Jambalaya

jambalaya

Southern Jambalaya is a spicy, hearty dish that originates from Louisiana. It is a creole dish that was created in the 18th century. Jambalaya is a delicious combination of rice, vegetables, meats, and spices. This dish is widely popular in Southern America and has been enjoyed by many for hundreds of years.

The word jambalaya is derived from the Spanish term “jambon” which means ham. This savory dish originally included ham and sausage, but over time, chicken and seafood have also become popular additions. The dish is often compared to Spanish paella and African jollof rice.

Jambalaya is a one-pot meal that is perfect for a large gathering or a weeknight dinner. This recipe is easy to make and can be adjusted to suit different taste preferences.

The traditional ingredients in Jambalaya are onions, bell peppers, celery, and garlic, which are also known as the “Holy Trinity” in Cajun and Creole cuisine. These ingredients are cooked together in oil until they become fragrant and are then combined with rice and broth. Spices such as paprika, cumin, cayenne pepper, and thyme are also added to enhance the flavor.

The protein in Jambalaya can be anything from chicken, sausage, shrimp, or all three. The meat is usually cooked first and then set aside while the vegetables and rice are prepared. Once everything is cooked, the meat is added back in and the Jambalaya is left to simmer until the rice is fully cooked.

Jambalaya is typically served with a side of cornbread or hushpuppies. These sides are perfect for soaking up the flavorful juices from the Jambalaya. And while it is a spicy dish, it can be adjusted to cater to those who aren’t fans of heat. By reducing the amount of cayenne pepper or adding a dollop of sour cream, you can enjoy this delicious dish even if you prefer your meals on the milder side.

Southern Jambalaya has become an essential part of the cuisine in the Louisiana region. It is a staple at many events, including weddings, Mardi Gras celebrations, and family gatherings. What makes Jambalaya so special is that it is a reflection of the Southern culture and its love for bold flavors and community.

In conclusion, Southern Jambalaya is a delicious and spicy dish that is perfect for any occasion. It is easy to make and can be adjusted to suit your taste preferences. Whether you’re a fan of chicken, sausage, shrimp, or all three, there is a Jambalaya recipe that is sure to delight your taste buds. So, put on some jazz music, gather your friends and family, and enjoy this hearty and delicious Southern classic!

Ingredients:

  • 1 lb. Andouille sausage, sliced
  • 1 lb. boneless, skinless chicken thighs, diced
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cups long-grain white rice
  • 1 can (14 oz.) diced tomatoes
  • 2 cups chicken broth
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 1/2 tsp. black pepper
  • 1/2 tsp. cayenne pepper
  • Salt, to taste
  • Chopped green onions, for garnish
  • Hot sauce, for serving

Instructions:

  1. In a large Dutch oven or pot, heat a tablespoon of oil over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove from the pot with a slotted spoon and set aside.

  2. In the same pot, add the diced chicken thighs and cook until browned, about 6-8 minutes. Remove from the pot with a slotted spoon and set aside.

  3. Add the chopped onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

  4. Pour in the diced tomatoes, chicken broth, dried thyme, dried oregano, paprika, black pepper, and cayenne pepper. Bring to a simmer and cook for 10-15 minutes.

  5. Add the uncooked rice to the pot and stir to combine. Bring back to a simmer and then reduce heat to low. Cover the pot with a lid and cook for 20 minutes.

  6. After 20 minutes, add the cooked sausage and chicken back into the pot. Fluff with a fork and add salt if necessary. Cover the pot and cook for an additional 5-10 minutes, or until the rice is fully cooked and the liquid is absorbed.

  7. Serve hot, garnished with chopped green onions and hot sauce on the side. Enjoy!