The best jambalaya recipe hands-down! It's shockingly simple to make, tailor-made to fit your favorite protein, like chicken, shrimp and Andouille sausage, and full of audacity.
Jambalaya, Jambalaya Soup : How To Make Jambalaya, The best jambalaya recipe

The best Jambalaya recipe hands-down! It's shockingly simple to make, tailor-made to fit your favorite protein, like chicken, Shrimp and Andouille sausage, and full of audacity.

I thought it was time we revisited here on my blog today an old favorite recipe of mine, which I love all the more because I still remember two of my favorite people — the popular jambalayan recipe of John and Cate! ♡

Five years ago, I moved to downtown Kansas City and two of my very first neighbors met John and Cate. I didn't know a soul around when I came to the neighborhood. But, quite early this week, a sweet new coffee shop was also opening. I learned that another couple had done it when I started stopping by mornings to order my favorite iced pour-over. We all finally introduced ourselves, and one of my favorite friendships came into being.

The three of us have traveled for years at the coffee shop, giving each other groggy pre-coffee shells, getting to know the past day, roaring each other's chicks, chatting about everything, getting to work for a few hours in the nearby tables with the laptops. Then hang up the morning, stretching to evenings, watching fireworks on July 4, creeping up to the rooftops to make sure that we meet our neighbors every Tuesday at our favorite Dinner "neighbour's nacht." Finally the next morning hanges over the night.

In a moment, the two of them went from neighborhood to what we have named "freighbors," to what we now deem "framily." I miss them and our Tuesday nights, which are now 4800 miles across the Ocean, something really fierce.

But when I pull the materials up to whip up a batch of their famous Homemade Jambalaya recipe, I am immediately carried back to their old loft. And we used to cook together in the kitchen the unexpected, hilarious, ever longer than expected hours. And the wine glasses on the fireplace are refilled to the right, and when they notice that we are cooking, random neighbors are re-appearing. And those easy, nice, long nights shared as our little neighborhood family around the table together.

And Johann and Cate are definitely two of my favorite friends. As Julia Child once said, "Friends who love to eat are usually the best people."

That's the Jambalaya they have. ♡

Okay, let 's talk about this recipe! John grew up in spicy cajuns and crioles with parents from the south and always loved to boast about all the fresh Gulf Shrimp his family used to pick up particularly for the jambalayas on the market. However, he has always whipped this dish in the heart of Kansas for our neighbours, showing that it is a winner in every part of the world he made. (Which sounds ... dreamy.) It's full of great fragrance, it is easy to customize (or vegetarian) with your favorite proteins, and possibly easier than you would think to make. It just takes a lot to chopp, and from start to finish it takes about 45 minutes.

So take a glass of the wine and maybe invite some friends while you cook, John-and-Cate style, to keep you company and enjoy it! Thank you, two of you for the recipe! ♡

Jambalaya Ingredients:

Okay, let 's talk about the components. You'll need to make traditional jambalayas:

  • The Holy Trinity Cajun / Creole: celery, Onion and green bell pepper (though I have used red and yellow bell peppers to offer some additional color).
  • Cayenne and Jalapeño: for warmth. Feel free, depending on your tastes, to add more or less of either.
  • Seasoning with aric, criollo or cajun, bay leaf, thyme: some of my favorite seasonings.
  • Chicken, shrimps and sausage Andouille: or any protein you want. Feel free to pick one or two, or all three of them can be used as I do.
  • Chicken stock: If the rice needs more liquid when cooking, do not hesitate to add more.
  • Tomatoes crushed: to taste.
  • White rice: typical long grain, but white rice works with a short grain.
  • Okra: new or frozen; we're going to use it to thicken jambalaya.
  • Black Pepper and Salt: very important, very important! Do not hesitate to sample and at the end savor salt and pepper.

Feel free to decorate with what you want, too! I'm fond of using green onions and a hint of fresh chopped pig and Lemon wedges.

How To Make Jambalaya :

Heads up! Heads up! Heads up! Since I first published this recipe in 2014, I have edited this process a little. The ingredients are the same — I have just slightly modified the order.

Next, let 's discuss how Jambalaya should be made. Only ...

  • Salt the sausage with the chicken. Saute until the Chicken is cooked and browned lightly. Then move to a clean plate and place it aside.
  • Frown on the veggy. Soften the oignon, sprinkle with bell pepper, celery, jalapeño or garlic.
  • Rice, liquids and seasonings are to be added. Add the uncooked rice, cayenne and baking pan in a stock of chicken, crushed tomatoes, seasoning cajun / crème. Give a nice stir to everyone.
  • Cover and cook. Cover and cook. Cook. Then cook 25-30 minutes until the rice is almost tender, sure to mix the mixture every five minutes or so (to avoid burning).
  • Add the Shrimp and okra. Cook until the Shrimp is pink and opaque for the last five minutes or so. Fill in the Chicken and bacon.
  • Goodness and season. Taste. Season the Jambalaya with salt and pepper (and, if necessary, additional cajun / creole seasoning).
  • Hot serving. Your toppings are garnished with!

Options To Customize Your Jambalaya Recipe:

Would you like to mix up things? Pleasant to:

  • Add more or less thermal: if you want a milder jambalaya, I 'd suggest the jalapeño to be nixed and at the end to only swirl some cayenne. Using two jalapeños to make a spicier jambalaya. And then at the end often, if you like, you can add more cayenne.
  • Chicken, Shrimp and Andouilles sausage are all popular Jambalaya options. However, just pick one, two or three, depending on your liking for protein. Other choices can include other types of seafood, pork or firmer tofu, such as cod, mouse, clams or crawfish, etc ..
  • Let it become vegetarian: you want meat to avoid? No test! I just love making this vegetarian with herbs and plenty of hearty herbs (for example, carrots, squash, champagne, broccoli, etc.). Some vegetables can bear the rice 's long cooking time. If, however, you use a few weaker veggies, you can set them aside and bring them back in at the very end after you have jumped.
  • Do not use okra in file powder? Don't think about being sent to 1.5 teaspoon powder.

What To Serve With Jambalaya:

Since this dish is already incredibly warm, I recommend serving it light and fresh, for example:

  • Everyday my favorite salad
  • Fresh fruit sliced (or salad or winter fruit salad) Seasonal fresh fruit
  • The Mullets of Moscow, Iced Tea, Crisp, Dry White Wine

Jambalaya :

The best Jambalaya recipe hands-down! It's shockingly easy to make and customize it with your favorite proteins (I'm using chicken, Shrimp and sausages from Andouille), and full of audacious and cajun flavours.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 0 About 6-8 servings

Ingredients :

  • 3 tablespoons olive oil, divided
  • 2 boneless skinless Chicken breasts, cut into bite-sized pieces
  • 1 pound andouille sausage, thinly sliced into rounds
  • 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
  • 2 ribs celery, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 white onion, diced
  • 4 cloves garlic, peeled and minced
  • 1 (14-ounce) can crushed tomatoes
  • 3–4 cups Chicken stock
  • 1 1/2 cups uncooked long grain white rice
  • 2 tablespoons Cajun seasoning or Creole seasoning
  • 1 teaspoon dried thyme, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 pound raw large shrimp, peeled and deveined
  • 1 cup thinly-sliced okra*
  • Kosher salt and freshly-cracked black pepper
  • optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot Sauce

Instructions :

  • In a pot (or a very large deep sauté pan) heat 1 tablespoon oil over medium and high temperatures. Fill the Chicken and saucers and sauté 5-7 minutes until sausage is lightly browned and stirring occasionally. Move to a clean panel and reserve.
  • Cover the pot with the remaining 2 tablespoons of oil. Add the celery, jalapeño, bell peppers, Onion and garlic. Saute for 6 minutes until the onions are softened, and stir occasionally.
  • Attach tomatoes that have been crushed, chicken, rice, cajun, thyme, cayenne, bay leaf and sprinkle. Keep cooking until the mixture is cooked. Then reduce to medium-low heat, cover and simmer for approximately 25-30 minutes, or until the rice is almost cooked and stir every 5 minutes so that the rice does not burn.
  • Sprinkle with shrimp, okra and stir. Continue to cook until the Shrimp is cooked through and pink. Stir occasionally. Remove and discard the lake leaf and add the Chicken and sauce.
  • The Jambalaya can taste with salt , pepper and, if necessary, additional cooking. Remove from fire. (I usually add about 2 salt teaspoons and 1/2 teaspoon pepper.
  • Serve warm with the garnishes you like. Or cool and store for up to 3 days in a sealed container.

Notes :

  • New or frozen okra may be used. If frozen, ensure it is thawed before the Jambalaya is applied.
  • I would recommend that you add 2 jalapeños if you like spicy jambalaya. You can omit the jalapeño entirely if you want to be milder.
  • In August 2018, this recipe was slightly modified — it was just the steps, not the ingredients.

Jambalaya Soup

Jambalaya Soup

I think I could have "supified" another one of my favorite plates successfully, fellow soup lovers.

Find it out! Find it out!

I believe I can love the dish even more like soup, oh my goodness. This soup is filled with all that we all love jambalayas – these beautiful and vibrant veggys, baked with a spicy Cajun Tomato sauce, combined with a sweet Sauce of Andouilla, Chicken and Shrimp – and in a spicy Tomato Cajun. · Which, huh, wouldn't be the first time it happened?

And my goodness, mmm, mmm, sweet, it's the result.

I'll admit it takes a little longer and more time than my normal 30-minute recipes for this soup. This recipe, however, makes a lot of soup, and it's worth the effort.

Only pour the Sugar in a large stock until you are mostly cooked by some Chicken and Andouille sausage. You need around 3 pounds of a whole protein.) Then, throw in your vegetables, throw some flour to thin your bouillon and pour it into the bouillon, then add rice then seasoning, and let the soup boil in the pot until it is tender. ( < – If you don't get into any of them or the shrimps, feel free to just select your favorite protein). (Not to forget this soup and remove it periodically to prevent burning rice on the bottom of the pot!) Eventually, just stir in the Shrimp at the end and season it all to taste with a seasoning of salt and pepper ...

... and that's it! You will enjoy this lively, tasty and hearty soup!

And I mean hearty. And I mean hearty. This soup is unbelievably rich and rich like a gumbo, so even a large copper can go a long way. This soup is really nice.

Don't worry, this soup will also adapt to your ideal spiciness. So, I usually bring 2 jalapenos to bring some heat. I love Jambalaya with a good kick. But if you like a milder jambalaya, just use a single jalapeno (or half a).

Various Cajun brands have various flavors, and varying degrees of spiciness and saltiness. If you cook with one new to you, I will begin by adding only a tablespoon of Cajun seasonings, and then you will still be able to add more at the end. I love this thing. I love that thing. :)

All in all, a "soupling" job quite effective. :) Hope this is as fun as I do for you!

Jambalaya Soup

This recipe of Jambalaya Soup can be made from shrimp, chicken, Sauce of Andouille, or the three. It's easy to make, and so warm and tasty.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 -10 servings

Ingredients :

  • 3 tablespoons olive oil, divided
  • 2 boneless skinless Chicken breasts, cut into bite-sized pieces
  • 1 pound Andouille sausage, thinly sliced into rounds
  • 3 small bell peppers, cored and diced (I used a mix of colors)
  • 2 ribs celery, chopped
  • 1 small white onion, peeled and diced
  • 1 jalapeño pepper*, seeded and finely chopped
  • 4 cloves garlic, minced
  • 6 cups Chicken stock
  • 1/4 cup flour
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup uncooked white or brown rice
  • 2 tablespoons Cajun seasoning** (add more/less to taste)
  • 2 bay leaves
  • 1 teaspoon dried thyme, crushed
  • 1 pound raw shrimp, peeled and deveined
  • salt and pepper
  • (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)

Instructions :

  • In a big stock over medium to high heat, heat 2 tablespoons oil. Stir in the Chicken and sausage and sauté for 2-3 minutes. Add 1 cubic cubicle, celery, onion, jalapeño, bell peppers, and stir to blend. Continue sautéing for another 5-6 minutes, or stirring periodically until the Onion is soft and translucent. Add the garlic and sauté for another one minute, stirring periodically until the garlic is fragrant.
  • Sprinkle the meal over the mixture and blend. Stir periodically, continue cooking for 1 minute.
  • Then gradually add Chicken stock, rice, cajun seasoning, bay leaves and dried thyme and then add them to the Chicken stock. Keep cooking until the soup is cooked. Redouble heat and cook for 15 more minutes to medium-low, and keep cooking soup until the rice is cooked and tender, and then add the soup often (yes, even more!) so rice will not be burned on the bottom of the pot.
  • Stir in the Shrimp and proceed to cook until it's baked for 5 more minutes, or until the Shrimp is baked.
  • Add salt and pepper to the soup to taste. Serve wet, topped with the garnishes you want, if you want.

Notes :

  • You can add a second jalapeno pepper to the spicy soup. Or, at the end of the cooking time, when you season your soup with salt and popper, you can always add a pinch or two cayennes.
  • The taste, spiciness and saltiness of different brands of cajun seasoning are very varied. So if you're cooking a new one for yourself, I suggest that you start with only 1 tablespoon of seasoning, then add more to your taste.


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