Jambalayarecipe, A simple recipe for jambalaya is the perfect comfort food that is bursting with flavor. 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!

What is in a jambalaya

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

  • poultry or pork
  • Sausage, such as chorizo, andouille, or smoked sausage.
  • Seafood is popular, especially crawfish or shrimp.

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

Jambalaya comes in two varieties: Creole and Cajun. The tomato-based Creole variant of this recipe.

Cajun Vs Creole Jambalaya

Cajun cooks do not use tomatoes in their “red jambalaya,” although Creole cooks do. The order in which the ingredients are prepared is another variation. I experimented with both while developing the recipe, combining a bit of each, and in the end, I decided to sauté the sausage first to release drippings into the pot for the “soffritto.” This, in our opinion, produced the best flavor!

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.


Ingredients Jambalayarecipe

  • 3 tablespoons cooking oil, divided
  • 2 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)
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  • 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 of celery, chopped
  • 4 cloves garlic, minced
  • 14 ounces (400 g) can of crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon each of 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

Instruction Jambalayarecipe

  1. In a big pot or Dutch oven, warm 1 tablespoon of oil over medium heat. Use half of the Cajun seasoning to season the chicken and sausage.
  2. Sausage is browned in heated oil before being removed with a slotted spoon and placed aside. Chicken should be cooked in the remaining oil until just faintly browned. With a slotted spoon, remove and set aside.
  3. Once the onion is tender and transparent, add the bell pepper and celery and continue to sauté. 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. Bring the rice and chicken broth to a boil before turning down 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.
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  7. On top of the jambalaya mixture, scatter the shrimp, gently toss, and then 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.
  8. If more salt and pepper are required, add it after removing the dish from the heat. Add more hot sauce, cayenne pepper, or Cajun flavor to adjust the heat. Serve right away with parsley and thinly sliced green onions.

NOTES: Keep any leftovers in the fridge for up to three days.

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