What is Jambalaya?
This recipe 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
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.
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 recipe 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? 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
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.
- CORNBREAD
- RED BEANS AND RICE
- GUMBO
- KING CAKE
- Collard Greens
- DIRTY RICE DRESSING
Interested in more things New Orleans? Check out our post about traveling to New Orleans below.
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 “holy trinity” 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.
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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40 Responses
Instructions for chicken were a bit unclear. Do you add the chicken in with all of the crushed tomato and puree?
You are correct. I am sorry about that. I will make sure it is fixed.
Have made several times and love. I have to ask though. Do you really mean 20oz of crushed tomatoes or did you mean to write 28? Crushed tomatoes only come in either 15oz or 28oz cans to my knowledge, or at least I’ve never found them in person or online. The first few times I made it I just got a 28oz can and measured 20oz of it. Then I started just doing a 15oz can of crushed tomatoes, an extra T of tomato paste, and an extra cup of chicken broth because it’s easier. It’s still modeled after your recipe, but I find this easier than splitting a can and throwing away the excess.
I am very happy to hear you love the recipe. It is definitely correct and based on family member feedback per the serving size, the extra 8 oz of tomatoes is plenty. However, I do not see anything wrong with using the whole can. Cooking is about adding variations to recipes to make them better for you. Thank you for your feedback =)
10/10! I’ve come back to this recipe many times and it can’t be beat!
I am so glad you love it =)