Best 7 Homemade Jambalaya Recipes

Jambalaya, a flavorful and vibrant dish steeped in the rich cultural heritage of Louisiana, is a culinary masterpiece that tantalizes taste buds with its harmonious blend of flavors and textures. Originating from the heart of Cajun and Creole cuisine, this one-pot wonder is a symphony of aromatic spices, tender meats, succulent seafood, and the holy trinity of vegetables, all enveloped in a velvety broth that dances on the palate. As you embark on a culinary journey to create your own homemade jambalaya, let us guide you through the essential steps to achieve a dish that will transport you to the vibrant streets of New Orleans.

Here are our top 7 tried and tested recipes!

HOMEMADE JAMBALAYA

Homemade Jambalaya image

I first tasted this dish at a church potluck. I got the original recipe from my daughter's godfather and adapted it suit my family's tastes.-Glada Marie St. Clair, Crossville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 pound smoked kielbasa or smoked Polish sausage,. cut into 1/4-inch slices
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 celery ribs, thinly sliced
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups uncooked rice
2 cups water
1/2 pound fresh or frozen uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper

Steps:

In a Dutch oven, saute sausage for 1 minute. Add chicken; saute 2 minutes longer. Add the celery, onion, green pepper and garlic; saute for 2 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes or until chicken is no longer pink; stir. Let stand for 5 minutes to absorb any remaining liquid before serving. Fluff with a fork.

Nutrition Facts : Calories 464 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 1161mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

EVERYTHING JAMBALAYA

Everything Jambalaya image

Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
2 cups enriched white rice

Steps:

Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

QUICK JAMBALAYA

Quick Jambalaya image

This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.

Provided by Hillshire Farm(R) Brand

Categories Trusted Brands: Recipes and Tips Hillshire Farm®

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 (14 ounce) package Hillshire Farm® Smoked Sausage
1 tablespoon butter or margarine
1 onion, chopped
1 red bell pepper, seeded, chopped
1 green bell pepper, seeded, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 pinch Salt to taste
½ pound large raw shrimp, peeled, deveined
6 cups hot cooked long grain white rice

Steps:

Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
Gently stir in hot rice and cook 3-5 minutes or until heated through.

Nutrition Facts : Calories 948.3 calories, Carbohydrate 150.9 g, Cholesterol 104 mg, Fat 23 g, Fiber 6.1 g, Protein 30 g, SaturatedFat 8.8 g, Sodium 862.4 mg, Sugar 2.3 g

JAMBALAYA (AUTHENTIC)

Jambalaya (Authentic) image

Make and share this Jambalaya (Authentic) recipe from Food.com.

Provided by Alan Leonetti

Categories One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 small broiler-fryer chicken
1 stalk celery (cut into bit size pieces with leaves)
1 onion (quartered)
4 garlic cloves
2 cups converted long grain rice
1 lb cooked and peeled shrimp
1 lb smoked sausage (sliced)
1 lb ham (cubed)
1/4 cup butter
1 cup yellow onion (chopped)
3/4 cup green bell pepper (chopped)
1/4 cup fresh parsley (chopped)
2 garlic cloves (minced)
1 (6 ounce) can tomato paste
1 large bay leaf
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
Remove the sausage and ham from the Dutch oven and set aside.
Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
Mix, and then add the rice and the cooked shrimp and mix thoroughly.
Cook over low heat, stirring constantly, about 15 minutes.
Remove bay leaf and serve.

Nutrition Facts : Calories 1072.5, Fat 57.9, SaturatedFat 20.2, Cholesterol 316.2, Sodium 3391.7, Carbohydrate 62.1, Fiber 3.4, Sugar 6.8, Protein 71.5

QUICK JAMBALAYA

Quick Jambalaya image

Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
1 pound boneless, skinless chicken breast halves
Kosher salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice

Steps:

Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

QUICK JAMBALAYA

Quick Jambalaya image

This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking - onion, celery and green bell pepper - result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.

Provided by Vallery Lomas

Categories grains and rice, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 links pork or vegan andouille or chorizo sausage (6 ounces), cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon tomato paste
2 cups cooked long-grain white rice
1 tablespoon creole seasoning
Salt and black pepper
1 (15-ounce) can diced tomatoes
1 tablespoon hot sauce, plus more for serving
2 tablespoons sliced scallions

Steps:

Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.

EASY JAMBALAYA RECIPE BY TASTY

Easy Jambalaya Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper

Provided by Tasty

Categories Lunch

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
2 chicken breasts, diced
1 lb andouille sausage, sliced
4 cloves garlic
1 jalapeño pepper, diced
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 ribs celery, diced
3 cups chicken stock
14 oz tomato, crushed
1 ½ cups rice
2 tablespoons cajun seasoning
1 bay leaf
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 lb shrimp
salt, to taste
pepper, to taste

Steps:

Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
Add crushed garlic and a diced jalapeño pepper.
NOTE: Leave the jalapeño seeds in for extra spice
Stir in diced onion, peppers, celery until they're soft.
Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
Cover and simmer stew for 30 minutes.
NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
Enjoy!

Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your jambalaya. Look for plump shrimp, juicy chicken, and crisp vegetables.
Don't be afraid to experiment: There are many different ways to make jambalaya, so feel free to adjust the ingredients and seasonings to your liking. You can add more vegetables, different types of meat, or different spices.
Cook the rice properly: The rice is a key component of jambalaya, so it's important to cook it properly. Rinse the rice before cooking to remove any starch, and then cook it according to the package directions. You want the rice to be fluffy and tender, not mushy.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Add the shrimp to the jambalaya towards the end of the cooking time, and cook it just until it's pink and opaque.
Serve jambalaya with your favorite toppings: Jambalaya is a versatile dish that can be served with a variety of toppings. Popular toppings include green onions, tomatoes, parsley, and hot sauce.

Conclusion:

Jambalaya is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of rice, meat, vegetables, and spices, jambalaya is a hearty and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give jambalaya a try. You won't be disappointed.