Jambalaya is a perfect one-pot party food, whether you're celebrating Mardi Gras or are throwing a casual potluck. These easy and comforting recipes offer healthier ways to enjoy the classic rice dish.
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. While there is no wrong way to make Jambalaya, these easy recipes offer healthier ways to enjoy this hearty, inexpensive, and flavor-packed rice dish.
Here, this delicious Jambalaya recipe is loaded with flavor thanks to a hit of Cajun seasoning and Andouille sausage. Andouille, a smoky, garlicky pork sausage, adds depth, but you can use any flavorful chicken or pork sausage. Pair this hearty recipe with crusty bread for dipping and serve it up at your next tailgate, office party, or casual weekend gathering. Jambalaya has a tendency to bring people together, so consider doubling the recipe and inviting neighbors.
We've reimagined the traditional rice dish into a comforting soup that's made in your handy Instant Pot. Look for andouille near the smoked sausages in the refrigerated section of your grocery store. If you don't own an Instant Pot, you can also make this recipe in your slow cooker.
Admittedly, this is not a classic jambalaya recipe. But it does capture the ingredients and flavors that are characteristic of jambalaya—bell peppers, tomatoes, onions, sausage, shrimp, rice, and Creole seasoning. It’s just a chunkier, fresher take on the classic. Bell peppers, onions, and sausage get a head start on the pan, and then shrimp and tomatoes get added. As the veggies cook on the pan, they release some of their flavorful juices; and then you add the rice, which soaks up all the tasty liquid. It’s a perfect candidate for sheet-pan cooking.
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.
The Creole classic gets a fun makeover with steel-cut oats, which are higher in protein and fiber than white rice. But I wouldn't dare change the heart of the recipe—the trinity of onion, bell pepper, and celery. Be sure to use quick-cooking steel-cut oats for the best results.
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.