Authentic Jambalaya

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This quintessential dish from New Orleans is a spicy one-pot rice dish featuring chicken, andouille sausage, shrimp, and a whole host of Southern flavors.  This authentic jambalaya recipe is all you need to create that classic Creole dish that is guaranteed to win everyone over. Let the feast begin!

Most of us won’t be going down to New Orleans for Mardi Gras, but that doesn’t have to stop us from enjoying some great Creole food, does it?  No way!  We can travel to New Orleans via our taste buds by making and enjoying its most famous dish – Jambalaya!  This authentic Jambalaya recipe consistently gets rave reviews and is sure to be a hit at your dinner table!

What is Jambalaya?

If there’s one dish that captures the soul of Louisiana cuisine, it’s jambalaya. This hearty and spicy one-pot chicken, sausage, shrimp and rice dish is a celebration of history, culture and flavor. Jambalaya has deep roots, tracing its origins to the Spanish Valencian Paella and Seafood Paella and the flavors of French, African, and Caribbean cuisine. The dish is built in layers, with the “holy trinity” (onions, bell peppers, and celery), proteins (usually chicken, andouille sausage and shrimp), tomatoes, spices, and rice. It simmers to perfection, letting all the flavors meld into a beautiful, spicy, deeply satisfying dish.

Cajun vs Creole Jambalaya

There are two general kinds of jambalaya:  Creole and Cajun.  Both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green).  The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes while Cajun jambalaya does not.  Another difference is the order in which the ingredients are prepared.  I’m sharing an authentic Creole jambalaya recipe with you.

Jambalaya Ingredients and Substitutions

Creole jambalaya is made with a combination of proteins, vegetables, rice and seasonings. Here is what you’ll need to make it:

• The “Holy Trinity”: Onion, celery and green bell pepper. Additionally, diced tomatoes are added along with yellow onion, green onions and garlic.
• Proteins: Chicken, andouille sausage and shrimp. While anyone in New Orleans will tell you that it’s sacrilegious to use anything but andouille sausage, if you have a hard time finding it you can substitute a smoked sausage of your choice. For the shrimp, choose medium shrimp and devein them. Whether you leave the tails on or remove them is purely aesthetics and a matter of personal preference.
• Butter: For sautéing the chicken and vegetables.
• Rice: Choose a long grain white rice variety for this such as Louisiana rice (like this one or this one), Carolina rice or similar. As a matter of personal preference, some people like to use par-boiled rice because it isn’t as sticky.
• Chicken Broth: For simmering everything in. Store-bought or homemade chicken broth, your choice.
• Seasonings: Hot sauce for some kick (add more or less per preference), Worcestershire sauce for depth and umami, bay leaves for an earthy flavor, salt to tie it all together, and most importantly Creole seasoning. I very strongly recommend making your own homemade Creole Seasoning. I promise, it will give you the BEST flavor.

As I already mentioned above, an absolutely key ingredient in this dish is the Creole seasoning and I STRONGLY recommend you make your own.  The flavor will be fresher, bolder and SO much better than store-bought.  It’s super quick and simple to make and trust me, it’s WORTH it! Check out my recipe for homemade Creole Seasoning.

Jambalaya Recipe

Let’s get started!

Make the homemade Creole Seasoning.  Trust me, it’s so much better than store-bought and will make a HUGE difference in the flavor outcome of your jambalaya.

Cut the chicken into bite-sized pieces and slice the andouille sausage.  Stir half of the Creole seasoning in the chicken to evenly coat.   Set aside until ready to use.

Heat the butter in a large skillet over medium-high heat and cook the chicken until browned on all sides. Add the andouille sausage and cook for another 3 minutes or until the sausage begins to brown. Add the onion, garlic, green bell pepper, and celery and cook for another 4 minutes.

Stir in the rice, tomatoes, and the remaining Creole seasoning.

Add the broth, hot sauce, Worcestershire sauce, salt and pepper, and bay leaves.  

Stir to combine and bring to a boil.  Reduce the heat to medium-low, cover, and simmer for 15 minutes, giving it a stir around the halfway point.

Stir in the shrimp, cover, and continue to simmer for another 10 minutes.  Add more Creole seasoning, hot sauce, or salt and pepper to taste. Serve sprinkled with some sliced green onions.  Your authentic jambalaya is ready to serve!

Enjoy!

New Orleans Jambalaya is truly the ultimate comfort food and is sure to become a favorite (just check out all the rave reviews below).  So come get your Creole on and laissez les bons temps rouler!

But first, a few words from Mr. Hank Williams Jr.. And yes, at the risk of starting a rebellion I’ll admit that I like The Carpenter’s version best. My apologies to Hank. Hit it, Karen!

Goodbye, Joe, me gotta go, me oh my oh.
Me gotta go, pole the pirogue down the bayou.
My Yvonne, the sweetest one, me oh my oh.
Son of a gun, we’ll have big fun on the bayou!

Thibodaux, Fontaineaux, the place is buzzin’,
kinfolk come to see Yvonne by the dozen.
Dress in style and go hog wild, me oh my oh.
Son of a gun, we’ll have big fun on the bayou!

Jambalaya and a crawfish pie and filé gumbo
‘Cause tonight I’m gonna see my ma cher amio.
Pick guitar, fill fruit jar and be gayo,
Son of a gun, we’ll have big fun on the bayou!

For more delicious Southern recipes be sure to try my:

• Shrimp and Grits
• Butter Beans
• Grillades and Grits
• Fried Green Tomatoes
• Fried Okra
• Pickled Okra
• Corn Pudding
• Andouille and Greens with Cheese Grits
• Sausage Gravy and Biscuits
• Boiled Peanuts
• Skillet Cornbread
• Southern Black Eyed Pea Salad
• Fried Catfish
• Chicken Fried Steak Burgers

Originally Published on The Daring Gourmet February 2014