I can thank my sister Laura for this recipe, hence the name. And boy, do I ever thank her! This easy jambalaya recipe has earned a spot in my family's recipe rotation for so many reasons. Let me tell you why I love it so much!
This recipe falls into the category of one pan wonders. A one-pan wonder is a recipe that you cook from start to finish only using one skillet, pot, or pan.
That means easy cleanup, which is always a plus when I'm cooking!
Easy homemade jambalaya is also customizable. The ingredients list calls for andouille (which is a pork sausage commonly used in Cajun cooking), but the protein can easily be switched up for whatever protein you have on hand. You can also adjust the heat by using more or less cayenne pepper.
There's really nothing not to love about this one. Thanks again for the recipe, La!
HOW TO MAKE JAMBALAYA
Jambalaya is made by combining cooked andouille sausage and shrimp with onions, bell pepper, celery, rice, chicken broth, and tomatoes. It is simmered until the rice is tender. Green onions are stirred in before serving. Jambalaya packed with fresh veggies, sausage, shrimp, and punchy Cajun flair. See below for detailed recipe instructions.WHAT IS ANDOUILLE SAUSAGE
Cajun andouille sausage is a pork sausage commonly used in Cajun cooking in the U.S. It is seasoned with bold, spicy seasoning and smoked. Most andouille sausage sold in grocery stores comes fully cooked. Raw andouille can sometimes be found at butcher shops.CAN I SUBSTITUTE THE ANDOUILLE IN JAMBALAYA?
Yes! If you don't have andouille sausage for jambalaya, you can substitute it with other proteins like chicken, shrimp, or smoked sausage.
GUMBO VS. JAMBALAYA
Gumbo and jambalaya are two very similar dishes. Both are made with similar ingredients: protein, celery, onions, and green peppers. The main difference between the two dishes is the rice. Gumbo is like a thickened soup or stew that is served over rice that is cooked separately. In Jambalaya, the rice is simmered in the dish as it cooks.IS JAMBALAYA SPICY?
Jambalaya can be as spicy or mild as you like. The spiciness comes from the andouille sausage and the cayenne pepper. If you prefer a mild jambalaya, you can reduce or eliminate the cayenne pepper or substitute other non-spicy proteins like chicken, shrimp, smoked sausage, or any combination of proteins.MORE CAJUN RECIPES
Want to add more Cajun recipes to your menu? Check out these popular Cajun recipes from the archives:If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Laura's Jambalaya
This is the best Jambalaya recipe full of bold Cajun flavor! Made with Cajun andouille and fresh shrimp, this easy jambalaya recipe will rock your tastebuds!
prep time: cook time: total time: 40 MIN
INGREDIENTS
1 pkg (12 ounces) andouille sausage, cut into 1/4-inch slices
1/2 lb large raw shrimp (31-35), peeled and deveined
1 1/2 teaspoons vegetable oil
1 1/2 small onions, chopped
1 1/2 bell peppers, chopped
2 ribs celery, chopped
1 cup long-grain white rice
2 cups chicken broth
1 (15 ounce) can crushed tomatoes (about 1 3/4 cup)
1/4 teaspoon cayenne pepper
2 green onions, sliced
salt and pepper, to taste
INSTRUCTIONS
1. In a large, dry 3-quart skillet, brown sausage over medium-high heat*. With a slotted spoon, transfer the sausage to a plate lined with paper towels.
2. Add the shrimp to the skillet and cook until pink and just cooked through. Transfer the shrimp to the plate with the sausage.
3. Add the vegetable oil to the skillet. Saute the onion, bell pepper, and celery until tender, scraping the bottom of the pan with a wooden spoon to get all of the brown bits.
4. Stir in the rice, broth, tomatoes, and cayenne and bring to a boil.
5. Reduce heat to low, cover, and cook for 15-20 minutes, until the rice is cooked. Remove from the heat and let stand covered for 5 minutes.
6. Fluff the rice and stir in reserved sausage, shrimp, and green onions. Season with salt and pepper to taste.
NOTES
If you are using smoked sausage or fully cooked andouille sausage, you should add 1-2 teaspoons of vegetable oil to the skillet when browning. Raw Cajun andouille usually puts off a fair amount of grease requiring no oil for browning.
Original recipe published 6/11. Updated 1/22/21.
Author: Becky
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Sounds more like Spanish rice to me more than jambalaya. It is a good dish on a budget.
ReplyDeleteThis is more Creole than Cajun with the tomatoes. My Grandmother was Cajun and never used tomatoes in any of her cooking. She taught me that Cajuns don't use tomatoes in their food because that is Creole cooking. But I love tomatoes and because my husband loves them I usually will add a can of diced tomatoes to any dish I make. It would probably be good either way.
ReplyDeleteI make this with the lower fat & lower sodium sausage, broth, tomatoes, & bronw rice & add more veggies & it is one of my go to recipes. Thank you for sharing it.
ReplyDelete