New Orleans Jambalaya – If you’re in the mood for a flavorful and satisfying meal, then you’re in for a treat. This New Orleans Jambalaya recipe is a perfect combination of chicken, smoked sausage, shrimp, and rice, all simmered in a homemade Cajun spice blend. It’s a one-pot wonder that’s easy to make and perfect for feeding a crowd. With just the right amount of spice and a delicious combination of ingredients, this jambalaya will quickly become a household favorite.
Whenever my family and I are craving a meal that’s packed with flavor, this New Orleans Jambalaya recipe is always at the top of our list. I still remember the first time I made it for my husband. He took one bite and immediately declared it one of his favorite meals. Since then, it’s become a staple in our household and a meal that we make regularly, especially when we have guests over. There’s just something about the combination of the homemade Cajun spice blend, chicken, sausage, and shrimp that makes this dish irresistible.
Why This Jambalaya Recipe is a Must-Try?
- Made with a homemade Cajun spice blend, which adds just the right amount of flavor and spice to the dish.
- A one-pot meal that’s perfect for feeding a crowd or meal prepping for the week.
- A combination of chicken, smoked sausage, and shrimp that gives the dish a perfect balance of protein.
- Vegetables like celery, onion, bell peppers, jalapeno, and okra are added to the dish, making it a healthy and well-rounded meal.
- The dish is full of bold and delicious flavors that make it perfect for any occasion.
Ingredients:
- 4 tablespoons olive oil, divided (60 ml)
- 2 ribs of celery, chopped
- 1 medium red onion, diced
- 3 small bell peppers (combination of green, red, yellow, orange), chopped
- 1 jalapeno, cored, seeded, and diced
- 4 cloves of garlic, pressed or minced
- Salt and pepper
- 2 boneless/skinless chicken breasts, cut into bite-sized pieces (400g)
- 1 14-ounce package of Eckrich Smoked Sausage, sliced (400g)
- 3 cups chicken broth (720 ml)
- 1 28-ounce can crushed tomatoes (800g)
- 2 cups long-grain rice (400g)
- Homemade Cajun spice blend (see ingredients below)
- 1 pound raw shrimp, deveined and tail removed (450g)
- 1 + 1/4 cup okra (150g)
- Optional garnishes: green onions and fresh parsley leaves
Homemade Cajun Spice Blend:
- 1 teaspoon paprika
- 1 + 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cayenne pepper (or less if you don’t like spicy foods!)
Directions:
In a large, heavy pan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add in the chopped celery, diced red onion, chopped bell peppers, diced jalapeno, and minced garlic. Sauté the vegetables until they start to get tender, which should take about 4 minutes on a gas stovetop.
Sprinkle the bite-sized chicken pieces with salt and pepper. Add another 2 tablespoons of olive oil to the pan with the veggies. Then, add the seasoned chicken and sliced Eckrich Smoked Sausage to the pan and continue to sauté until the chicken is almost cooked and no longer pink.
Pour in the chicken broth, crushed tomatoes, long-grain rice, and homemade Cajun seasoning blend. Stir everything with a wooden spoon to combine all the ingredients. Add 2 bay leaves, then cover the pan with a lid and lower the heat to medium-low. Let the jambalaya simmer until the rice is fully cooked and tender. This should take around 25 minutes on a stovetop. While simmering, stir the ingredients every 4-5 minutes to prevent the rice from sticking to the bottom of the pan and burning.
Once the rice is fully cooked and tender, fold in the deveined shrimp and okra. Cover the pan again and allow the shrimp to cook until they are done. Remove the two bay leaves from the pot, then do a taste test to check if you need to add more salt, pepper, or cayenne pepper to taste.
Finally, garnish the jambalaya with green onions and fresh parsley leaves, and serve hot. Enjoy your delicious New Orleans Jambalaya!
Notes:
- If you don’t have a Cajun spice blend, you can substitute it with a Creole spice blend or a combination of paprika, cayenne pepper, garlic powder, and onion powder.
- For a healthier option, you can use brown rice instead of white rice.
- You can also add other vegetables to the jambalaya such as diced tomatoes, corn, or chopped carrots.
- For a vegetarian option, you can omit the chicken, sausage, and shrimp, and add more vegetables such as mushrooms, zucchini, or eggplant.
In conclusion, this New Orleans Jambalaya recipe is a flavorful and satisfying dish that is perfect for any occasion. With its combination of succulent shrimp, tender chicken, and spicy sausage, all mixed in with fragrant rice and a homemade Cajun spice blend, this jambalaya is a true taste of New Orleans. Whether you’re a fan of Cajun cuisine or just looking to try something new, this recipe is sure to impress. So gather your ingredients, put on some jazz music, and get ready to transport yourself to the heart of Louisiana with this delicious jambalaya recipe!
FAQs
How spicy is this jambalaya?
The spiciness of this jambalaya depends on the amount of cayenne pepper you add to the Cajun spice blend. If you don’t like spicy foods, you can use less cayenne pepper or omit it altogether.
Can I use a different type of sausage?
Yes, you can use any type of sausage you like. Andouille sausage is traditional in jambalaya, but if you can’t find it, you can use kielbasa, chorizo, or any other smoked sausage.
Can I make this recipe ahead of time?
Yes, you can make the jambalaya ahead of time and reheat it before serving. Store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. To reheat, transfer the jambalaya to a pot and heat over medium-low heat until warmed through.
Can I use frozen shrimp?
Yes, you can use frozen shrimp in this recipe. Thaw them in the refrigerator overnight before using.
Can I double this recipe?
Yes, you can double this recipe to feed a larger crowd. Use a larger pot and increase the cooking time accordingly.
![](https://8fivefive.com/wp-content/uploads/2023/05/New-Orleans-Jambalaya-360x361.jpg)
New Orleans Jambalaya
Ingredients
- 4 tablespoons olive oil divided (60 ml)
- 2 ribs of celery chopped
- 1 medium red onion diced
- 3 small bell peppers combination of green, red, yellow, orange, chopped
- 1 jalapeno cored, seeded, and diced
- 4 cloves of garlic pressed or minced
- Salt and pepper
- 2 boneless/skinless chicken breasts cut into bite-sized pieces (400g)
- 1 14- ounce package of Eckrich Smoked Sausage sliced (400g)
- 3 cups chicken broth 720 ml
- 1 28- ounce can crushed tomatoes 800g
- 2 cups long-grain rice 400g
- Homemade Cajun spice blend see ingredients below
- 1 pound raw shrimp deveined and tail removed (450g)
- 1 + 1/4 cup okra 150g
- Optional garnishes: green onions and fresh parsley leaves
Homemade Cajun Spice Blend:
- 1 teaspoon paprika
- 1 + 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cayenne pepper or less if you don't like spicy foods!
Instructions
- In a large, heavy pan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add in the chopped celery, diced red onion, chopped bell peppers, diced jalapeno, and minced garlic. Sauté the vegetables until they start to get tender, which should take about 4 minutes on a gas stovetop.
- Sprinkle the bite-sized chicken pieces with salt and pepper. Add another 2 tablespoons of olive oil to the pan with the veggies. Then, add the seasoned chicken and sliced Eckrich Smoked Sausage to the pan and continue to sauté until the chicken is almost cooked and no longer pink.
- Pour in the chicken broth, crushed tomatoes, long-grain rice, and homemade Cajun seasoning blend. Stir everything with a wooden spoon to combine all the ingredients. Add 2 bay leaves, then cover the pan with a lid and lower the heat to medium-low. Let the jambalaya simmer until the rice is fully cooked and tender. This should take around 25 minutes on a stovetop. While simmering, stir the ingredients every 4-5 minutes to prevent the rice from sticking to the bottom of the pan and burning.
- Once the rice is fully cooked and tender, fold in the deveined shrimp and okra. Cover the pan again and allow the shrimp to cook until they are done. Remove the two bay leaves from the pot, then do a taste test to check if you need to add more salt, pepper, or cayenne pepper to taste.
- Finally, garnish the jambalaya with green onions and fresh parsley leaves, and serve hot. Enjoy your delicious New Orleans Jambalaya!
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