Take a trip to Cajun country with this recipe for classic Jambalaya, an easy but fulfilling dinner that’s perfect for your next party or family gathering!
If there was ever a dish that perfectly encapsulated an entire region, it would be jambalaya and its relationship with the state of Louisiana. Jambalaya itself is not an especially artful-looking dish, and the name itself—which likely harkens to the Provençal word “jambalaia,” meaning “mish-mash”—makes it clear that what you’re getting is going to be a big blend of different ingredients, just like Louisiana itself. The mish-mash of African, Spanish, and French cultures of the Cajun region of America’s Gulf Coast states is reflected in the blend of these cultures’ ingredients and spices.
I personally love this dish because it’s incredibly easy to make, for one, but also because it’s just such a simple crowd-pleaser. Unlike some dishes, which require artful presentation and careful construction, the messier the jambalaya is, the better. All you have to do is set out a giant pot of the stuff and let people spoon out servings themselves in bowls. Your guests will be charmed by this setup, and the hungriest will appreciate the ample opportunity to go in for seconds, thirds, or even fourths.
Plus, it makes cleanup easy. In an age where every TikTok recipe is hopping on the “one pot” bandwagon, here’s one of the original one-pot dishes of American cuisine. By searing your meats first, especially the andouille sausage, you let the flavors meld with the vegetables. This creates a robust combination of layered ingredients, all simmered together in a rich sauce.
What makes andouille sausage special?
First of all, let’s make sure we’re pronouncing it right. Andouille sausage, pronounced ahn-DOO-ee, was originally a French sausage. It is known for its gray color and its mixture of garlic, pepper, onions, wine, and other seasonings, especially cayenne pepper. This gives the sausage a light kick, although, in a dish like jambalaya, you won’t need to worry too much about it being too spicy because the bevy of other ingredients is going to balance things out.
Today, when you say “andouille sausage,” there’s a good chance people will immediately think of jambalaya—that’s how closely interlinked the ingredient is to the dish. And while it may have begun as a French sausage, the meat’s ubiquity in the Cajun region of Louisiana has made it a staple of America’s Gulf region’s cuisine.
The main thing you want from your sausage in a dish like jambalaya is a nice sear on the outside, which has two great benefits: First and foremost, your sausage will have that nice flavor that comes from rendered fat. Secondly, the little bits and pieces of charred sausage left behind in the pot will blend into your sauce, creating a rich flavor profile that enhances the milder elements of the dish.
How to Make Ahead and Store?
Jambalaya is just about the easiest dish in the world to make for meal prep or to enjoy as leftovers. Simply scoop the food into an airtight container or dump it in a ziplock bag. Another option is to simply put it in a bowl and cover it, and you’re good to go. You can keep it in your refrigerator for up to four days.
Do I Have to Sear my Meats First?
No, you do not, but I would highly recommend it. As I mentioned above, when you give your sausage a nice sear beforehand, you lock flavor into the sausage itself while also imparting a nice umami sensation to the rest of the sauce. It only takes a few minutes, and it’s well worth it.
Serving Suggestions
This dish is perfect for big groups, as it’s so easy to self-serve. It’s also a great meal-prep for people looking for a simple dish to grab and heat up in a hurry. I personally know of many athletes who regularly use jambalaya as a meal prep dish, given its hearty protein and nourishing vegetables, all bonded by healthy rice. You really don’t need any side dishes either with a meal like jambalaya; it’s everything packed into one bowl.
Jambalaya
Ingredients
- 3 tablespoons olive oil divided
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 1 pound andouille sausage thinly sliced
- 3 small bell peppers yellow, red, and green, diced
- 2 ribs celery diced
- 1 jalapeño pepper seeded and finely chopped
- 1 white onion diced
- 4 cloves garlic minced
- 1 14-ounce can crushed tomatoes
- 3-4 cups chicken stock
- 1 1/2 cups uncooked long grain white rice
- 2 tablespoons Cajun or Creole seasoning
- 1 teaspoon dried thyme crushed
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 pound raw large shrimp peeled and deveined
- 1 cup thinly-sliced okra
- Kosher salt and freshly-cracked black pepper to taste
- Optional garnishes: chopped fresh parsley thinly-sliced green onions, hot sauce
Instructions
- Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add chicken and sausage, cooking until the chicken is done and the sausage is browned, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add the remaining olive oil along with the bell peppers, celery, jalapeño, onion, and garlic. Cook until the onions are soft, about 6 minutes.
- Mix in the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, and bay leaf. Bring to a simmer then lower the heat, cover, and let it cook until the rice is almost done, about 25-30 minutes. Stir occasionally to prevent sticking.
- Add the shrimp and okra to the pot, stirring until the shrimp turn pink and are cooked through. Return the chicken and sausage to the pot, remove the bay leaf, and get ready to serve.
- Season the jambalaya with salt and pepper, and more Cajun seasoning if you like. Once seasoned to your taste, it’s ready to enjoy.
- Serve the jambalaya hot with your choice of garnishes, or store it in the fridge for up to 3 days.
Leave a Comment