Jambalaya - easy one pot meal
Beef, Main Courses - meat, Pork, Poultry, Rice, Seafood

Jambalaya

An easy one dish meal that can be adjusted to your family’s tastes and cooks in about 30 minutes? Oh! count me in! I know I just posted Shrimp Creole last week, but as I mentioned in that post, we have loved Lousiana cuisine for a long time in my family. And even though the list of ingredients may seem long and intimidating, Jambalaya is another weeknight fast recipe that is nothing more than chop, saute and simmer.

The version below is more vegetables than meat. That won’t fly in my house, so I add more meat (like some of the shrimp leftover from making the Shrimp Creole) and cut back on the vegetables. Or omit them and serve them on the side for me and M so J won’t give it “the big snub”.


That’s the great thing about this recipe, make it to suit your eaters taste. I don’t go too heavy on the spices for them, but add more for mine. If you have leftover chicken or pork in the fridge, chop ’em up and toss ’em in. Let the recipe serve as a starting point for your dish, and mix and match what you want or have.

This is technically a Cajun dish. If you want to make it more Creole you can add some chopped tomatoes in with the broth. Cajun recipes generally developed out side of New Orleans in the surrounding bayou areas and have a more French influence (from the French Canadian Acadians that migrated to the area) where as Creole recipes developed in and around New Orleans and have a wider range of influences including Caribbean and African. Cajun recipes usually don’t use tomatoes, but Creole ones do extensively. So, now you know.

I prefer the Cajun “brown” version below to Creole “red”, but it is a matter of personal preference – eat what you like.

Jambalaya

Serves 6-8
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Gluten Free
Meal type Meat Dishes, Pork, Poultry, Rice and Grains, Seafood, Side Dish
Jambalaya is a simple one pot Cajun meal of meat, vegetables and rice that can easily be adjusted to the diner's tastes as well as what is on hand. Shrimp and chicken can be added to or substituted for the ham and sausage.

Ingredients

  • 4 tablespoons butter, margarine, or oil
  • 2 Medium onions (diced)
  • 6 cloves garlic (minced)
  • 2 Medium green bell peppers (diced)
  • 1 cup celery
  • 6oz ham (diced)
  • 6oz smoked sausage such as Andouille or Kielbasa (diced)
  • 1 teaspoon salt
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 2 cups uncooked white rice
  • 4 cups chicken or beef stock

Note

You may want to adjust the spices according to your tolerance for hot spices.  Remember, it is easier to add more spice, but you can't remove it once it has been cooked.

You can add shrimp, diced cooked chicken or diced cooked pork to the other meats or as a substitute for them.

Brown rice can be substituted for white, but cooking time will need to increase to 50 minutes.

Directions

Heat butter, margarine or oil in skillet. Sauté onion, garlic, green pepper and celery. Add ham, sausage and spices. Cook 5 minutes, stirring constantly.
Add rice and cook 5 minutes, stirring occasionally. Stir in stock and bring to a boil. Reduce heat to simmer and cook until rice is tender (about 20 minutes). Stir occasionally.
Serve hot. Put a bottle of Tabasco or other Louisiana hot sauce on the table and let diners help themselves.

Until next time, happy eating.
~Audrey

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