Jambalaya: A Taste of New Orleans
Jambalaya is a seasoned rice dish flavored with Cajun spices and is widely known as a signature soul food of Louisiana. The aromatic blend of spices is guaranteed to work up an appetite!
This historic dish is an essential part of New Orleans’ food culture. Its origins date back to Spanish settlers during the colonial era; it is said that they tried to recreate their native Paella using ingredients available locally in the New World.
While this recipe uses sausages, you can also make a delicious version with chicken or shrimp. (I used Johnsonville sausages this time because they are so hearty! I remember being shocked by their size when I first saw them. They used to be available only at Costco, but now you can find them in most supermarkets. Their big size makes for a very high-impact meal.)
Today, Jambalaya is made by combining chicken, seafood, sausage (or all of the above!) with bell peppers, onions, other vegetables, spices, and rice. While cooking methods vary, every version is packed with flavor and remains a beloved staple of the “Crescent City” (a nickname for New Orleans).
This recipe is inspired by Toups’ Meatery. While authentic Louisiana jambalaya is traditionally made in a Dutch oven, I’ve adapted this recipe to make it quick and easy using a rice cooker.
What is Cajun Cuisine?
Cajun cuisine is a style of cooking named after the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana.
It is a soulful fusion of Spanish, French, and African culinary influences. Known for being rustic and simple, it focuses on using ingredients readily available in the Louisiana bayous.
- The Holy Trinity: Most dishes start with a base of sautéed onions, celery, and green bell peppers.
- Staples: Rice is the main starch, and seafood like shrimp, oysters, and crab are frequently used.
- Representative Dishes: Jambalaya and Gumbo. Jambalaya is a rice-based dish, similar to a stir-fry or pilaf, where ingredients and rice are cooked together.
Cajun food is famous for its spicy kick, often seasoned with Tabasco and chili sauce.
Grilled Cajun chicken wings are absolutely delicious, too! Definitely check out the recipe. 👉 [Spicy Cajun Chicken]
Cajun vs. Creole
People often confuse Cajun with “Creole” cuisine. Creole food is generally considered more “urban” and refined. While both are heavily influenced by French techniques, the biggest differences are:
- The Roux: Creole roux is made with butter and flour, while Cajun roux uses lard or oil and flour.
- Tomatoes: Creole cooking uses more tomatoes. Therefore, Cajun Jambalaya is brown, while Creole Jambalaya is red.
Nutrition Facts (Per Serving)
- Calories: 400 kcal
- Protein: 10.2g
- Fat: 10.1g
- Carbohydrates: 66.2g
- Salt Equivalent: 2.1g
Ingredients (Serves 4)
- Chicken Thighs: 200g
- Salt: 2g
- Black Pepper: To taste
- Cajun Spice: 8g (e.g., Mascot Foods “Cajun Mix,” found at KALDI, Kitano Ace, or Amazon. This is a spicy blend of paprika, red pepper, oregano, and other herbs.)
- Grapeseed Oil: 30g
- All-purpose Flour: 30g
- Celery (diced): 40g
- Bell Pepper (diced): 60g
- Zucchini (diced): 60g
- Eggplant (diced): 60g
- Onion (diced): 140g
- Garlic (diced): 5g
- White Wine: 100g
- Chicken stock granules: 10g
- Water: 400g
- Rice: 300g
- Johnsonville Sausages: 4
- Eggs: 2 (for hard-boiled eggs)
- Parsley: For garnish
💡 Tip: Grapeseed oil has a high smoke point, making it resistant to oxidation and perfect for high-heat cooking like deep-frying. If you don’t have it, olive oil works as a great substitute.
💡Cajun Spice: e.g., Mascot Foods “Cajun Mix,” found at KALDI, Kitano Ace, or Amazon. This is a spicy blend of paprika, red pepper, oregano, and other herbs.
Cooking Instructions
- Vegetables: Dice the celery, bell peppers, zucchini, eggplant, onion, and garlic.
- Chicken thighs: Season with salt, black pepper, and Cajun spice (or cayenne pepper).
- Sear the Chicken Heat 2 tablespoons of grapeseed oil in a pot. Once the oil is hot, add the chicken and sear for about 5 minutes until both sides are nicely browned. Transfer the chicken to a plate and set aside.
- Make the Roux Turn the heat back on and let the oil get hot again. Add flour to the pot and mix it well with the oil. Stir continuously over heat until the mixture turns a dark chocolate color to create your “roux.”
- Key success factor: Keep stirring the bottom and edges of the pot with a wooden spatula so it doesn’t burn.
- Sauté the Vegetables Once the roux is ready, add all the diced vegetables and sauté for 1 minute.
- Deglaze & Simmer Pour in the white wine and cook for another 30 seconds. Return the chicken (cut into bite-sized pieces) to the pot, add the chicken stock granules and water, and bring it to a light boil.
- Cook the Rice Let the liquid cool down slightly. Pour it into a rice cooker along with the washed rice. If needed, add extra water so the liquid level aligns perfectly with the “2-cup” mark. Cook using the regular rice-cooking mode.
- Prepare the Garnish While the rice is cooking, score the sausages and pan-fry them until nicely browned. Boil the eggs during this time as well.
- Finish & Serve Once the rice is fully cooked, gently mix in a small amount of butter. Scoop the rice onto plates, top with the pan-fried sausages and sliced boiled eggs, and garnish with chopped parsley.
Enjoy your homemade taste of Louisiana!
📖Read the Japanese version of this article here! [本場ルイジアナの味！ジョンソンビルで作る本格ジャンバラヤのレシピ]
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