Jambalaya Recipe {Quick and Easy!} - Belly Full (2024)

FAQs

What is the secret to a good jambalaya? ›

Another signature of great jambalaya is the rice. There's a science to making sure it's just the right consistency: perfectly fluffy, not too wet, and not at all crispy. I've found the key is to bring your liquid, whether it's water or stock, to a complete boil to create a healthy amount of steam.

Jambalaya is traditionally made with the long-grain rice grown in Louisiana – more glutinous short-grain varieties would turn to mush in the pan.

Most jambalaya recipes don't call for thickeners like roux or okra, though some people use cornstarch as a thickener if the dish needs it.

Cajun vs.

Creole jambalaya, also known as red jambalaya, contains tomatoes. Cajun or brown jambalaya does not.

Extra Veggies

From mushrooms to sliced squash, the addition of veggies not only helps your proteins go farther if you don't have a lot on hand, but it also adds different textures and shapes that make your jambalaya more visually interesting and flavorful.

One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Add in the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne and bay leaf. Give everything a good stir. Cover and cook. Then cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is nearly tender.

Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. The recipe I'm focusing on here is the former, with tomato.

What is a substitute for a roux? ›

How to Make a Roux Without Flour. Roux is commonly made with flour, but you can also sub in cornstarch or arrowroot powder. Mix the cornstarch or arrowroot powder with water to form a slurry before adding it to the pan and cooking it with the fat.

White rice: Long grain is traditional, but short grain white rice also works. Okra: Fresh or frozen; we will use this to help thicken the jambalaya.

Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning.

jambalaya. noun. jam·​ba·​laya ˌjəm-bə-ˈlī-ə : rice cooked with ham, sausage, chicken, shrimps, or oysters and seasoned with herbs.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

The one ingredient that seems to be fairly constant in all Jambalaya preparations though is some kind of sausage, and preferably a smoked one. Andouille, a spicy smoked sausage native to Louisiana, is the traditional choice.

Cajun jambalaya usually has a brown colour due to the meat dissolving in the broth. It also has a smokier flavour because of the meat being allowed to brown first.

Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. The recipe I'm focusing on here is the former, with tomato.