Easy Jambalaya Recipe
A meal that many of us only dare to order in a restaurant, and never make at home. It’s Jambalaya! The flavors taste complex when you take a bite. Each forkful is a new experience with different combinations of meat and veggies. While the ingredient list looks long, they’re all really simple and easy to find. Your shopping list won’t be very long. I bet you already have most of these items at home just waiting to be used in an outstanding meal like this. Jambalaya is meant to be rustic and simple. Just take a look!
What is Jambalaya?
Now for my curious friends, Jambalaya is a Louisiana Creole dish of Spanish and French influence. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. Very simple, but such a delicious dish.
Ingredients
Olive oil – Sunflower, safflower, canola, or avocado oil will work. Butter – I used unsalted however you can use salted. Andouille sausage – Can’t find andouille? Use kielbasa, chorizo, or other smoked sausages. Chicken thighs – You can use chicken breast if you prefer. Onion, celery, garlic – Feel free to adjust the amounts as you see fit. Bell pepper – I used red and green. Rice – Long grain white rice, such as Basmati or Jasmine. Other rices may require different amounts of liquid. Seasonings – Bay leaves, oregano, cajun seasoning. Salt and pepper to taste. Hot sauce – Use your favorite type. Crushed tomatoes – If you want pieces of tomatoes, use an equal-sized can of diced tomatoes. Chicken broth – Veggie broth or water will also do. Shrimp – Uncooked and peeled. Okra – If you can’t find any okra like me, you can just leave it out, which is why you won’t find this in the ingredients list in the recipe card. Green onion – Freshly chopped for garnish.
How to make Jambalaya
What else can I put in Jambalaya?
This aromatic one-pot meal is the ultimate vessel for using up veggies both fresh and frozen.
Corn Peas Carrots Okra (if not using already) Broccoli or cauliflower Green beans, cut into 1″ pieces
You can even use other types of seafood like clams, cubed fish, or squid rings.
How to store leftovers
Transfer the leftovers to an airtight container in the fridge for 3-4 days. You can reheat in the microwave, stirring every 30 seconds. You can also reheat the leftovers in a skillet over medium heat with a splash of broth to keep it from drying out.
Can I freeze Jambalaya?
If you plan on making lots of jambalaya to freeze, I suggest leaving the shrimp out until you’re ready to serve. Shrimp overcook very easily. The reheating process can make their texture rubbery. To freeze, transfer the jambalaya, once fully cooled down, to an airtight container. It’ll last about 2 months frozen. This recipe is best reheated gently. Transfer the frozen jambalaya to the fridge the day before you plan on serving it to thaw.
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