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Jambalaya Recipes

The only Cajun dish that may compete with gumbo for popularity around the world is jambalya. That makes a lot of sense when you consider that jambalya may be one of the best tasting dishes ever invented. In fact, both the Spanish and French had an influence on the inventing of jambalya. In the Old World a dish that was similar to jambalaya, paella, was well known, but the Cajuns took that boring dish and spiced it up to become the dish that we all know and love today. There is a Creole version of jambalaya that has tomatoes in it, but the Cajun version has none.

Jambalaya is often cooked in very large pots for big groups, but it can certainly be cooked in smaller proportions right in the kitchen. Jambalya is basically prepared by cooking various meats and seafoods in a pot, and then adding rice to the mixture towards the end. Whereas rice is cooked completely seperately in most Cajun dishes, it is cooked with jambalaya. What one chooses to throw into the jambalya is endless. Many Cajuns simply throw in whatever meat they have in their freezer, such as crabs, sausage, chicken, venison, crawfish, shrimp, and anything else. The most common versions of jambalaya have sausage and chicken in them.

There are probably 1,000 jambalaya recipes. If you think about it, once you have the basics down, you can through any ingredients into your jambalaya. Instead of showing you 100 jambalaya recipes, we have decided to list just a few of our favorite ones that can be cooked in the kitchen (rather than in a large outdoor cooker). All of these jambalaya recipes feed an average family or so. If you have leftover, you are always welcome to ship them to us! Enjoy these jambalaya recipes, and please email us if you have one that is worthy of adding to this list.

"Classical Chicken And Sausage Jambalaya"

Ingredients:

• 5 lbs. of chicken pieces with skin and bones
• 2 lbs. of your favorite sausage (andouille, smoked, etc.) cut into small round slices
• 5 tablespoons of vegetable oil
• 3-4 chopped up white onions
• 2 stalks of celery chopped
• 1 green and 1 red bell pepper chopped
• 2 cloves of garlic chopped
• 2 cups of chicken broth
• 1 1/2 cups of water
• 1 can of whole tomatoes chopped up
• 2 teaspoons of Cajun seasoning
• 2 1/2 cups of white rice

Instructions:

• Heat a skillet with the oil. Add the chicken pieces and brown them for 5 minutes of so. Remove the chicken and set it to the side.
• Add the sausage pieces to the skillet and brown them for 5 minutes or so. Remove the sausages and set them to the side.
• Add the onions, celery, and bell peppers to the skillet and cook them on medium heat for about 10 minutes. You want the onions to be golden brown.
• Add the garlic and 1 cup of the chicken broth to these 3 vegetables. Cook together for about 4 minutes.
• Transfer all of the ingredients to a large pot. Raise the temperature until the liquid begins to boil.
• Reduce the heat to medium and cover for approximately 30 minutes.
• The jambalaya will be ready when most of the liquid is gone, and the rice is very soft.
• Add a bit of Cajun seasonings to taste.