Authentic, Louisiana Creole Jambalaya.
Jambalaya is the most frequently requested dish from our family and friends and it’s what they associate with Cajun Cooking. I am only too happy to oblige making it. The first time I made it, we were up at the cottage on a family vacation. I ended up with a group of 25 people! I brought my
What is Jambalaya?
I usually describe it as a pot of soup that, once you get the flavors and seasoning the way you want them, you throw in some rice and it becomes Jambalaya. There really are no rules when making it. You just need meat, broth, vegetables, and rice. I almost forgot to mention seasonings!
The recipe that we are making is in the Creole “red” style with tomatoes. My favorite is the traditional Cajun style, meaning it’s a “brown” Jambalaya. The brown color traditionally comes from browning pork in a cast iron pot, but since I use chicken, I cheat a little bit with Kitchen Bouquet. It doesn’t affect flavor but it gives it a good color! Now, my lovely wife Johanna likes the Creole Jambalaya and that’s why we are featuring it here. Tomatoes were available in New Orleans so the city “C
Here, we have the “Trinity” a mixture of celery, onions, and peppers.
What butter and sugar are to baking, the Trinity is to Cajun C
Make sure your knife is sharp and ready to chop!! You’ll be chopping for a while for this one but, I can assure you, it will be time well spent. Crack open a beer or pour a glass of wine and enjoy the process.
The BEST Jambalaya recipe to share with family and friends. Made in a big cast iron pot!
- Prep Time: 1 hour
- Cook Time: 30-40 minutes
- Total Time: 1 hour, 40 minutes
- Yield: 6–8 servings 1x
- Category: main dish
- Cuisine: cajun
- 1 tbsp olive oil or bacon fat
- 1 lb. smoked sausage, sliced
- 2 cups onions, chopped
- 2 cups celery, chopped
- 1 cup red, orange or yellow bell pepper, diced
- 1 tbsp garlic, minced
- 2 cups parboiled rice, raw
- 1 lb. or 4 chicken breasts and/or thighs (total), diced
- 3 cups chicken broth
- 1 small can tomato sauce
- 1 can Rotel tomatoes, drained
- 3 bay leaves
- 1/4 tsp dried basil
- 1 tbsp creole seasoning
- Add salt and pepper to taste, once broth has been boiling for 10 minutes
- Garnish with parsley
- In a large oven-safe pot or cast iron dutch oven, heat olive oil or bacon fat over medium-high heat.
- Add the trinity: onions, celery, and bell pepper. Sauté until vegetables are wilted, about 7 minutes. Most of the water should be evaporated.
- Add half of the creole seasoning.
- Add garlic and sauté for 1 minute. Don’t sauté too long or it will get bitter.
- Add smoked sausage and cook for about 5 minutes.
- Add chicken, blending well into the vegetable and sausage mixture. Cook for about 5 minutes.
- Add tomato sauce, Rotel tomatoes, chicken broth, basil and bay leaves.
- Bring mixture to a rolling boil, reduce to simmer for about 10 minutes.
- Now is when you will want to begin tasting. Add the rest of the creole seasoning, salt, pepper, and anything else you think it needs!
- Once you get your flavors how you want them, add the rice, stir it up well and cover.
- Place in preheated oven (325 degrees) and cook for 30-40 minutes with the pot covered. This is an important detail!
- Once cooked, remove bay leaves and serve.
- Rotel tomatoes are diced tomatoes with a hint of heat. The heat is provided by the green chilies. They can be found at your local grocery store or Amazon.ca
- Our favorite Creole seasoning is Tony Chachere’s found at grocery stores in the US, or at Amazon.ca