Best 4 Best Jambalaya Recipes

Jambalaya, a flavorful and iconic dish that originated in Louisiana, is a delectable combination of rice, meat, seafood, and vegetables, all cooked together in a single pot. It showcases the vibrant culinary heritage of the region, blending Spanish, French, and African influences. This article serves as a comprehensive guide to finding the best jambalaya recipe, whether you're a seasoned cook or a novice in the kitchen. We'll delve into the intricacies of selecting the choicest ingredients, explore diverse regional variations, and provide expert tips and techniques to ensure that your jambalaya turns out perfect every time. Along the way, we'll uncover the culinary secrets that make this dish so beloved, offering insights into its rich history and cultural significance. So, let's embark on a culinary journey to discover the best jambalaya recipe and recreate this Louisiana masterpiece in your own kitchen.

Here are our top 4 tried and tested recipes!

MY BEST-EVER JAMBALAYA

My Best-Ever Jambalaya image

I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined

Steps:

In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

BEST EVER ZATARAIN'S JAMBALAYA

Best Ever Zatarain's Jambalaya image

Simple, quick, and delicious! Uses Zatarain's Jambaylaya Mix to Make things simple, and tastes like you worked all day!!

Provided by The Miserable Gourm

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 small green pepper, diced
1 small red pepper, diced
1 celery rib, diced
1 small onion, diced
2 (14 ounce) cans stewed tomatoes
1 lb sausage, sliced
1 lb mussels
1 lb littleneck clams
1 lb shrimp
1/2 lb fresh green beans, cleaned and cut into bite size pieces
1/2 lb frozen peas
2 tablespoons olive oil
1 (12 ounce) box family size zatarain's jambalaya mix
3 cups water or 3 cups chicken broth
hot sauce

Steps:

In a large deep frying pan, over medium high heat, saute red and green pepper, celery and onion in olive oil, until softened. About 5 minutes. Remove from pan, and set aside.
In same pan, cook sausage, browning on all sides. Add cooked vegetables, stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and cover pan. Cook stirring occaisionally about 15 minutes.
Add clams, mussels, shrimp, green beans, and peas. Cook an additional 15 minutes.
Serve with crusty bread for sopping up some fantastic sauce. Add hot sauce to you liking. I am not a huge fan of spicy, so this is tangy enough for me.

Nutrition Facts : Calories 569.5, Fat 30.5, SaturatedFat 8.7, Cholesterol 206, Sodium 1428.7, Carbohydrate 25.9, Fiber 4.8, Sugar 9.8, Protein 47.4

BEST EVER CROCK POT JAMBALAYA

Best Ever Crock Pot Jambalaya image

A delicious dish to serve over rice with sausage, chicken, and shrimp. Have plenty of hot sauce for those who like it! This is perfect for cold weather and Mardi Gras.

Provided by PalatablePastime

Categories Chicken Breast

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces boneless skinless chicken breasts, cut into 1 inch cubes
1 lb andouille sausage, cut into chunks (may use smoked sausage)
2 bell peppers, chopped
2 celery ribs, chopped
1 onion, chopped
3 garlic cloves, minced
1 (15 1/2 ounce) can diced tomatoes, undrained
1/3 cup tomato paste
1 (15 1/2 ounce) can beef broth
3 tablespoons chopped parsley
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 tablespoon hot sauce (may use Tabasco)
1 1/2 teaspoons salt
1 lb shrimp, peeled and deveined
4 cups hot steamed rice (amount approximate, based on your serving size)

Steps:

Place all ingredients except shrimp and rice in crock pot.
Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
Serve mixture over hot steamed rice.

THE BEST JAMBALAYA

The Best Jambalaya image

From one of my favorite cookbooks, The Best of The Best from Louisiana. With my many travels to New Orleans, I haven't found a Jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day.

Provided by Nadia NYC

Categories One Dish Meal

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

1 small fryer
1 stalk celery (with leaves)
1 onion, halved
1 clove garlic
2 cups converted long grain rice
1 lb smoked sausage, sliced
1 lb ham, cubed
1/4 cup butter
1 cup chopped yellow onion
3/4 cup chopped green pepper
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1 large bay leaf
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon Tabasco sauce

Steps:

In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour.
Reserve stock.
Remove meat from bones and cut, slice, cube, or shred,however you prefer.
In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist).
In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
Remove meat.
Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes.
Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
Add rice and mix thoroughly.
Cook over low heat for approximately 15 minutes stirring frequently.
Remove bay leaf and serve.

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make your jambalaya even more delicious.
Don't skimp on the spices. Jambalaya is a spicy dish, so don't be afraid to add plenty of cayenne pepper, paprika, and garlic.
Cook the rice separately. This will help prevent the rice from becoming mushy.
Add the cooked rice to the jambalaya pot at the end. This will help keep the rice from overcooking.
Serve jambalaya hot. Jambalaya is best enjoyed fresh out of the pot.

Conclusion:

Jambalaya is a delicious and versatile dish that can be tailored to your own taste preferences. Whether you like it spicy or mild, with or without seafood, jambalaya is sure to please everyone at your table. So next time you're looking for a flavorful and easy-to-make meal, give jambalaya a try. You won't be disappointed!