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    Rice · Recipe · Louisiana · Reference page

    Jambalaya

    jambalaya

    Louisiana rice cooked in one pot with chicken, smoked sausage, onion, green pepper and celery. This tomato-free chicken and sausage version for eight is from Louisiana's official tourism site.

    Location: Louisiana, United States of America · Pictured: Paella valenciana, Jollof rice with chicken
    Servings
    8
    Preparation
    15 min
    Cooking
    40 min
    Total
    55 min
    Difficulty
    Easy

    Equipment

    • Large, heavy skillet or pot with a lid
    Servings8

    Ingredients

    Shopping list

    Method

    1. Heat the oil in the skillet over medium-high heat. Cook the chicken and sausage, stirring, for about 5 minutes.

      Timer · 5 min5:00

    2. Lift out the chicken and sausage and pour off most of the fat.

    3. Add the onion, bell pepper and celery and cook over medium heat, stirring, until the onion is soft. Stir in the Cajun seasoning and bay leaf.

      Why Onion, celery and green pepper are the base of most Louisiana dishes.

    4. Return the chicken and sausage, add the rice and stock and bring to the boil.

    5. Lower the heat, cover and cook for 25 minutes, until the rice is tender. Fluff the rice and remove the bay leaf before serving.

      Timer · 25 min25:00

    Substitutions

    • Andouille → Any smoked sausage, as the source allows.
    • Tomato-free (Cajun) style → For a New Orleans (Creole) red jambalaya, add tomatoes, as the source describes (quantity not given).

    Common mistakes

    • Lifting the lid while the rice cooks: steam escapes and the rice cooks unevenly.
    • Leaving all the sausage fat in: the rice turns greasy.

    Storage & reheating

    Cool within an hour and refrigerate; eat within a day (rice) and reheat once, until steaming hot (UK FSA).

    Safety

    Chicken must be cooked through, with no pink meat (UK FSA); it simmers another 25 minutes with the rice. Contains celery. Sausages and Cajun seasoning blends can contain gluten, sulphites or more celery: check the labels.

    Allergens

    Celery

    Check labels: stock, bacon and sauces can contain further allergens.

    Dietary

    dairy-free

    Louisiana's one-pot rice

    Louisiana's official tourism site calls jambalaya a staple: a blend of rice, meats and seafood that resembles Spanish paella and is often made in big batches for celebrations and family meals. It distinguishes two styles. New Orleans or Creole jambalaya has a tomato base; Cajun versions, from the countryside, are usually spicier and have no tomato. This recipe is the Cajun kind.

    [1]

    Brown, soften, then cover

    The meat is browned first and set aside, most of the fat is poured off, and the onion, green pepper and celery soften in what is left. The meat goes back with the rice and stock, which is one and a half times the rice by volume, and everything cooks covered for 25 minutes. The rice absorbs the stock and the browned flavours of the pan.

    [1]

    How it connects

    Place

    • origin Louisiana In preparation

    Recipe

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