Simple ingredients including chicken thighs, andouille sausage, and shrimp are combined with rice and lots of seasoning for a beautiful dish. While the ingredients seem simple, the flavor of this dish is anything but!
What is Jambalaya?
When I travel I always take cooking classes and go on food tours to learn the culture of the foods from the region. I learned to make Jambalaya in New Orleans and along with gumbo, they’re two of my absolute favorites. Jambalaya is a dish made with rice, sautéed vegetables, meat, and seafood. It can be cooked for an ordinary supper but is typically a celebratory meal or a dish prepared for large groups of people. As this is a cajun jambalaya it contains no tomatoes.
Jambalya vs. Gumbo
Jambalaya and gumbo are totally different dishes. Gumbo is a broth-based soup made with a roux and is thickened with okra (or file). It is often served over rice (and sometimes with a scoop of potato salad). Jambalaya is a rice-based dish jam-packed with flavor from sauteed meats (in this case, chicken & sausage), a beautiful fond (brown bits in the pan) and great seasoning.
What’s in Jambalaya?
SEASONING A great seasoning is really important when making Jambalaya! You can use a premade seasoning or homemade Cajun Seasoning. I’m partial to Andy Roos seasonings because they pack a huge flavor punch without being overly salty. Depending on where you live, you might need to order them but I can assure you it’s worth it! PROTEIN This recipe has chicken thighs, andouille sausage, and shrimp. The chicken and sausage are browned in oil to great tons of flavor in this dish. The shrimp is added at the very end and cooks from the steam from the rice to become perfectly tender. VEGGIES Just like in our etouffee recipe, the veggies in this recipe are celery/onion/green pepper (aka the holy trinity).
How to Make Jambalaya
Jambalaya cooks the best right in a large skillet or Dutch oven, so it’s easy to make the whole dish in just one pot.
Leftovers
Keep Jambalaya covered in the refrigerator and it will keep about 4 days. Stir it well and reheat on the stove or in the microwave. Freeze Jambalaya in zippered bags with the date written on the outside and it will keep about 2 months.
More Southern Favorites
Homemade Cornbread Recipe Cajun Shrimp Pasta Shrimp and Grits The Best Sausage Gravy Recipe Homemade Biscuits Pimento Cheese Cheese Grits (personal favorite)
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