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Disclosure: This is a sponsored post written by me on behalf of Redpack Tomatoes for IZEA. All opinions are 100% mine.
Enjoy a little Louisiana Southern comfort with this 30 Minute Creole Jambalaya! It’s an easy weeknight meal for busy families and perfect for game day or Mardi Gras too.
Creole Jambalaya
As a mom of teenagers, I don’t usually find myself with a lot of time to cook in the evening. Our evenings are interrupted by meets, games, practice pick-ups, and other activities. I cook a lot of one-pot meals as a result.
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An interesting fact about Jambalaya is it can be made with or without tomatoes. Creole Jambalaya, which is what I almost always make, has tomatoes in it. Cajun Jambalaya does not. Traditionally Jambalaya does not have okra in it…usually okra is only found in Gumbo. However, I love okra and don’t really get a chance to cook with it much, so I always put it in my Jambalaya.
Now let’s get cooking.Today I am sharing with you my fast and easy 30 minute Creole Jambalaya!
First you’re going toslice your Andouille sausage and sauté in a Dutch oven. Brown it for a couple minutes and then remove it from your pot and drain the pieces on paper towels.Add your butter to the same pot, and whisk in flour slowly to create a roux.Once your roux is golden brown, add in the chopped onion, peppers, and garlic, and cook until softened. Then mix in theoregano.
Next you’re going to add your chicken broth, water, chopped tomatoes and juice, rice, okra and sausage and bring to a boil.Stir in chopped chicken, red beans, cajun seasoning, white vinegar, and worcestershire sauce and lower the heat. Cook for about 15 minutes or until your rice is tender.Season to taste with salt and pepper.
Time for dinner!
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 1/2 red pepper, chopped
- 1/2 yellow pepper, chopped
- 1 garlic clove, chopped
- 1 teaspoon dried oregano
- 12 oz frozen okra, chopped
- 6 cups chicken broth
- 3 cups water
- 28 oz can of whole tomatoes, chopped
- 13.5 oz andouille sausage
- 3 cups chopped rotisserie chicken
- 1 tablespoon + 1 teaspoon cajun seasoning
- 2 tablespoons white vinegar
- 1 tablespoons worcestershire sauce
- 1 cup rice
Instructions
- slice your andouille sausage and sauté in a Dutch oven. Brown it for a couple minutes and then remove it from your pot and drain the pieces on paper towels.
- Add your butter to the same pot, and whisk in flour slowly to create a roux.
- Once your roux is golden brown, add in the chopped onion, peppers, and garlic, and cook until softened.
- Add teaspoon of oregano and mix.
- add your chicken broth, water, chopped tomatoes and juice, rice, okra and sausage and bring to a boil..
- Stir in chopped chicken, red beans, cajun seasoning, white vinegar, and Worcestershire sauce and lower the heat.
- Season to taste with salt and pepper.
FAQs
CAJUN VS CREOLE
Creole cooks traditionally make a 'red jambalaya' using tomatoes, whereas Cajun cooks do not. Another difference is the order in which the ingredients are prepared. Trying both while testing, I decided to create a hybrid, combining both techniques in this jambalaya recipe.
What kind of rice is best for jambalaya? ›
One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.
What are the two types of jambalaya? ›
There are two types of jambalaya: Cajun and Creole. Cajun jambalaya originates from the bayous of Louisiana, featuring andouille sausage and various veggies. Creole jambalaya incorporates tomatoes and shrimp, using influences from Spain, France, and African locals.
Should jambalaya be wet or dry? ›
A cajun jambalaya, I'm reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).
Is jambalaya a black dish? ›
The History of Jambalaya
Jambalaya has influences of Spanish, French, African, Native American and Caribbean cooking styles and produce. Perhaps the most obvious of these is Spanish, due to the dish's similarity to paella, which was brought to New Orleans by foreign explorers.
Does real jambalaya have tomatoes? ›
Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. The recipe I'm focusing on here is the former, with tomato.
What makes jambalaya taste like jambalaya? ›
Whereas the seasoning combination of onion, celery, bell pepper, cayenne pepper and thyme give jambalaya its Creole/Cajun flavors, paella has a Mediterranean flavor profile owing to lemon, paprika, saffron and olives.
Do you put raw rice in jambalaya? ›
Add in the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne and bay leaf. Give everything a good stir. Cover and cook. Then cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is nearly tender.
What is the Holy Trinity of jambalaya? ›
The Holy Trinity is the Cajun and Creole counterpart to this trio, consisting of onion, celery, and rather than carrot, green bell peppers. Just like mirepoix, the Holy Trinity is one of the first things to hit the pan, acting as an aromatic base for dishes like Gumbo, Jambalaya, and Crawfish Étouffée.
What is the French name for jambalaya? ›
Another history, per Louisiana chef John Folse, author of The Encyclopedia of Cajun & Creole Cuisine (2004), is that jambalaya is a contraction of jambon à la yaya, meaning "ham and organs with rice", from French jambon and Yoruba yaya.
Most jambalaya recipes don't call for thickeners like roux or okra, though some people use cornstarch as a thickener if the dish needs it. Most of all, the role of rice distinguishes gumbo and jambalaya. You serve rice in gumbo, but the rice cooks in a separate pot.
Do you serve jambalaya in a bowl or on a plate? ›
How To Serve Jambalaya. Immediately divvy your pot of hot jambalaya into individual bowls, or serve it at the table family-style in a large serving dish. Top it with fresh sliced green onions, chives, or chopped parsley. If you'd like, add hot sauce and a loaf of warm, crusty bread.
Do you stir jambalaya when boiling? ›
Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.
Why is my jambalaya gummy? ›
Remember to use the correct ratio of rice to liquid, as stated in the recipe. Also, be sure to bring the liquid just to a boil, cover the pan, then reduce the heat to low. ➡️ Why is my Jambalaya rice mushy? Too much stirring can cause mushy rice as it releases starch.
What is the difference between Cajun and Creole? ›
So, what's the difference between these two cuisines? While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.
What does Cajun jambalaya taste like? ›
We explore the type of rice that is best for jambalaya, its spice blend, and its flavor profile so you can create your own. What does jambalaya taste like? Jambalaya has a spicy flavor enriched by either a deep smokiness or a pleasant acidity depending on whether it follows the Cajun or Creole tradition.
Is gumbo a Creole or Cajun? ›
Gumbo is perhaps the signature dish of both cuisines. Creole gumbo has a tomato base and is more of a soup, while Cajun gumbo has a roux base and is more of a stew.
What is cajun seasoning made of? ›
What Is In Cajun Spice Mix? Typical Cajun seasonings (including store-bought like Slap Ya Mama and Tony Chachere's) are made with black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika. For different flavors, some Cajun spice mixes include salt, mustard powder, chile peppers, or cumin.
