OK, we’re not sure if this is the most PC way of saying it, but eating jambalaya is like having a party — in your mouth. If you don’t know what jambalaya is, let us explain…
Jambalaya is a tangy, Cajun-style dish that originated in Louisiana and was influenced by French, Spanish, and West African cuisines. Its meat, seafood, and vegetables and sauce is spooned over rice, which is similar to classic American stew, French gumbo, and Spanish paella.
Traditional jambalaya calls for a blend of smoked meats, chicken and shellfish. Our jambalaya recipe has shrimp, Cajun-style smoked sausage, and tasso, or smoked ham. Vegetables commonly used in jambalaya recipes are onion, celery, and bell peppers. You also have the option of adding okra, tomatoes, and carrots.
Did you know? If your jambalaya has tomatoes, then you’re eating a red Creole jambalaya. A Cajun-style jambalaya, like the recipe below, does not have tomatoes.
For this savory jambalaya recipe, we suggest using Aidells Tasso, which is a Cajun-style smoked ham shoulder, and Aidells Cajun Style Andouille links. Andouille sausage links by Aidells are made with real Creole spices, which is perfect for a homemade jambalaya recipe. But Aidells has a full range of sausage flavors to choose from. Orange and Coriander chicken sausage is made with Blue Moon Belgian White beer. Why cook with beer? It adds a rich, zesty flavor to stockpot meals like jambalaya.
- In a large, high sided skillet or Dutch oven, over medium heat, sauté the sausage and Tasso until lightly browned, about 10 minutes. Remove from the pan, reserving the rendered fat.
- In the same pan, sauté the onion and celery until deep brown, about 30 minutes. Add the green onions, garlic, and bell peppers, and sauté for 5 minutes. Add the cayenne, bay leaves, thyme, sage, marjoram and stock, bring to a boil, and stir in the rice. Cover and cook about 20-30 minutes until the rice is almost done. Stir in the chicken, sausage, tasso and shrimp. Cover and cook another 10 minutes until all the liquid is absorbed, the shrimp is opaque and the rice is fully cooked but firm. Season to taste with salt and pepper.
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|Calories570Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.