With the blending of French, Spanish and African culture, New Orleans is my favorite city in the world, with Paris a very close second. Every Creole dish has ties to one of those cultures, but the city has claimed it as its very own. Creole Jambalaya evolved from Spanish Paella, but without the saffron and jollof rice from West Africa.
Instead, cheaper tomatoes substitute for saffron making a “red” jambalaya vs the cajun version that sans tomatoes.
And from a chef’s perspective, Creole Jamabalya is a joy to make. Eddie appreciates that the dish requires flavor layering, as each ingredient is cooked and blended into the next.
This isn’t a slow cooker meal, with everything tossed in together at once. Jambalaya requires soul, love and patience.
And the heat, the delectable, tantalizing heat that’s hurts so good. That’s the African influence coming through with cayenne and extra shakes from a Tabasco bottle.
Suggestions and Alternatives:
- Ask 10 locals what proteins you should add to Jambalaya and you’ll get 10 different answers. We overloaded ours with three – shrimp, andouille sausage, and chicken, but you can add any kind, even duck.
Try our other New Orleans recipes:
Authentic "red" Creole Jambalaya with chicken, sausage, and shrimp.
Ingredients for Cajun Jambalaya
- 2 tbs. butter
- 2 tbs. corn oil
- 1 tbs. bacon fat
- 1 lb. chicken breast pulled
- 1/4 lb. Andouille sausage sliced
- 1/4 lb. raw shrimp
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 stalk celery chopped
- 1 small Roma tomato diced
- 1 cup long grain white rice
- 4 tbs. tomato paste
- 2 teaspoons Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups chicken broth
- 3 bay leaves
- 1/2 teaspoon Kosher salt
- 4 scallions chopped
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons white pepper
- 2 teaspoons paprika powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
Instructions for Creole Jambalaya
Using a medium-sized pot add four cups of water, one tbs. salt, two bay leaves, and one lb. chicken breast cook on medium high for 10 minutes, shut off heat and let sit in water for another 10 minutes.
Remove chicken breast and set aside.
Next, wash and cook one cup long grain rice using 1 1/2 cups chicken broth, two tbs. corn oil (or one tbs. bacon fat) and one tbs. kosher salt. Cook until rice is done. About 16 minutes. Keep covered to retain heat.
Using a large skillet or saute pan over medium heat add butter, yellow onions, celery, both red and green peppers, 1 bay leaf and garlic. Sweat your vegetables until soft and slightly caramelized. About four minutes.
Add sliced andouille sausage and continue to cook for five minutes stirring every minute so not to burn vegetables. Reduce heat to low.
To skillet or saute pan add two teaspoons garlic powder, onion powder, white pepper, and paprika stir.
Add one teaspoon dried thyme, dried oregano and cayenne pepper, stir. Shut off heat.
Fold in one diced Roma tomato, Worcestershire sauce, hot sauce and tomato paste. Set aside.
Take your chicken breast and pull meat (shred) and add to skillet.
Peel and devein shrimp and add to skillet.
While rice is still hot add it to skillet, fold altogether. Cover with foil and allow shrimp to cook about eight minutes.
After eight minutes drizzle about one tbs. corn oil, fold all until completely incorporated. Add chopped scallions to garnish.