black peppers, salt. Pepper sauce is used to add more spice/heat. These classic Louisiana spices and seasonings add flavor.
- RICE: Long-grain white rice is used in making jambalaya. It is added to the simmering pot during the end of cooking where it absorbs the deeply seasoned liquid base.
Jambalaya vs. Gumbo: Are jambalaya and gumbo the same thing?
No, they are not. While both dishes originated in Louisiana, gumbo is a soup-based dish made with a dark roux, broth, and vegetables. The roux is made of flour and oil and it’s cooked on the stovetop until it’s dark in color. This roux gives gumbo its classic taste. Gumbo is often served with a scoop of cooked rice.
Jambalaya is an easy rice dish with deep flavors from vegetables, seasoning, spices, and sausage. It can include tomatoes like in this creole recipe or none at all like in cajun recipes. In this dish, the rice gets added to the pot at the end of cooking. The end result is a well-seasoned rice dish. Jambalaya is not the same as dirty rice.
Expert Tips: Authentic Homemade Jambalaya
Jambalaya Additions: What meat can I use in Jambalaya? Jambalaya is traditionally made with chicken and sausage. You will also find it made with shrimp. If adding shrimp, add it when the rice is tender and only a few minutes of cooking remains. Stir in 1 pound raw, medium shrimp and cook for 3 minutes.
Is Jambalaya Wet or Dry? It has a texture that is similar to porridge. As a local New Orleanian, correctly cooked creole jambalaya is slightly pasty. It’s a little wet and thick but can easily turn dry after it’s done fully cooking. Jambalaya is not soupy or gooey. To prevent gooey jambalaya, it’s always recommended that you wash the starches out of the rice by rinsing it under cold water until the water runs clear. As the dish sits, the cooking liquid should nearly be all absorbed.
Shopping for Ingredients
- CHICKEN: Use of chicken in this recipe is traditional. If in a hurry, use rotisserie chicken in a pinch. Also, chicken thighs or chicken breasts may be baked in the oven first and added to the stockpot while simmering. Chicken may also be pressure cooked.
- ANDOUILLE SAUSAGE: Andouille sausage is seasoned and heavily smoked sausage. It is often called Cajun sausage. A good substitute for Andouille sausage is Kielbasa sausage. I do not recommend breakfast sausage for jambalaya.
- TOMATO PUREE: You’ll need crushed tomatoes and tomato puree in this Louisiana dish. Find tomato puree near tomato paste. If you cannot find, you can make your own tomato puree by mixing 3 tbsp tomato paste and 6 tbsp water.
- HOW TO RINSE RICE: Pour rice into a fine-mesh strainer or kitchen tea towel. Rinse under cold water until rice runs clear.
- PEPPER SAUCE: Pepper sauce can be found near hot sauce. Pepper sauce is hot peppers in vinegar. It is not the same as hot sauce. Use red pepper flakes in place of pepper sauce if needed.
The Best Side Dishes for Jambalaya
Jambalaya is traditionally served as an entree or side dish in the deep south New Orleans. It can be served with these classic New Orleans, Louisiana recipes.
Commonly Asked Questions
Q: Can this dish be made with skinless chicken breasts?
A: Yes, this dish can be made with skinless chicken breasts. However, keep in mind that chicken breasts tend to dry out more quickly than chicken thighs. To prevent dryness, you may want to marinate the chicken breasts in the yogurt mixture for a longer period of time or reduce the cooking time slightly.
Q: What are the storage recommendations for Creole Chicken and Sausage Jambalaya?
A: Store any leftover Jambalaya in an airtight container in the refrigerator for up to 3-4 days. It’s important to cool the Jambalaya quickly to prevent bacteria growth, so it’s best to divide it into smaller portions and store it in shallow containers.
Q: How should I reheat Jambalaya?
A: To reheat Jambalaya, transfer it to a microwave-safe dish and reheat it in the microwave, stirring occasionally, until it’s hot throughout. Alternatively, you can reheat it on the stovetop in a covered saucepan over low heat, stirring occasionally, until it’s hot throughout. It’s important to ensure that the Jambalaya is heated to an internal temperature of 165°F (74°C) before serving.
Q: What are the ingredients of cajun seasoning?
A: The ingredients of Cajun seasoning can vary depending on the recipe or brand, but typically it includes a mix of spices such as paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Other common ingredients may include thyme, oregano, and red pepper flakes. The proportions of these ingredients can also vary depending on personal preference and the desired level of spiciness.
Q: Is this recipe commonly made in a large dutch oven?
A: Yes, this recipe can be commonly made in a Dutch oven. A Dutch oven is a versatile piece of cookware that is often used for braising, stewing, and making soups. It is ideal for cooking this recipe because it can be used on the stovetop and in the oven, which is necessary for this recipe since it requires both stovetop and oven cooking. Additionally, a Dutch oven’s thick walls and heavy lid allow for even heat distribution and moisture retention, resulting in a flavorful and tender chicken. A large dutch oven will also increase the total time of this recipe to be an all-day affair.
Q: What is a holy trinity?
A: The u0022holy trinityu0022 is a term used in Cajun and Creole cuisine to refer to a combination of three vegetables: onions, bell peppers, and celery. This mixture is considered the foundation of many Cajun and Creole dishes, providing a flavor base and a source of nutrients. It is similar to the French mirepoix, which uses onions, carrots, and celery.
- CORNBREAD
- RED BEANS AND RICE
- GUMBO
- KING CAKE
- Collard Greens
- DIRTY RICE DRESSING
What is YOUR favorite southern recipes found in the French Quarter NOLA that you want to re-create at home?
Creole Chicken and Sausage Jambalaya {From a NOLA Local}
Ingredients
- 1 lb chicken thighs see notes for quicker alternative
- 2 tbsp unsalted butter
- 1 lb. Andouille Sausage, sliced into rounds
- 1 medium yellow onion, chopped
- 1 green pepper, chopped
- 2 celery stalks, diced
- 1 bunch green onions, chopped separate white and green parts
- 3 cloves garlic, minced or about 1.5 tsp garlic paste
- 20 oz canned crushed tomatoes
- 1/4 cup tomato puree see notes for alternative
- 2 whole bay leaves
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cayenne
- 1/4 tsp dried thyme
- 1 tsp Tony Chachere Creole Seasoning
- 4 cups chicken stock
- 1 tbsp Louisiana pepper sauce or 1/4 tsp red pepper flakes, more to taste
- 2 cups long-grain white rice, well rinsed
Instructions
- Heat 1.5 tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
- Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
- Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
- Add crushed tomatoes, tomato puree, salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes.
- Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
- Bring to a boil then reduce heat to a simmer. I reduced heat to a level 2/3 on the stovetop.
- Cook uncovered until liquid is reduced by 1/3 or about 1 hour.
- Bring jambalaya to a boil. Stir in 2 cups uncooked rice then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. *NOTE* If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
- Stir in remaining green onions. Serve with hot sauce if desired.
Notes
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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32 Responses
Hi! I’ve made this recipe a hand full of times and it’s soo delicious!! I have family in town and want to try it in the Dutch oven (all day).
The post says you will use both the stove top and oven. Can you please let me know when it goes in the oven and what temp and for how long??!! Thank you soooo much!!
You can try this adaptation:
Dutch Oven Creole Chicken and Sausage Jambalaya:
Preparation: Begin by preparing all ingredients as listed in the recipe.
Searing: On the stovetop, heat your Dutch oven over medium heat with the oil. Sear the chicken thighs as per the recipe. Once done, remove them and set aside. Then, melt the butter and brown the sausage rounds.
Sauté: Add in the onions, green pepper, celery, white parts of green onions, and garlic. Continue to cook until the onions become translucent.
Adding Ingredients: Stir in the crushed tomatoes, tomato puree, and all the seasonings. Follow by pouring in the chicken stock and stir well. Add the chicken thighs back into the pot.
Slow Cooking: Now, instead of boiling and then simmering, you’ll adjust for slow cooking. Preheat your oven to 275°F (135°C). Once the mixture in your Dutch oven comes to a simmer on the stovetop, cover with the lid and place it in the oven. Let it slow cook for about 4-5 hours. The slow and low cooking will allow flavors to meld and deepen.
Adding Rice: After 4-5 hours, take out the Dutch oven and stir in your well-rinsed rice. Place it back into the oven for another 30-40 minutes or until the rice is cooked through. You might want to check it periodically. If the mixture seems too dry, you can add a little more stock or water.
Final Steps: Once the rice is cooked, remove the Dutch oven from the oven, stir in the remaining green onions, and serve with hot sauce if desired.
This was absolutely spectacular. However, the rice took much longer than 20 minutes and I had to add an additional 2c of chicken broth. would definitely make again, adjusting for time changes.
I agree… Some of my rice was slightly undercooked. Didn’t think to add more chicken stock.. Oh well… Next time
Thank you for sharing this delicious recipe. This is the best jambalaya I’ve ever had! I made this exactly as written, including making my own Creole spice mix. It was fantastic, much better than any Jambalaya.
Thank you for sharing this delicious recipe. Easy to prepare and love the flavor and heat will make this one of my favorites.
Going to try this tonight. So far, the closet recipe to what I am looking for. However, I will say this. I am from New Orleans, born and raised my whole life. There are MANY natives who prefer a Cajun jambalaya recipe to a Creole one. Tomatoes in jambalaya is a “northern Louisiana” thing. When I saw the picture, I was excited because I thought this would be a Cajun recipe. Alas, there are those darn tomatoes again. I am going to try this tonight and tweak it a bit to leave out the tomatoes. Here goes nothing!
This recipe is fantastic. Followed it to a ‘T’.
If you want authentic Creole Jambalaya, I highly suggest you use this recipe.
Fantastic 10⭐
Love this recipe! I’ve made it several times and it’s a household favorite. I have to ask, when you say 20oz can crushed tomatoes did you mean to write 28? I’ve never been able to find a 20oz can. Everything seems to be 28. I usually have to add a little extra water.
I’ve tried this recipe twice and both times I’ve had the same experience. The flavor of this Jambalaya is delicious and perfect to me, not too spicy but still super flavorful BUT both times I have had the bottom of the pot burn, while still having the rice undercooked! I end up having to put an entire extra carton of chicken stock and cooking for almost an extra hour in order to get the rice to an edible state.
The instructions are a bit confusing. I wish the step to rinse the rice was in the instructions instead of the blurb, along with when to shred and add back the chicken and sausage. I also wish they would specify whether to cook the rice with the lid on or off. I have tried both, and stirred while cooking (kept on heat level specified in recipe) but the bottom gets burned and the rice just takes forever to cook!
I am sorry you’re having difficulty. Many readers report the recipe is excellent and understandable.
Turned out amazing! My husband loves it. This will definitely be added into our rotation.
So we’ve been cooking jambalaya out of a packet at the firehouse for years. And it wasn’t bad. I’ve recently really started getting into cooking. So I tried your recipe at the station the other day. The guys said that was the best jambalaya they’ve ever had. On point Laura. Thanks for sharing.
Dustin
I’ve been using this recipe for a year now. never thought to comment but it is delicious and simple to make.
I’ve tried other recipes but this one is one of the best I’ve found.
This is a very easy recipe. Absolutely delicious!!😋
Maybe I just missed it but I don’t see anything in the recipe that says where you add the chicken thighs back into the sausage, onion &spice mixture. I did make this before and just threw the chicken in after adding the broth to the pot and it turned out delicious.
No, you didn’t miss it. I think you did it in the right sequence though. It also doesn’t say it in the recipe, but the chicken is supposed to be shredded. It’s mentioned in the How to Make Jambalaya, but not the recipe itself.
Thank you! I was wondering the same, will follow you and add chicken before broth!
Made this for dinner tonight and it was definitely worth the time to prep ingredients! A few things I can add:
– I missed the part about shredding the chicken, so I cubed it raw and cooked it before the sausage.
– I subbed the tomatoes listed for 15oz crushed, 6oz paste, plus 6oz water to clear the rest of the paste can.
– I needed to turn my heat all the way to low and cover it to keep too much of the liquid from cooking off. Then I brought it back to boil before adding the rice and turning it back to low to cook the rice.
If you’re on the fence, you should totally try this. So soooo good, my one year old even loved it!
Glad to have a fan. Don’t rush and dump all the ingredients in at once otherwise it’s a different recipe. Almost like the tomatoes never had time to deepen in flavor and develop with all the other vegetables and herbs befor adding rice.
Can this be made in an instant pot?
No it cannot. The tomato ingredients are too heavy and thick to not result in a burn notice. I may modify it and try it in the future and update the post if I find a variation that works.
Can I use brown rice instead of white? How would this effect the liquid and timing?
I have not tried it so I am not sure how it will turn out.
I am excited to try this! It is in line with the taste and look I want. I DO want a more brown taste and appearance. Do you think I can add just the puree (omitting the crushed tomatoes) and it will lend enough flavor while not turning it too red? And if I do that, what would that do to the liquid level? I am going to attempt today or this weekend, I just wanted your opinion. Last time I used canned diced and did not like the tomato skins.
You’ll have to add slightly less water in its place but it should work.
The flavor is good but for whatever reason mine looks NOTHING like the picture. It looks more like what should have been an Italian dish but I used rice instead of pasta. I followed everything exactly so no clue why. Any ideas?
Sounds about right. The lighting was different that day so yes it will be a darker tomato color. Glad you liked it!
I am very excited to try this recipe! Any chance you can clarify what: Louisiana pepper sauce is? A picture or brand? I saw a picture of the Crystal Lousisiana’s Pure Hot Sauce in your picture, but I don’t think that’s what you’re talking about in the recipe. Thank you!
Hi Lina, any brand of pepper sauce will do. They are these tiny light green peppers (Tabasco Peppers) in vinegar. Here is what they look like https://www.instacart.com/landing?product_id=258004&retailer_id=57®ion_id=8478452468&mrid=102668155
Thank you for clarifying! I guess you would just use the liquid and not the actual peppers? I almost have all the ingredients now 🙂
Making this tonight, can’t wait!