USAJambalaya
Jambalaya is a famous spicy Creole dish from the American state of Louisiana — a flavorful mixture of rice, meat and seafood.
What you'll need
Ingredients
- 2 tbspSee recipes with vegetable oil
vegetable oil
i - 300 gSee recipes with chicken fillet
chicken fillet, diced
i - 200 gSee recipes with smoked andouille sausage
smoked andouille sausage (or other spicy smoked sausage), cut into circles
i - 1See recipes with onion
onion, finely chopped
i - 1See recipes with green bell pepper
green bell pepper, diced
i - 2 stalksSee recipes with celery
celery, chopped
i - 3 clovesSee recipes with garlic
garlic, minced
i - 2 cupsSee recipes with long-grain rice
long-grain rice
i - 400 gSee recipes with canned chopped tomatoes
canned chopped tomatoes
i - 3 cupsSee recipes with chicken broth
chicken broth
i - 2 tbspSee recipes with creole seasoning
Creole seasoning
i - 2See recipes with bay leaves
bay leaves
i - 300 gSee recipes with peeled shrimp
peeled shrimp
i - 2See recipes with green onions
green onions, chopped
i
How to make it
Instructions
- 1
In a large saucepan, heat the oil over medium heat. Add the chicken and sausage and stir-fry for 5-7 minutes until golden. Place the meat on a plate.
- 2
In the same pan, fry the onion, bell pepper and celery until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- 3
Add the rice, tomatoes, chicken broth, Creole seasoning and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 20 minutes.
- 4
Return the chicken and sausage to the pot and add the shrimp. Cook for another 5-7 minutes until the shrimp turn pink and the rice has absorbed all the liquid.
- 5
Remove from heat, remove bay leaves. Add green onions, salt and pepper to taste. Let stand for 5 minutes before serving.
Frequently Asked Questions
What is the difference between Creole and Cajun jambalaya?
Creole jambalaya (New Orleans style) includes tomatoes and often seafood — it has a red, saucy appearance. Cajun jambalaya has no tomatoes, is drier and smokier, and typically uses only meat. This recipe is Creole style.
Can I make jambalaya without shrimp?
Yes — simply leave them out or replace with more chicken, smoked sausage, or even crayfish tails. The dish won't lose its character. If you skip shrimp, add them last anyway since they cook in just 3–4 minutes and overcooking makes them rubbery.
What rice is best for jambalaya?
Long-grain rice — jasmine or regular long-grain. It stays separate and doesn't turn mushy. Avoid short-grain rice (sushi or risotto rice) — it will make the dish stodgy. Parboiled rice also works well and is very forgiving.
Why does my jambalaya turn out mushy?
Two common reasons: too much liquid, or lifting the lid while the rice cooks. Once you add the rice, don't stir it and don't open the lid for the first 20 minutes. Trust the process — the steam does the work.
Can I make jambalaya ahead of time?
Yes — it actually tastes better the next day as the spices deepen. Reheat in a pan over medium heat with a couple of tablespoons of water or broth, stirring gently. Don't add the shrimp until reheating if making ahead — they'll be overcooked otherwise.
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