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Jambalaya
Behind this exotic name lies a delicious dish made with rice and spices, originating from southern Louisiana.
The name of this recipe is believed to come from the combination of the French word “jambon” (ham) and the African word “aya” for rice. Reminiscent of Spanish paella, jambalaya is unique in that it can include ham, sausages, and seafood.
This dish is easy to make in large quantities, which quickly made it the ultimate celebration meal in Louisiana. It's commonly served at weddings, family gatherings, and public festivities.
The Jambalaya Festival is held every year in Gonzales and attracts many chefs who compete for the title of Jambalaya World Champion.
More than just a fragrant Creole rice dish, it’s Louisiana that arrives in your kitchen: New Orleans, the bayou, blues, Cajun music...
Let yourself be tempted by this recipe—simple to prepare and packed with flavor!
Serves 6 to 8 | Preparation time: 55 minutes | Difficulty: easy
Recipe Ingredients:
- 400 g chorizo or spicy sausage
- 2 chicken breasts
- 400 g raw peeled shrimp
- 3 tablespoons olive oil
- 2 celery stalks
- 1 sliced onion
- 3 chopped bell peppers (one red, one yellow, one green)
- 1 fresh jalapeño (for spice lovers)
- 4 minced garlic cloves
- 1 can of diced tomatoes (400 g)
- 350 g plain rice (e.g., basmati)
- 4 teaspoons Cajun spices
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper
Preparation:
- First, heat 2 tablespoons of olive oil in a cast iron Dutch oven (or large pot) over high heat.
- Add celery, onion, pepper, garlic, and bell peppers. Sauté for 5 minutes, stirring regularly, until the vegetables are slightly tender and nearly cooked through.
- Pour in the remaining tablespoon of olive oil, then add the chicken and chorizo. Stir and cook for another 5 minutes.
- Finally, add the tomatoes, rice, Cajun spice mix, bay leaf, and thyme. Stir, reduce the heat, cover, and cook for 25 to 30 minutes, until the rice is done.
- Stir occasionally (to prevent the rice from burning at the bottom). If the rice is still firm after 30 minutes, add a bit of water and simmer a little longer.
- Once the rice is cooked, add the shrimp. Stir and cook a few more minutes. As soon as they turn pink, remove the dish from the heat, discard the bay leaf, and season with salt, pepper, and more Cajun spice to taste. Serve hot and enjoy!
