Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Jambalaya recipe
This correct Jambalaya recipe is for considered one of New Orleans’ most iconic and beloved dishes! Right here, a rubble of juicy plump shrimp/prawns, seared smoky sausage and tender chicken are dotted by aromatic, Creole-spiced tomato rice and tender greens. This simple Jambalaya is full of massive punchy Louisiana flavours and is arguably the world’s finest one-pot meal!
Jambalaya
Around the globe there are numerous chicken and rice dishes, all scrumptious in their very own proper. However then there’s Jambalaya.
It’s chicken and rice, sure. PLUS smoked sausages. PLUS prawns (shrimp). PLUS bacon. All combined up with rice perfectly-cooked in a Creole spiced tomato broth together with tender greens. It’s damned exhausting to argue Jambalaya isn’t considered one of THE most epic rice dishes on the earth*.
I scoffed down many a scrumptious bowl of the stuff throughout my travels some years in the past in New Orleans, religious residence of Jambalaya within the South. These unforgettable experiences allowed me to get a correct really feel for what really makes a Jambalaya tick, and I used to be decided replicate the dish again at residence. And at last, right here is is!!
* Together with Biryani, Bibimbap, Paella and Tachin, she says in a small voice, understanding full properly that she most likely declared these to the “epic” too.
About this Jambalaya recipe
It’s typically understood that there are two kinds of jambalaya – Creole and Cajun. Creole Jambalaya has its roots within the New Orleans space and is cooked in a tomato-y sauce, whereas Cajun Jambalaya is the country nation model that omits the tomatoes and goes for a less complicated method.
This recipe is the Creole-style Jambalaya that I’m extra acquainted with, the type I ate an excessive amount of of throughout my travels in New Orleans!
Jambalaya is nevertheless yo’ mama cooked it
Like many nice dishes from the South, improvising and making use of what’s at hand is on the coronary heart of this dish. So there are broad tips however no exhausting guidelines round what goes right into a Jambalaya – for a lot of, it’s nevertheless yo’ mama cooked it!
The “holy trinity” of bell pepper, celery and onion is pretty commonplace. Meat-wise, seafood, chicken, pork, sausages, cured meat, rabbit and recreation can all discover their manner into the pot.
The one ingredient that appears to be pretty fixed in all Jambalaya preparations although is a few form of sausage, and ideally a smoked one. Andouille, a spicy smoked sausage native to Louisiana, is the standard alternative. Don’t fear should you can’t get andouille, I’ve discovered some wonderful subs that anybody can get, learn extra under!
Together with the sausage, chicken and shrimp (prawns) appears to be a basic mixture with Creole Jambalaya. So we’re going to stay with the tried-and-true and go for this combo!
What goes in Jambalaya
An entire lot of fine stuff! While you take a look at the elements, you’re in for a very good factor, proper?? 🙂
Only a observe about just a few of the gadgets:
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Sausages – Andouille sausages are the standard kind used however are exhausting to seek out outdoors of the US. However don’t fret! There are close to good subs – learn under the picture for extra info.
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Bacon – whereas not present in most conventional recipes, some name for cooking in bacon fats which, as you may think, is a really tasty factor. 🙂 So I determine, why not?
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Selfmade Creole Spice Combine – as a result of I’ve by no means been 100% pleased with retailer purchased (even those I’ve introduced again from the States). There’s not that many spices in it anyway!
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Rice – lengthy grain white rice is finest, medium and brief grain are okay. Risotto, paella, brown rice, and wild rice received’t work. Jasmine and basmati rice will completely work however may add a non-New-Orleansy bent to the dish 😂
Andouille: The standard Jambalaya sausage
Historically, the sausages utilized in Jambalaya are andouille sausages that are spicy, closely smoked pork sausages. The andouille imparts smoky flavour because it cooks with the rice; this is among the traits of conventional Jambalaya.
However for all those that, like me, don’t dwell within the States and actually can not discover andouille sausages anyplace (and I’ve hunted large and much), don’t fret, there’s nonetheless a path to a GREAT Jambalaya…..
Greatest substitutes for andouille sausage
The style of your Jambalaya will nonetheless make any Southern Mama proud should you use both of those substitution choices:
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Smoked sausages –Kielbasa or different smoked European sausage from a Polish, German or European deli. That is the very best substitute for andouille, I’d go so far as to say they’re a really shut match. I get mine from Brot and Wurst (Warriewood, Sydney) and Tatra Delicatessen (Parramatta, Sydney). I at all times ask for the smokiest sausage they’ve; or
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Kransky* and even chorizo, which aren’t very smokey, mixed with SMOKED bacon and SMOKED paprika (as an alternative of unsmoked, which the recipe requires). Not fairly pretty much as good a match, however will get you get a lot of the best way there.
To be sincere although, even should you make this with bizarre sausages, unsmoked bacon and regular paprika, you’re nonetheless going to finish up with a mighty tasty dish loaded with loads of Cajun flavours!
* These are bought at Woolworths in Australia ($8-12/kg). Although labelled as smoked, it’s not sufficient so as to add a lot smokey flavour into the dish.
make Jambalaya
Right here’s how this Jambalaya recipe goes down. I at all times begin by browning the bacon and sausage as a result of they launch flavoured fats wherein every part else is seared.
Primarily, as soon as every of the proteins are seared (which I love to do individually to make sure they get good color on them as a result of as I at all times say, color = flavour!), Jambalaya is admittedly only a one pot rice recipe. The whole lot will get tossed in and cooked within the one pot.
TOP TIP: BAKE IT!
You’ll make your Jambalaya life an entire lot much less worrying by baking the rice moderately than cooking it on the range (and I’ve not too long ago found Critical Eats agrees!).
Jambalaya cooked on the range requires expertise. You want to grasp the ability of understanding what number of occasions you may stir the rice so it cooks evenly and cease the bottom from burning, however making certain you don’t stir too typically which turns the rice right into a gluey mushy mess (as a result of this prompts the starch).
The ONLY rice made for stirring is risotto rice. It distresses me to see so many Jambalaya recipes “on the market” that say to stir tons. Distresses me!!😂
So – skip the mushy rice and head straight for stress-free Jambalaya nirvana by merely popping it within the oven as an alternative. 100% fingers free, Jambalaya perfection, each single time! ~ Johnsat x
Watch the way to make it
Jambalaya Recipe Supply: This Jambalaya recipe is a RecipeTin Household effort that developed primarily based on our style. Not too tomatoey, spiced however not too spicy, and wealthy with smoky flavours from the sausage in addition to smoked bacon (our little contact).
We sought inspiration from recipes by the cooks from two of our favorite eating places we visited on our final journey to New Orleans: The unimaginable Mom’s Restaurant (recipe) and a recipe from famend Louisiana chef Donald Hyperlink (of Herbsaint and Cochon eating places) for Cajun fashion jambalaya.
We additionally arrived on the identical conclusion as Critical Eats’ recipe that the oven technique is probably the most foolproof manner to make sure your rice is evenly cooked with out scorching the underside of the pot, or over-stirring and ending up with gluey mushy rice!
Ingredients
- 1 tbsp vegetable oil
- 180g (6oz) bacon , preferably SMOKED, chopped
- 200g (7oz) andouille or smoked sausage , sliced 0.5cm / 1/5″ thick (Note 1)
- 300g (10oz) chicken thigh , skinless boneless, cut into 2.5cm /1″ pieces
- 12 prawns/shrimp , raw, large, (peeled, with or without tails)
- 4 garlic cloves , minced
- 1 tbsp (15g) butter
- 1 onion , large, cut into 1.5 cm / 0.5″ pieces
- 2 celery ribs , cut into 1.5 cm / 0.5″ pieces
- 2 green capsicum / bell pepper , medium, cut into 1.5 cm / 0.5″ pieces
- 1.25 cups long grain rice , uncooked (Note 2)
- 2.5 cups (625ml) low-sodium chicken broth / stock (Note 3)
- 200g (6.5oz) crushed canned tomato
- 2 tbsp tomato paste
- 1 cup green onions , sliced, plus more for serving
- 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
- 4 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne powder (adjust spice to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat oven to 180C/350F (all types).
- Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)
- Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden – about 3 minutes – then remove into bowl.
- Add chicken into the pan and cook until golden (doesn’t need to cook inside), then add to bowl with bacon.
- Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
- Add butter, then garlic, onion, celery and capsicum. Cook for 3 to 4 minutes or until slightly softened.
- Add rice, stir to coat grains in oil.
- Add chicken broth, tomato paste, canned tomato, thyme and Seasoning Mix.
- Stir well, then add chicken, sausages and bacon (including all liquid).
- When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, and transfer to oven. (See video)
- Bake 20 minutes. Remove lid and check rice by eating a few grains (careful, very hot!) If the rice is just about done (Note 5 for the correct consistency), go to next step. If rice grains are still firm in the centre, continue to cook, checking rice every 5 mins – most ovens take about 30 mins total cooking (see Note 7).
- Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).
- Remove from oven (see video for finished consistency), stir gently to fluff, then serve, garnished with more green onions if desired.
Notes
1. Andouille Sausages – smokey spicy Louisiana sausages, imparts smokey flavour into dish. Hard to find outside the US – I have not found them anywhere in Sydney, Australia.
Best substitute for Andouille:
a) Smoked polish sausages from Polish or European delis (ask for the smokiest!)
b) Kransky* or even chorizo plus SMOKED bacon (instead of normal) and SMOKED paprika (instead of sweet). Extra smokey flavour will make up for non smokey sausages.* Found in supermarkets in Australia like Woolies, Coles. Note: Kransky in supermarkets is labelled as smoked, but they are not very smokey.
But honestly, even if you make this with normal sausages, normal bacon and normal paprika, you’re still going to end up with a mighty tasty dish! 🙂
2. Rice – long grain is best here for the rice texture in the finished dish. Medium and short grain rice will work ok too but the rice is a bit stickier. Recipe not suitable for: risotto, paella, brown, wild rice. Will work with jasmine and basmati but they will add a fragrance not typically associated with Jambalaya!
3. Chicken broth – Low-sodium chicken broth is used here. If using full salt chicken stock, reduce salt in spice mix to 1/4 tsp. You can also use homemade chicken stock!
4. Pot size – I use a 30 cm / 12″ Chasseur cast iron pot which is 2.5 L/2.5 quart. A large dutch oven works a treat here too, or any very large skillet with a lid.
5. Correct consistency – The jambalaya should be juicy and wet, not dry and stodgy nor swimming in liquid. The rice itself should be soft but still holding its shape with a little bite, like risotto cooked a little past al dente. It should not be completely soft, mushy or gluey on the outside (notorious problem with overstirring when Jambalaya is cooked on the stove).
6. Nutrition per serving (this is a decent size bowl!)
7. Oven cooking time – The total cooking time can very quite a lot, depending on what sort of pot you use (cast iron vs regular thinner-walled pot) and your oven (fan-forced vs slower, older ovens). Cooking times can be as long as 45 minutes, but in my oven and most others, it’s done in 25 – 30 mins. This is why I recommend you start checking at 20 mins, and then every 5 mins after that.
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