Homemade Jambalaya

Living in New Orleans opened my eyes to a whole new set of recipes that I otherwise never would’ve encountered. And now that I can’t get my favorites from all the amazing non-chain restaurants I used to live near, I have to make do with home made versions.

That said, I actually began making this recipe while I still lived in NOLA and while I’m the first to admit that it’s not absolutely authentic to my favorite city and their cajun cuisine, it is still delicious. And easy and not too bad for you, which I think is the mark of a good recipe.

So let’s start cooking. Just as a warning, it looks like a lot of ingredients, but it’s not so bad, I promise. This is totally doable. If you can chop everything up and stir, you can absolutely cook this jambalaya.

Jambalaya
(adapted from Cooking Light)
Serves: 4 dinner portions, can easily be doubled to serve 8

Ingredients
Olive oil for pan
2 boneless, skinless chicken breasts, diced (not chicken breast halves, should be between .5-1 pound of chicken)
6 oz Smoked turkey sausage
3/4 cup diced white onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
3/4 cup uncooked long-grain rice
1/4 tsp dried thyme
1/4 tsp black pepper
1/4 tsp ground red pepper
1/2 cup water
16 oz chicken broth/stock
14.5 oz can diced tomatoes with green chiles, undrained
1/2 pound medium peeled and deveined shrimp (if desired, I left them out this time because I was feeling cheap)
1/2 tsp hot sauce

Instructions
1. Heat oil in dutch oven or large pot over medium heat. Add chicken, sausage, onions and bell peppers. Cook 5 minutes, stirring fairly frequently.
raw in pan
2. Add rice, cook 2 minutes, stirring frequently to prevent the rice from sticking to the pan.
rice
3. Add in the thyme, black pepper and ground red pepper, cook for 1 minute, stirring constantly.
4. Add water, chicken broth/stock and tomatoes. Stir to combine.
liquids in
5. Bring to a boil over medium heat, then reduce heat to medium low, cover and simmer for 15 minutes. I usually uncover it and stir it once about half way through to prevent rice from sticking to the bottom of the pan.
This is what it will look like when it starts to boil
boiling
And after 15 minutes of simmering, the rice will absorb a bunch of liquid and it’ll be less watery.
15 minutes in
6. After 15 minutes of simmering covered, add in a few shakes of hot sauce (depending upon how much you like spice), if you’re adding shrimp, now is when you want to toss it in. Stir, then cover the pot and continue cooking for 5 more minutes.
This is my very favorite hot sauce, I got hooked on it in New Orleans and I can still sometimes find it at my local grocery store.
hot sauce
7. After 5 minutes most of the liquid should be absorbed and if you’re using shrimp, they should be nice and pink and cooked through.
finished
Now all that’s left is to scoop into bowls and enjoy!
bowl
It’s especially delicious served with warm corn bread. Which now I really wish I had to eat with my leftovers tonight.

Enjoy!

12 Responses to “Homemade Jambalaya”

  • I’ve never had Jambalaya… and with my food allergies I probably can’t. But I want your POT. Where’s it from? :)

    [Reply]

    Katie Reply:

    @Eustice The Sheep, It’s a Le Cruset dutch oven from Williams-Sonoma. I got it from my bridal shower because I couldn’t afford to buy it myself. :)

    And since then, my mother who has the greatest taste in the world has bought me the accompanying blue grill pan, blue cake pan and small blue star baking cups. They are pricey, but the best cook/bakeware by far.

    [Reply]

  • Sue G:

    So glad to see you are adding recipes to your blog. I still touch base with the kitchenettes every once in a while in the hope that there will be something new there. I love to cook and I love Jambalaya. So thanks.

    [Reply]

  • Yum! I have Justin Wilson recipe for it when I’m in the mood, but your lighter version sounds so much better for the waistline. :)

    [Reply]

  • Mmmmm. I’m going to make red beans & rice this weekend now…..

    [Reply]

  • Joy:

    Looks similar to my recipe, and it is YUMMY! Please tell me, as someone who has never had authentic Jambalaya, what is the difference in taste?

    [Reply]

    Katie Reply:

    @Joy, I can’t quite quantify it exactly. I think authentic jambalaya has a richer, deeper flavor because I believe it is traditionally cooked slower and longer and it’s definitely dryer than how many typically ends up. A lot of times the authentic stuff will be more tomato-y, but I prefer my jambalaya to be less tomatoful than those. I wish I could be more descriptive, but that’s pretty much all I’ve got. If you ever got to NOLA or really anywhere in the deep south, order some. You won’t regret it.

    [Reply]

  • Erin in NoVA:

    This is the easiest looking Jambalaya recipe I’ve ever seen. I went to school down there (with Daisy in fact) and I miss good cajun food so much. I’ll have to try this soon. Thanks!

    [Reply]

  • you need to make this for me. oh my god. Yes. make it. For me. Instead of the buttercream you owe me.

    [Reply]

  • linzhix:

    I made this last night.. it was very tasty. :) thank you for providing a simplistic recipe to one of my favorire southern dishes. p.s. I love your cookware as well. :)

    [Reply]

  • Cait:

    I literally just got done cooking this recipe and it is AAAAAA-MAZING! Lol

    [Reply]

  • [...] recipe based on one from Jambalaya¬†seems complicated, but it really isn’t. Here [...]

Leave a Reply

Welcome!
I'm Katie, a 30-year-old, wife, mom, former teacher-turned PT, who also had brain surgery in November of 2007. This blog chronicles my daily life, from mundane to crazy, often with far too much detail. Sit down, get comfortable and stay for a while.
Social Media Links
RSSTwitterFacebookpinterestinstagram
Email
overflowingbrain@gmail.com
Categories
Previously…
BlogHer Reviewer