Preparation Time: 25 to 30 minutes
Cooking Time: 10 to 15 minutes
Servings: 6 to 8 servings
A New Orleans?favorite that features several different kinds of meat, delicious seasonings, and tangy tomatoes, Jambalaya is a meal that visitors to this city must try. While this dish may seem as if it will take plenty of time and effort, it is surprisingly simple to make. In fact, most of the preparation time will involve chopping your vegetables.
There are as many variations of Jambalaya as there are cooks in Louisiana. Some people prefer to use ham rather than smoked sausage, and others like to add a little seafood twist by stirring in some shrimp.
No matter what, Jambalaya often includes the tangy flavor of tomatoes, the richness of smoked meat, and the flavors of herbs and peppers. This recipe can be easily adapted for whatever herbs and seasonings you have on hand. If you like a little heat in your Jambalaya, add a quarter teaspoon of crushed red pepper.
Did you know that there are two versions of authentic Louisiana Jambalaya? The two versions are called Creole Jambalaya and Cajun Jambalaya. The main difference is that the Creole Jambalaya, which originated in and around New Orleans, includes tomatoes. The Cajun version of Jambalaya, coming from Louisiana’s “swamp country” does not include tomatoes, and it may include a wider variety of meats.
Historically, the Cajuns might add turkey, alligator, or other unusual meats to their Jambalaya, depending on what was available. The Cajun version of this dish has a more smoky flavor than the New Orleans style dish. Our recipe would be considered Creole Jambalaya because it includes tomatoes and tomato sauce. There are countless versions of this recipe, but no matter what you end up throwing in the pot, an authentic Jambalaya includes meat, rice, vegetables, and spices.
Jambalaya was invented by Spanish people who lived in New Orleans in the 1700s. They were attempting to recreate paella in the French Quarter of the city. Of course, many of the authentically Spanish ingredients were unavailable, and like good cooks everywhere, they simply made substitutions with locally available ingredients. These substitutions ended up creating a whole new dish, one that reflected the unique taste and culture of the “Big Easy.”
Chicken Jambalaya Recipe
- Three chicken thighs
- Salt and Pepper
- 2 to 4 tablespoons cooking oil
- One package smoked sausage, cut into rounds
- 1 onion, chopped fine
- 1 bell pepper, seeded and chopped fine
- 1 stalk celery, chopped fine, leaves included
- 1 ? teaspoons minced garlic
- 1 cup of uncooked rice
- 16 ounces tomato sauce
- 1 fifteen ounces can diced tomatoes
- ? cup chopped fresh parsley or 1 tablespoon dried parsley
- 4 beef bullion cubes, or 2 teaspoons dried beef broth base; alternately, 4 cups beef broth
- ? teaspoon salt
- 1 tablespoon fresh thyme
Step 1: Salt and pepper the chicken thighs all over. Put the cooking oil in a large frying pan and heat it over medium heat.
Cook the chicken, turning it regularly until the chicken thighs are browned all over. This should take ten to fifteen minutes. Remove the chicken and set it in a large Dutch oven.
Step 2: In the same cooking oil, cook the smoked sausage until it is browned all over as well.
If you prefer, you can use chopped ham instead. Place the smoked sausage in the pot with the chicken.
Add the chopped onion, bell pepper, and celery to the hot oil, adding additional oil if needed.
Step 3: Sautee, stirring frequently until the vegetables are lightly browned and soft. This should take five to ten minutes.
Add the minced garlic and cook an additional two or three minutes until the garlic is golden brown and fragrant.
Step 4: Scrape the cooked vegetables into the pot and add the tomatoes, tomato sauce, parsley, beef broth, salt, and thyme.
Add the beef broth or the beef bouillon cubes and 4 cups of water.
Step 5: Stir in the rice and bring the mixture to a boil over medium-high heat. Reduce the heat to low and cover the pot with a tightly fitting lid.
Simmer for about 15 to 20 minutes until much of the water is absorbed, the rice is cooked, and the chicken is falling off of the bones.
Scoop out the chicken and set it on a plate to cool for a few minutes. Remove the skin, gristle, and bones from the meat, returning the meat to the pot. Stir it all together and serve in large bowls.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.