Jambalaya – spicy rice dish
New Orleans is a city born of cultural diversity and fusion. The cuisine of this beloved city features a complex mix of African, French, Spanish, and Caribbean influences. One dish that best represents the flamboyant flavors and cultural diversity of the city is the New Orleans Jambalaya.
Jambalaya is a dish that is both soulful and exciting. It is a hearty one-pot meal consisting of rice, meat, vegetables, and spicy seasoning. A good Jambalaya is a balance of heat, acidity, and richness, with every bite bursting with flavor. There’s just something about the combination of hot sausage, succulent shrimp, and the amalgamation of aromatic spices that keeps you wanting more.
The roots of jambalaya can be traced back to the Spanish colonists who came to Louisiana in the 1700s. They brought their rice-growing techniques and flavor profiles to the region, that was mixed with West African cooking and African ingredients traded through the Caribbean slave trade. With time Jambalaya evolved into the creole and Cajun versions we know today.
The dish has evolved over the years, and now there are two primary types of jambalaya - Creole and Cajun. Creole Jambalaya is made with tomatoes and traditionally makes use of seafood or chicken, while Cajun Jambalaya is made with smoked meats like Andouille sausage and ham. While the difference between the two jambalayas is significant, they both contain the same essential ingredients: rice, meat, and spices.
Today, jambalaya is a staple on menus and in kitchens throughout New Orleans and the American South. Despite its many variations, the dish continues to represent the rich melting pot of cultures and cuisines that make New Orleans so special.
To make a classic jambalaya, you’ll need a wide range of ingredients, including long-grain rice, onions, celery, bell peppers, garlic, smoked sausage, chicken, shrimp and intricate spice blend that consists of paprika, thyme, cayenne pepper, and black pepper. To start, sauté the sausage in a large, heavy-bottomed pot. Once the sausage has rendered some fats, add the chicken and cook until it’s browned. Next, add the onions, bell pepper, celery, and garlic to the pot and cook until they have softened.
Once the vegetables are soft and fragrant, add the rice and coat the grains evenly with the seasoning. Pour in the broth and tomatoes, bring to a simmer, and reduce the heat. Cover the pot tightly and leave it to cook for around 25 minutes. After which, add the seasoned shrimp and cover the pot; then, cook for an additional five minutes.
The result is a steaming hot pot of tender rice infused with the smoky flavor of sausage and the umami depth of chicken, the deeply spicy kick of cayenne, and the delicately sweet fragrance of thyme. The shrimp adds a welcome taste of the sea, and their tender flesh balances the spiciness of the dish.
New Orleans jambalaya is a perfect representation of the Big Easy’s culinary melting pot, and it can grace tables beyond the borders of the city. Whether you’re a native New Orleanian or not, this classic rice dish will have you feeling like you are. So, grab a bowl and dig in!
Ingredients:
- 1 lb. andouille or smoked sausage, sliced
- 1 lb. boneless chicken thighs, cut into small pieces
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 can (14 oz.) diced tomatoes
- 2 tbsp. tomato paste
- 2 tbsp. Cajun seasoning
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh parsley
- 4 green onions, sliced
Instructions:
- In a large heavy pot, cook sausage over medium heat until browned. Remove with a slotted spoon and set aside.
- In the same pot, add the chicken and cook until browned. Remove with a slotted spoon and set aside.
- In the same pot, sauté onions, bell pepper, celery, and garlic until the vegetables are soft.
- Add rice, chicken broth, tomatoes, tomato paste, Cajun seasoning, thyme, oregano, paprika, garlic powder, onion powder, salt, cayenne pepper, and black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
- Stir in the reserved sausage and chicken, parsley, and green onions. Cook for an additional 5 minutes or until heated through.
- Adjust seasoning and serve hot.
Enjoy your delicious spicy New Orleans Jambalaya!