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jambalaya best recipe

by Travis Feest Published 1 year ago Updated 5 months ago
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How to make the best Jambalaya?

My Best-Ever Jambalaya

  • Ingredients
  • Directions. In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.
  • Nutrition Facts

What are tips for making great Jambalaya?

Jambalaya tips, tricks, and secrets from the New Orleans food authority

  • Brown your vegetables in the fat from the sausage. ...
  • Try a browning agent. ...
  • Don’t be afraid of the easy-rice shortcut. ...
  • Season your jambalaya “just this side of hot”. ...
  • Even your brown jambalaya can be colorful. ...
  • Don’t overcook it. ...
  • But you’re not done yet. ...
  • Gonzales Jambalaya. ...

What are some of the best Jambalaya spices?

To make classic jambalaya, you will need:

  • The Cajun/Creole “holy trinity”: Celery, onion and green bell pepper (although for some extra color, I’ve also used red and yellow bell peppers).
  • Jalapeño and cayenne: For heat. ...
  • Garlic, Creole or Cajun seasoning, bay leaf, thyme: Some of my favorite seasonings.
  • Chicken, shrimp and Andouille sausage: Or whatever proteins you prefer. ...

More items...

How to make jambalaya in the Instant Pot?

  • Stir in the Ingredients: Add the chopped veggies, tomatoes, broth, chicken, sausage, Cajun seasoning, oregano, and thyme to the Instant Pot. Stir.
  • Pressure Cook: Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure. ...
  • Serve: Stir and serve warm over cooked rice. Top with hot sauce, if desired.

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What is the difference between Creole and Cajun jambalaya?

Creole jambalaya includes tomatoes—possibly a sub for paella's saffron (a once out-of-reach ingredient for southern Louisianans). Cajun jambalaya, found more frequently further outside of New Orleans, omits tomatoes, yielding distinctly cooked grains, garnished with chicken, sausage, and later, spring onions.

What goes well with jambalaya?

What to Serve With JambalayaMarie Callender's Cornbread. ... Cajun Buttered Corn on the Cob. ... Cheddar Biscuits. ... Air Fryer Hush Puppies. ... Tossed Green Salad. ... Easy Tomato Cucumber Salad. ... Garlic Parm Grilled Oysters. ... Black Eyed Peas With Smoky Collards And Cheesy Grits.More items...•

How do you keep jambalaya moist?

It's a little wet and thick but can easily turn dry after it's done fully cooking. Jambalaya is not soupy or gooey. To prevent gooey jambalaya, it's always recommended that you wash the starches out of the rice by rinsing it under cold water until the water runs clear.

What makes a jambalaya a jambalaya?

Jambalaya isn't gumbo or étouffée. The three dishes are often confused, but the difference is simple: Jambalaya is a rice dish. In jambalaya, rice is cooked along with the other ingredients and is the most prevalent component in the finished dish.

How do you add flavor to jambalaya?

Yellow onion, bell pepper, celery, and garlic – these fresh vegetables build of the crucial first layer of flavor of the dish, don't skip them. Canned crushed tomatoes – this adds a very lightly sweet flavor and gives it that classic tomatoey base. Canned petite diced tomatoes would work too.

What is the difference between gumbo and jambalaya?

The main difference between these two dishes is their use of rice. Gumbo is really a soup or stew that's often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it.

Should jambalaya be soupy or dry?

A cajun jambalaya, I'm reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).

Should I rinse rice for jambalaya?

I typically wash rice before cooking for other recipes, but not for jambalaya. The starches on the surface of the grains lightly thicken the liquid for a creamier consistency.

How do you make jambalaya rice fluffy?

All you need to do is add enough chicken stock to the tomato juices to give you twice the volume of the rice. In my recipe, I call for two cups of long-grain rice. That means you need a total of four cups of liquid—whatever you get from the tomatoes, plus however much chicken stock you need to make up the difference.

Does jambalaya need a roux?

An authentic jambalaya recipe requires using a dark roux to thicken the liquid.

Is jambalaya better the next day?

Chicken, sausage and shrimp work best, and in any combination. Use just one or throw in all three for a flavorful feast. It can be Cajun-ized with the addition of tomatoes, which I use when making the dish. And I swear jambalaya tastes even better the next day, after the flavors have had a chance to blend further.

Does okra belong in jambalaya?

Jambalaya is similar to gumbo in that it's a stew made from meat and vegetables (and includes the “Holy Trinity” as a base) but does not include the okra or filé powder as a thickener. Jambalaya is also prepared with rice, but the rice is integrated into the stew while cooking the other ingredients.

What kind of bread goes with jambalaya?

Corn breadYou might be wondering what to serve with jambalaya, but it's truly the perfect one-dish dinner. Since it's already so chock-full of ingredients, you won't need much more to round out the meal. Corn bread is a quintessential pairing.

Do you eat jambalaya with a fork or spoon?

You can eat it with a fork. If you need a spoon to clean your bowl of jambalaya … well. Not a fan. Our jambalaya uses a mix of andouille sausage and pork.

How do you thicken jambalaya?

Pour the whisked, blended tomato juice and cornstarch into the pot of simmering jambalaya. Stir thoroughly with a large wooden or plastic spoon to disperse the thickening ingredients throughout. Do this for several minutes to ensure it is mixed.

Why is it called jambalaya?

The Oxford English Dictionary indicates that jambalaya comes from the Provençal word jambalaia, meaning a mish mash, or mixup, and also meaning a pilaf (pilau) of rice. This is supported by the fact that the first printed appearance of the word is in a Provençal poem published in 1837.

Directions

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

Most helpful positive review

Excellent!! Just used olive oil, kielbasa, no file powder, and added some shrimp during the last 7 minutes. Since I added the shrimp, I used a full 28 oz can of crushed tomatoes. Also seasoned with some thyme and fresh basil. Cooked rice separately, so skipped on the broth.

Most helpful critical review

My rice never fuller cooked, I kept adding broth but the rice is still crunchy. The flavor was great, but I think this recipe needs adjustment, I should have gone with my gut and cooked the rice on its own.

How Long to Cook Jambalaya?

Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Turn off the heat and leave the rice to stand for 12 minutes before I serve it. If you stir it too soon you’ll end up with a mushier texture of rice. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using.

Jambalaya Recipe Tips

As with most things, the better ingredients, the better the end result will taste. Certain ingredients are very important to making this an authentic Creole dish. We break these ingredients down below, so you can have the best Jambalaya recipe. Andouille is a staple of Creole cooking, characterized by its smoky flavor and specific blend of spices.

Jambalaya Origin

Jambalaya is one of Creole cuisine's greatest creations. It's spicy, hearty, and incredibly flavorful. Originating in Louisiana with French and Spanish influence, Jambalaya is typically made with meat and vegetables mixed with rice.

What is the difference between Cajun and Creole jambalaya?

Cajun jambalaya is traditionally made without tomatoes, while Creole jambalaya includes tomatoes. Additionally, Cajun jambalaya is typically made by throwing all ingredients together in one pot, all at one time, to cook, while the process of preparing Creole jambalaya is broken down more into steps and includes more layering of flavors.

Should jambalaya be soupy?

Jambalaya should be thick and dry. If your jambalaya is too thin or soupy, try adding more rice or reducing the chicken stock.

What is traditionally served with jambalaya?

Try our Cheddar Cornbread or Hush Puppies with your jambalaya. Or, give it a real Southern flair and side it with Bacon Collard Greens or Swiss Chard with Onions and Garlic .

Shrimp, Sausage, and Fish Jambalaya

This take on jambalaya uses shrimp, andouille sausage, and cod in a well-seasoned rice and tomato mixture for a large pot of delicious.

Low Carb Jambalaya

A jambalaya for the low-carb and paleo crowd. It's rice free, with extra veggies to make up the volume. Just as delicious and flavorful as traditional jambalaya, without the insulin spike!

Chef John's Sausage & Shrimp Jambalaya

While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.

Oven Baked Jambalaya

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Jambalaya In a Jiffy

You'll appreciate this nicely spiced combination on days when you're pressed for time.

Turkey Jambalaya

This is a low-fat version of the classic Cajun dish. You can use any kind of meat...sausage, chicken, shrimp, or, as I do, lowfat turkey sausage. This is a snap to prepare. You'll love it!

Meaty Slow Cooker Jambalaya

I like to avoid frozen shrimp when I can so I am using dry cured ham instead to this delicious jambalaya! Toss the chicken, sausage, ham, vegetables, and seasonings in the slow cooker and forget about it until dinner time.

You're craving something spicy and flavorful for dinner? Look through our hearty jambalaya recipes. This collection includes chicken, sausage, shrimp and even vegetarian options!

You're craving something spicy and flavorful for dinner? Look through our hearty jambalaya recipes. This collection includes chicken, sausage, shrimp and even vegetarian options!

Pressure-Cooker Jambalaya Risotto

I love making this pressure-cooker jambalaya, especially when entertaining. The risotto makes it creamy and delicious. —Janice Elder, Charlotte, North Carolina

Bulgur Jambalaya

I like making this dish because it allows me to stay on track for my weight loss without giving up foods I love. —Nicholas Monfre, Oak Ridge, New Jersey

Forgotten Jambalaya

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas

Chicken Jambalaya

This is a great easy chicken jambalaya recipe. It's great to serve at parties and it reheats well after! —Lynn Desjardins, Atkinson, New Hampshire

Gulf Coast Jambalaya Rice

As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida

Veg Jambalaya

This flavorful entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, Colorado

Jambalaya Ingredients

Alright, let’s talk ingredients. To make classic jambalaya, you will need:

How To Make Jambalaya

Heads up! I’ve edited this method a bit since I first posted this recipe back in 2014. The ingredients are all the same — I just changed the order of things slightly.

What To Serve With Jambalaya

Since this dish is already incredibly hearty, I would recommend serving it with anything light and fresh, such as:

Jambalaya

Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun flavors that everyone will love.

Jambalaya is a quintessential one pot recipe with chicken, sausage, shrimp and rice! Coming to you from New Orleans!

An easy Jambalaya recipe is pure comfort food filled to the brim with flavour.

Authentic Jambalaya Recipe

Louisiana’s favourite one-pot dish varies from kitchen to kitchen, depending on the cook and the recipes passed down from older generations. Jambalaya traditionally contains any of the following meats:

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