Jambalaya is a classic easy one pot recipe filled with amazing spices and flavors. This Jambalaya Recipe includes all the classic flavors of true Cajun/Creole cooking!
WHAT IS JAMBALAYA?
Originating in Louisiana, Jambalaya is typically a one pot recipe made with a protein and vegetables mixed with rice. Traditional Jambalaya normally has some sort of smoked sausage (such as andouille sausage), in addition to 1-2 other meats like chicken or shrimp. However, you can always opt for one protein like I did in this recipe. The vegetables, typically consist of onion, celery, and bell pepper and okra.
WHAT IS THE DIFFERENCE BETWEEN JAMBALAYA AND GUMBO?
Well, even though they are both very similar there are in fact several differences between Jambalaya and Gumbo. Ok, the easiest way to remember the difference between Jambalaya and Gumbo is that Jambalaya is really a rice dish. Of course, it has the protein, vegetables and rice, but the base of the dish is rice. Now Gumbo, on the other hand, is more like a soup. Similar to Jambalaya, Gumbo contains a mix of vegetables and meat and usually some sort of shellfish. In addition, the rice is normally cooked separately and added when served.
WHAT TYPE OF RICE SHOULD I USE FOR JAMBALAYA?
The best rice type of rice to use for jambalaya is a long grain white rice. Basmati is also a great alternative if you don’t have long grain white rice available. Quick rice or any kind of short grain white rice is not recommended. Unless you cook the rice beforehand, set aside and mix in later. I typically go that route when I am short on time!
- Although you should traditionally add chicken, shrimp, and andouille sausage to jambalaya, feel free to add just one or two depending on what you like or have available.
- If you can’t find andouille sausage or if you feel its “too spicy” feel free to use smoked sausage, kielbasa or even turkey sausage.
- You can use fresh or frozen okra. I prefer frozen because you don’t have to deal with the sliminess of the okra and add it right to the pot… super easy! If you do decide to use frozen okra, be sure to partially thaw it out before adding to the jambalaya.
- 3-4 Tablespoons Canola oil
- 12 oz Andouille sausage
- 1 Cup Yellow onion, chopped
- 1 Cup Green pepper, chopped
- 1 Cup Red pepper, chopped
- 3-4 Tablespoons Garlic, minced
- 1 Cup Frozen okra, slightly thawed
- Kosher salt and Pepper taste
- Garlic powder, as needed
- 1 Tablespoon Cajun seasoning
- 1/2-1 Tablespoon Creole seasoing
- 1/2 Teaspoon Cayenne pepper
- 1 Tablespoon Worcestershire sauce
- 1½ Cup Long-grain white rice, uncooked
- 3 Cups Warm chicken stock, low sodium
- Heat large Dutch oven over medium heat, add 2 tablespoons of canola oil. Add the sausage and sauté for about 5-6 minutes. Stir occasionally to prevent burning. Remove the sausage from the pot, set aside and keep warm.
- In the same pot over medium heat add 1-2 tablespoon of canola oil. Stir in the onions and peppers mixing well to combine. Sauté for about 7-8 minutes until the onions are translucent and peppers are tender. Add the garlic, Cajun, Creole, and Cayenne seasoning, salt, pepper, and garlic powder and continue to sauté for an additional minute. Add in worcestershire sauce and stir.
- Add in white rice, and low sodium chicken stock to the pot. Bring to a slight simmer, then reduce heat to low, cover, and cook for about 25-30 minutes, or until the rice is cooked through, be sure to stir every 5 minutes or so to prevent the rice from burning and sticking to the bottom of the pot.
- Add in okra, mix well and continue cooking on low. Then add sausage back to the pot. Be sure to stir often. Season as needed and remove from the heat. Enjoy!