Thought to have originated from Spanish paella, jambalaya is a hugely popular dish that combines any number of ingredients together in a harmony of hot flavor. From our kitchen to yours, here are some of our favorite jambalaya recipes.
February 27, 2014
1 of 10Photo: Oxmoor House
Jambalaya: A Culinary Melting Pot
Like most dishes of early American origin, jambalaya was born of necessity, a delicious and inexpensive means of using whatever ingredients were likely on hand. Each cook and culture contributed their own unique variations. These days it’s often enjoyed as a one-pot party food, and remains a heartily delicious and inexpensive way to serve a crowd.
For our first recipe, slightly spicy andouille sausage, shrimp, rice, and the cooking “trinity” of the Bayou—onion, celery, and bell pepper—give this regional dish its distinctive flavor. If you want to keep it mild, omit the additional ground red pepper from the rice mixture.
2 of 10Photo: John Autry
Chicken and Sausage Jambalaya
This easy one-dish meal features both smoked sausage and shredded rotisserie chicken.
3 of 10Photo: Oxmoor House
This slow-cooker jambalaya clocks in at only 315 calories per serving. Round out this meal with a small green salad and a slice of toasted French baguette.
4 of 10Photo: Oxmoor House
Chicken and Shrimp Jambalaya
Get ready to serve a crowd! Fowl meets prawn in this variation. The turkey kielbasa presents a healthier alternative to conventional pork sausage. Baguette pieces continue the French-Cajun theme.
5 of 10Photo: Lee Harrelson
Chicken and Andouille Jambalaya
Consider sound when cooking this dish. The andouille sizzles loudly at first, then quiets as it renders fat, indicating that it's nearly done. The vegetables cook softly as they release liquid. But the noise increases as they start to caramelize. Don't worry if the bottom of the pan becomes dark brown or even black in parts before you add the broth; it deepens the flavor of the dish.
6 of 10Photo: Randy Mayor
Jambalaya with Shrimp and Andouille Sausage
Using both andouille sausage and juicy pink shrimp, jambalaya is like a spicy surf-and-turf. To save time, buy frozen peeled shrimp and thaw in the refrigerator or under cold, running water.
7 of 10Photo: Becky Luigart-Stayner
Creole Chicken and Turkey Sausage Jambalaya
This Creole dish is a breeze to prepare and works well for busy nights. It's great when you need a meal that can stand for a while once it's ready, and it reheats well. Serve with hot sauce.
8 of 10Photo: Jim Bathie
Andouille sausage adds a kick to the Cajun classic. Rice and shredded turkey absorb a flavorful mixture of tomatoes and spices until they're bursting with flavor.
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New Orleans Jambalaya
This New Orleans favorite is hearty and packed with vegetables, andouille sausage, and shrimp. This recipe comes together fast thanks to canned Cajun-stewed tomatoes and pre-cooked rice.
10 of 10Photo: Becky Luigart-Stayner
Peppered Chicken-and-Shrimp Jambalaya
The variety of peppers in this jambalaya lend it a little more heat than the conventional recipe. You can streamline the preparation of this dish when you have canned diced tomatoes and chicken broth on hand.