A simple recipe for jambalaya is perfect comfort food that is bursting with flavour. Onion, celery, and bell peppers (capsicums) sautéed in andouille drippings with garlic, herbs, and Cajun spices make up the fragrant trinity of Cajun/Creole cuisine! This delicious home-cooked dish is made even better by adding chicken and shrimp to the pot of tomato rice! garnishes.

What is in a Jambalaya

Depending on the cook and the recipes handed down from earlier generations, Louisiana’s favourite one-pot dish varies from kitchen to kitchen. Traditionally, any of the following meats are used in jambalaya:

• Chicken or pork
• Sausage — andouille, chorizo or smoked sausage.
• Seafoods — crawfish or shrimp are the favourite choices

Along with rice, chilis, herbs, and broth, the dish also includes an onion, bell pepper, and celery trinity like to soffritto. Until the rice is cooked, everything typically cooks in the same pot.

There are two kinds of Jambalaya: Creole and Cajun. This recipe is the tomato-based Creole version.

What is a good substitute for andouille sausage?

• Mexican chorizo sausage (comes close to andouille in flavour, but not in texture)
• Kielbasa
• Any Polish smoked sausage

What is the difference between paella and jambalaya?

Although Jambalaya and Paella have nearly identical lists of primary ingredients, the spices and seasonings differ. The primary spice used in paella is saffron, therefore paella has less heat than jambalaya.

What is the difference between a gumbo and jambalaya?

Gumbo is a stew or soup that is typically thickened with a roux, whereas Jambalaya is a dish cooked with rice. Okra is typically used to gumbo to thicken the stew and give it a delicious flavour. For the same reason, I use it into this jambalaya dish! You can use File Powder.department if you dislike okra.

Best rice for jambalaya

I cook white rice with both long and short grains. Brown rice can also be used, although it requires more liquid and takes longer to boil than white rice.

Best wines with jambalaya

• Sauvignon Blanc
• Vouvray
• Riesling
• Pinot Gris
• Pinot Noir

Sides that go with jambalaya

You really don’t need to serve jambalaya with anything other than cornbread, fresh baguettes, and a salad with a simple dressing to not overpower all of the spices in it because it is THE ultimate one-pot meal full of components.

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 pepperflakes (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

INSTRUCTIONS

1. In a big pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Use half of the Cajun seasoning to season the chicken and sausage.
2. In the hot oil, brown the sausage; remove with a slotted spoon and save. Chicken should be cooked in the remaining oil until just faintly browned. With a slotted spoon, remove and set aside. seasoning.
3. Saute the celery, onion, and bell pepper until the onion is tender and transparent. Once the garlic is aromatic, add it (30 seconds).
4.  Add the tomatoes and season with the remaining Cajun seasoning, hot sauce, Worcestershire sauce, thyme, oregano, red pepper flakes, and oregano. Add the chicken, sausage, and okra slices (or file powder). Cook for 5 minutes, stirring every so often.
5. Include the rice and chicken broth, then bring to a boil before lowering the heat to low-medium. While stirring occasionally, cover and simmer the rice for 20 to 25 minutes, or until the liquid is absorbed and the rice is done
6. Scatter the shrimp over the jambalaya mixture, gently swirl, and cover with a lid. Depending on the size/thickness of the shrimp being used, simmer for 5–6 minutes, stirring regularly, or until the shrimp are cooked through and pink.
7. If necessary, add a little more salt and pepper and turn off the heat. Add more hot sauce, cayenne pepper, or Cajun flavour to adjust the heat. Serve right away with parsley and thinly sliced green onions.

NOTES

1. Refrigerate any leftovers for up to 3 days.

NUTRITION

Calories: 576kcal | Carbohydrates: 46g | Protein: 43g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 183mg | Sodium: 496mg | Potassium: 756mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1910IU | Vitamin C: 46.1mg | Calcium: 123mg | Iron: 3.3mg