Though this classic southern dish has its origins in Creole cuisine, jambalaya is popular in various forms across the world and is one of the most widely popular dishes that can trace its roots back to the boot. Like many Creole dishes, jambalaya contains the influences of many culinary cultures. Spain, Senegal, Haiti, and France all claim to have played a hand in its creation. This is a direct result of New Orleans and its diverse population as a Southern port city. As jambalaya moves westward, however; it typically begins to differ from the styles popular in and around the Big Easy. In our opinion, the best jambalaya is one that takes the strengths from various forms, combining the wide variety of meats that is popular in the Cajun dishes of the west with the flavors and textures that are synonymous with the Creole dishes of the Mississippi delta.

One of the forebears of jambalaya is the Spanish classic, paella—so if at all possible, we recommend using a large, shallow pot not dissimilar to a paella pot. In a pinch, a wok or even a Magnalite oval pot (like one used for gumbo) will do. The key is to be able to fit the wide variety of ingredients while still maintaining the ability to move ingredients in and out of the pot’s center.

Our Jambalya Recipe

Here’s what you’ll need:

• 1 Yellow onion
• 3 Stalks of celery
• 1 Green bell pepper
• 3 Cloves of garlic
• 2 Ripe tomatoes
• 1 Pack of smoked tasso
• 1 Pack of smoked green onion sausage (or andouille)
• 6 Boneless and skinless chicken thighs
• 2 Tablespoons vegetable oil
• 2 Cups low sodium chicken broth
• 2 Cups medium or long-grain rice
• 4 Green onions
• Seasoning to taste:*
  • Salt
  • White pepper
  • Garlic powder
  • Onion powder
  • Paprika
  • Cayenne pepper
• Hot sauce to taste

*You can also use premade Cajun or Creole seasoning blends if you prefer!

Preparing the Jambalaya

The first thing to do before cooking the jambalaya is to prepare the ingredients. Dice the onion, tomato and bell pepper, slice the celery, and mince the garlic. Put them aside. After that, slice the sausage, and cube the tasso and chicken thighs. Once all the ingredients are prepared, heat a tablespoon of oil in your pot on medium heat. You’ll know the oil is hot enough when a drop of water immediately simmers in the oil. When it’s hot enough, it’s time to brown the meat.

Getting a good, crisp caramelization on the meat is a crucial part of a good jambalaya, so make sure the pan and oil are hot enough when you begin! First, place the sausage in your pan and get it nice and brown on each side before setting it aside on a plate and paper towel. If necessary, wait a moment to allow the pan to get back up to temperature, then repeat the process with the tasso. After setting the tasso aside, the chicken is the last part. Coat the chicken thighs with your seasoning blend and carefully add them to the hot oil. You don’t need to cook the chicken to completion just yet, but make sure the outside of each place is nicely browned before setting it aside with the rest of the meat.

Cooking the Jambalaya

Now that your tasso, sausage and chicken thighs are browned, it’s time for the vegetables. Add the remaining oil to the pot and let it reach temperature before adding the onion, bell pepper, celery and garlic along with the rest of your seasoning blend. Cook until the onions become translucent (this usually takes about two minutes) and then add your tomatoes. Continue to cook until some of the water from the tomatoes has evaporated (roughly another three or four minutes).

After the tomato and vegetable blend has reduced and is less watery, add your white rice and begin stirring consistently. This process is called toasting, and it’s apparent why—you’ll know the process is complete when the rice begins to take on a “toasty” smell after about three minutes of stirring. At this point, you can add your broth. Continue to stir the mixture after you add your broth to avoid clumping as you bring the broth to a boil. Once the broth begins boiling, carefully add your sausage, chicken and tasso back into the pot and immediately reduce the heat to a simmer. Cover and cook until rice is tender for roughly twenty minutes.

Finalizing and Serving the Jambalaya

Once the rice is fully cooked, you’re almost ready to eat! After turning off the heat, lift the lid and fluff the rice with a spoon or fork. Then, add your sliced green onions and gently fold them into the jambalaya. If you’ve given the jambalaya a taste at this point and think it needs more kick, add a few dashes of your hot sauce—but if you plan on serving it to guests with a more delicate palate, feel free to leave it on the side! Either way, all that’s left to do is let cool, serve, and enjoy! Jambalaya pairs well with sides like cornbread, hush puppies, garlic bread, and biscuits!

If you enjoyed this recipe, check out our other recipes for a boudin po-boy, Cajun roast beef, boudin chili, and more! Be sure to follow us on Facebook and Instagram to see more recipes, news and more! Bon appetit!