Jambalaya Recipe II
Without a doubt, this is the finest jambalaya recipe! It is surprisingly simple to prepare, adaptable with your preferred proteins (I opted for chicken, shrimp, and Andouille sausage), and bursting with vibrant, zesty Cajun jambalaya flavors that everyone will adore.
I felt it was time to revisit a cherished recipe of mine here on the blog today, which I appreciate even more because it always brings to mind two of my favorite individuals — John and Cate’s renowned jambalaya recipe! ♡
John and Cate were among the very first neighbors I encountered when I relocated to downtown Kansas City five years ago. Upon my arrival in the neighborhood, I was unfamiliar with anyone. However, a charming new coffee shop fortuitously opened next door that very week. As I began to visit morning after morning to order my preferred iced pour-over, I observed that another couple was doing the same. Eventually, we all introduced ourselves, and one of my most treasured friendships was formed.
For years, the three of us met at the coffee shop nearly every morning — exchanging sleepy pre-caffeinated hugs, updating each other on the previous day’s happenings, petting each other’s dogs, discussing all matters related to small business, and finally settling at nearby tables with our laptops to work for a few hours. Over time, our morning gatherings expanded to evenings, visiting each other’s homes for spontaneous happy hours and dinners, sneaking up to the rooftops to view the fireworks on the 4th of July, or gathering all of our neighbors together each Tuesday for our beloved “neighbor nights” dinners.
In an instant, these two transitioned from being neighbors to what we termed “freighbors,” and now we consider ourselves “framily.” I deeply miss them and our Tuesday nights, especially now that I am 4800 miles away across the ocean.
Whenever I gather the ingredients to prepare a batch of their renowned homemade jambalaya recipe, I am immediately transported back to their former loft, recalling those spontaneous, amusing, and often longer-than-anticipated hours we spent creating culinary delights together in the kitchen. The jambalaya bubbling on the stove, wine glasses being replenished continuously, and neighbors dropping by upon hearing we were cooking. Those delightful, enjoyable, and lengthy evenings spent around the table as our little neighborhood family.
As Julia Child famously stated, “People who love to eat are always the best people.” John and Cate undoubtedly rank among my closest friends.
Their jambalaya is equally exceptional. ♡
Jambalaya Ingredients
Now, let’s discuss the ingredients. To prepare classic jambalaya, you will require:
The Cajun/Creole “holy trinity”: Celery, onion, and green bell pepper.
Jalapeño and cayenne: For spiciness. Adjust the quantity of either according to your heat preference.
Garlic, Creole or Cajun seasoning, bay leaf, thyme: Some of my preferred seasonings.
Chicken, shrimp, and Andouille sausage: Or any proteins of your choice. You may opt for one or two, or use all three as I do.
Chicken stock: If the rice requires additional liquid during cooking, feel free to add more.
Crushed tomatoes: For added flavor.
White rice: Long grain is traditional, but short grain white rice is also suitable.
Okra: Fresh or frozen; this will help thicken the jambalaya.
Salt and Black Pepper: Essential! Remember to taste and season with salt and pepper at the end.
Additionally, feel free to garnish with your preferred toppings! I enjoy using sliced green onions, a sprinkle of chopped fresh parsley, and lemon wedges.
How To Make Jambalaya
The ingredients remain unchanged — I merely adjusted the sequence slightly.*
Next, let’s discuss the preparation of jambalaya. Simply…
Sauté the chicken and sausage. Cook the chicken thoroughly and lightly brown the sausage. Afterward, transfer them to a clean plate and set aside.
Sauté the vegetables. Cook the onion, bell pepper, celery, jalapeño, and garlic until they become soft.
Incorporate rice, liquids, and seasonings. Add the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne, and bay leaf. Stir everything well.
Cover and cook. Cook for 25-30 minutes, ensuring to stir the mixture every 5 minutes to prevent burning, until the rice is almost tender.
Add the okra and shrimp. Cook for an additional 5 minutes until the shrimp turns pink and opaque. Return the chicken and sausage to the pot.
Taste and season. Adjust the jambalaya with salt and pepper, and add more Cajun/Creole seasoning if necessary, to taste.
Serve warm. Garnish with your preferred toppings!
Recipe Variations
Looking to change things up? Feel free to:
Adjust the heat level: For a milder jambalaya, consider omitting the jalapeño and adding some cayenne at the end if desired. For a spicier version, use two jalapeños and add more cayenne at the end if you wish.
Choose your protein: Traditional jambalaya includes chicken, shrimp, and Andouille sausage. However, you can opt for one, two, or all three based on your preferences. Other protein options include various seafood (such as cod, mussels, clams, crawfish, etc.), pork, or firm tofu.
Make it vegetarian: If you prefer to avoid meat, no problem! I enjoy creating a vegetarian version using vegetable stock and a variety of hearty vegetables (like carrots, squash, mushrooms, broccoli, etc.). Some vegetables can endure the long cooking time with the rice, but if you use softer vegetables, consider setting them aside after sautéing and adding them back in at the end.
Substitute with file powder: If you’re not a fan of okra, you can replace it with 1.5 teaspoons of file powder instead.
What To Serve With Jambalaya
Since this dish is already quite filling, I suggest pairing it with something light and refreshing, such as:
My preferred Everyday Salad recipe
Freshly sliced seasonal fruit (or this Berry Fruit Salad or Winter Fruit Salad)
Iced tea, a crisp dry white wine, or perhaps a round of Moscow Mules
Jambalaya
My original photograph for this jambalaya recipe from 2014.
More Great Cajun Recipes
If you enjoy this jambalaya recipe, be sure to explore these favorites:
- My All-Time Favorite Gumbo
- Vegetarian Gumbo
- Creamy Cajun Shrimp Pasta
- Cajun Corn Chowder
Description
Undoubtedly the best jambalaya recipe! It is surprisingly simple to prepare, customizable with your preferred proteins (I utilized chicken, shrimp, and Andouille sausage), and packed with bold, zesty Cajun flavors that everyone will appreciate.
Notes
*You are welcome to use either fresh or frozen okra. If opting for frozen, ensure it is thawed before incorporating it into the jambalaya.
If you prefer a spicier jambalaya, I recommend including 2 jalapeños. Conversely, if you desire a milder flavor, you may choose to omit the jalapeño entirely.
This recipe was slightly revised in August 2018 — only the sequence of the steps was altered, not the ingredients.
Try this nice Jambalaya recipe !
INGREDIENTS
* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1 pound smoked sausage, sliced
* 3 green bell peppers, diced
* 2 onions, diced
* 5 cloves garlic, minced
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 tablespoon chili powder
* 1/2 teaspoon hot pepper sauce
* 1/2 teaspoon ground cayenne pepper
* 1 teaspoon Worcestershire sauce
* 5 bay leaves
* 1 (6 ounce) can tomato paste
* 1 cup uncooked white rice
INSTRUCTIONS
1. Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage, reserving broth. Shred chicken.
2. In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes.
3. Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin.
4. Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer, as desired. The Jambalaya recipe is ready to serve....
bubbas-jambalaya
INGREDIENTS
* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1 pound smoked sausage, sliced
* 3 green bell peppers, diced
* 2 onions, diced
* 5 cloves garlic, minced
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 tablespoon chili powder
* 1/2 teaspoon hot pepper sauce
* 1/2 teaspoon ground cayenne pepper
* 1 teaspoon Worcestershire sauce
* 5 bay leaves
* 1 (6 ounce) can tomato paste
* 1 cup uncooked white rice
INSTRUCTIONS
1. Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage, reserving broth. Shred chicken.
2. In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes.
3. Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin.
4. Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer, as desired. The Jambalaya recipe is ready to serve....
bubbas-jambalaya
