What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 best jambalaya recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Best Jambalaya Recipe
Jambalaya Recipe (Creole)
Jambalaya
Jambalaya
Jambalaya Recipe
Creole Jambalaya
How To Make Jambalaya
Jambalaya Recipe
Jambalaya Recipe (easy)
Everything Jambalaya
Easy Jambalaya
One Pan Jambalaya Recipe
Easy Jambalaya
Jambalaya
Easy Jambalaya Recipe
Quick Jambalaya
Is Creole or Cajun jambalaya better?
Cajun jambalaya tends to have a deeper, smokier flavor than Creole jambalaya due to this browning process. Cajun jambalaya is found in most rural areas of Louisiana, whereas Creole jambalaya is more popular in New Orleans and the surrounding areas where Creole culture is more prevalent.
What meat is best for jambalaya?
Jambalaya traditionally contains any of the following meats:
- Chicken or pork.
- Sausage — andouille, chorizo or smoked sausage.
- Seafoods — crawfish or shrimp are the favourite choices.
Should jambalaya be wet or dry?
A cajun jambalaya, I’m reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).
What is the difference between gumbo and jambalaya?
The main difference between these two dishes is their use of rice. Gumbo is really a soup or stew that’s often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it.
Does okra belong in jambalaya?
Jambalaya is similar to gumbo in that it’s a stew made from meat and vegetables (and includes the “Holy Trinity” as a base) but does not include the okra or filé powder as a thickener. Jambalaya is also prepared with rice, but the rice is integrated into the stew while cooking the other ingredients.
What is traditionally served with jambalaya?
What to Serve with Jambalaya?
- Salad.
- Cajun Sausage and Rice.
- Cornbread.
- Seasoned White Rice.
- Corn on the Cob.
- Creamed Corn Recipe.
- Cheddar Biscuits.
- Corn Maque Choux.
Is Zatarain’s jambalaya spicy?
It’s fairly mild but you can “kick it up a notch” with either spicy sausage or your chili powder of choice.
How do you thicken jambalaya?
Pour the whisked, blended tomato juice and cornstarch into the pot of simmering jambalaya. Stir thoroughly with a large wooden or plastic spoon to disperse the thickening ingredients throughout. Do this for several minutes to ensure it is mixed.
Can you put Italian sausage in jambalaya?
You can always adjust the spice in this Jambalaya with Italian Sausage and Shrimp. Use more spice mix and hot Italian sausage for lots of kick; use less spice mix and mild sausage for less kick. Be sure to mix up a double batch of my Cajun Spice Blend to make it quick and easy to add heat.
Do you put tomatoes in jambalaya?
Like many Cajun dishes, Jambalaya is a one-pot meal, due to the historical reality that most Cajun families would have owned only one pot. Today, Cajun jambalaya is often referred to as “brown” jambalaya because it is made without tomatoes. Cajuns wouldn’t have had access to tomatoes as part of their swamp pantry.
Do you rinse rice before making jambalaya?
I use long-grain white rice to make jambalaya as it holds its shape better when stirred and cooks up tender and light after simmering. I typically wash rice before cooking for other recipes, but not for jambalaya. The starches on the surface of the grains lightly thicken the liquid for a creamier consistency.
How do you keep jambalaya rice from getting mushy?
Carefully measuring tomato liquid and the right amount of chicken stock to top it up ensures the correct ratio of liquid to rice. Baking the dish in the oven prevents the rice from scorching and eliminates the need to stir midway through cooking.