Creole Jambalaya is a savory, spicy, New Orleans style rice dish made with chicken, pork, Andouille sausage and Creole seasonings. It’s a South Louisiana favorite – sure to make hungry guests happy, and tummies full! They might even get up and do a Cajun Two-Step. Ayeee!
Creole Jambalaya Recipe
Creole Jambalaya
Equipment
- large dutch oven
- cutting board
- kitchen knife
- large spoon
Ingredients
- ½ cup vegetable oil
- 1 cup Andouille sausage – one sausage, diced
- 1 cup pork chop – one chop, diced
- 8 whole chicken thighs – skinless and deboned
- 2 large yellow onions – chopped
- 3 stalks celery – chopped
- 1 large green bell pepper – chopped
- 2 tbsp sea salt
- ¼ tsp black pepper
- ¼ tsp Cayenne pepper
- 2 clove garlic – minced
- ½ cup tomato sauce
- 2 cups white rice
- 4 cups chicken stock
- ½ cup green onion – chopped
Instructions
- Add oil to a large dutch oven, bring up to medium heat. Add diced Andouille sausage to hot oil and fry until it starts to brown, then remove and set aside.1/2 cup vegetable oil, 1 cup Andouille sausage
- Add diced pork chop and continue to fry until well browned.1 cup pork chop
- Remove the browned diced pork chop, and set aside.
- Add the chicken thighs8 whole chicken thighs
- Cook chicken until well browned on all sides.
- Remove the chicken and set aside.
- Add the chopped onion, celery, and bell pepper. Sauté for about 5 minutes.2 large yellow onions, 3 stalks celery, 1 large green bell pepper
- Stir in salt, black pepper, Cayenne pepper, and garlic. Continue to cook until vegetables are soft.2 tbsp sea salt, 1/4 tsp black pepper, 1/4 tsp Cayenne pepper, 2 clove garlic
- Stir in tomato sauce. Cook for another 5 minutes or so.1/2 cup tomato sauce
- Add the sausage, pork, and chicken back into the pot.
- Add two cups of uncooked long-grain white rice, and stir well.2 cups white rice
- Add four cups of chicken stock, stir and bring to a boil.4 cups chicken stock
- Cover the pot with a lid, reduce heat to medium-low and simmer for 14 minutes. Toss the mixture to fluff the rice, then toss in the chopped green onions. Cook covered for another 5 minutes or so over medium-low heat, then serve hot with French bread.1/2 cup green onion
Notes
PRIVATE NOTES
Nutrition
More Information
There’s nothing like a warm, freshly baked French baguette to enhance your meal. Serve it slathered with Herbed Butter for extra yummy goodness.
Meats
Creole cuisine traditionally calls for Andouille sausage. It is a delicious spicy, garlicky, smoked sausage. It is a common ingredient of Gumbo or Red Beans and Rice. Some find it to be too spicy for their taste. That’s ok – any kind of smokey pork sausage would work just fine.
Smoked Kielbasa is a good alternative to Andouille sausage. Tasso, a very flavorful cured South Louisiana meat made from pork shoulder is an excellent alternative.
Creole Jambalaya often includes various meats, such as seafood, pork, rabbit, chicken, game, and cured meats.
Meaning of Jambalaya
The word Jambalaya is a combination of two words: jambon, and yaya. Jambon is French for ‘ham’. Yaya is African for ‘rice’. Jambalaya is a mixture of meats and rice.
Creole culture
The Creole culture of South Louisiana represent a diverse array of ethnicities, including French, Spanish, African, Caribbean and Native American. Just like jambalaya combines a mixture of cuisines, Creole culture is a true melting pot of cultural influences.
Jambalaya vs Paella
While similar in that they both combine rice and various meats, each has its own distinct flavor. Jambalaya is more influenced by French cuisine. It uses long-grained rice and has strong creole flavors such as garlic and cayenne pepper. Paella is Spanish cuisine. It uses short-grained rice, and has more subtle flavors like olive, saffron and smoked paprika.
Hank Williams
Hank Williams sang a song about South Louisiana called Jambalaya (On the Bayou), first released in 1952. It really captures South Louisiana in its sound and lyrics. If you have never heard it, follow the link for the song and the lyrics.
Jambalaya and a crawfish pie and a filé gumbo…
Related Recipes
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Chicken Gumbo
Creole Chicken Sauce Piquant
Blue Crab Beignets with Lemon Aioli
Blackened Fish or Chicken
Blackened Shrimp
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