Jambalaya, a quintessential New Orleans classic. There are two general kinds of jambalaya: Creole and Cajun. What’s the difference? The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes, Cajun jambalaya does not. Another difference is the order in which the ingredients are prepared. But both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green). This jambalaya is the Creole version. An important element in this dish is the homemade Creole seasoning. The flavor will be more fresh, bold, and overall better. If you have the herbs and spices on hand to make it, your taste buds will thank you and perform a perfect triple axle. If you must use store-bought, no worries: You’ll still get a double axle.
New Orleans Jambalaya
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Omnivore, Pescatarian
Description
Chicken, shrimp, andouille sausage simmered in a spicy Creole sauce with rice and veggies. Comfort food with a kick!
Ingredients
- 2 tbsp butter
- 1 lbs (454 g) chicken breast, cut into bite-sized pieces
- 1/2 lbs (227 g) andouille sausage, sliced in 1/4 inch slices
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 1 cups (237 ml) white long grain rice
- 1 (14.5 ounce) can diced tomatoes
- 2 tbsp Creole seasoning (see recipe below)
- 1-2 tsp hot sauce
- 1 tsp Worcestershire sauce
- 2 cups (473 ml) chicken broth
- 2 bay leaves
- 3/4 tsp salt
- 1/2 lbs (227 g) medium raw shrimp, deveined (optional: tails removed)
- 4 green onions, thinly sliced
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp sweet paprika powder
- 1 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
Instructions
- Combine all the spices in a coffee or spice grinder. Grind to a fine powder and store in an airtight jar until ready to use.
For the Jambalaya
- Place the chicken in a bowl with 1 tablespoon of the Creole seasoning. Set aside.
- Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes until it begins to brown.
- Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
- Bring to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, stirring halfway through. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
- Serve sprinkled with some sliced green onions.
Notes
- For a smokier flavor, use smoked andouille sausage.
- To reduce sodium, rinse canned diced tomatoes before adding to the jambalaya.
- Leftover jambalaya can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What is the difference between Cajun and Creole jambalaya?
Cajun jambalaya, common in New Orleans, starts by browning the meat and building flavor from the fond. Creole jambalaya includes tomatoes, giving it a redder color and slightly different flavor profile.
What rice works best for jambalaya?
Long grain white rice is traditional. Do not use instant rice or short grain varieties, as they will turn mushy. The rice should absorb the cooking liquid and stay distinct.
Can I adjust the heat level in jambalaya?
Control the spice by adjusting the amount of cayenne pepper and the type of sausage you use. Andouille sausage adds heat on its own, so factor that in when seasoning.
