Jambalaya is one of Louisiana’s most iconic dishes, known for its bold flavors and comforting, hearty texture. This dish represents a melting pot of cultures – blending French, Spanish, and African influences into a single, satisfying one-pot meal. It’s believed that jambalaya originated as a New World version of Spanish paella, created by settlers who adapted the dish using locally available ingredients. Over time, it became a symbol of Southern hospitality and family gatherings.
Traditionally, jambalaya was cooked in large cast-iron pots and served at community events, from weddings to church picnics. Its beauty lies in its versatility: you can make it with whatever you have on hand – chicken, sausage, seafood, or a mix of all three. Today, jambalaya is a staple in Louisiana cuisine and is celebrated at food festivals across the state, where cooks compete to see who can make the most flavorful version.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 200 g (7 oz) smoked sausage, sliced
- 200 g (7 oz) chicken breast, cubed
- 1 can (400 g) diced tomatoes
- 1 ½ cups long-grain rice
- 3 cups chicken broth
- 1 tsp paprika
- ½ tsp cayenne pepper
- Salt and pepper to taste
- Optional: 200 g shrimp, peeled
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until soft.
- Add sausage and chicken, cooking until lightly browned.
- Stir in diced tomatoes, rice, chicken broth, paprika, cayenne, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, until rice is tender.
- If using shrimp, add them in the last 5 minutes of cooking.
- Fluff with a fork and serve hot.
Jambalaya tastes even better the next day as the flavors have time to deepen. Serve with a dash of hot sauce and crusty bread for the ultimate Louisiana experience.
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