Serve Up Some Classic Cajun Jambalaya

Serve Up Some Classic Cajun Jambalaya 

You may have heard the proper way to pronounce New Orleans is "NAW-lins," but locals will tell you that's not the case. Say "New Or-LEENZ," with a long E sound, and you’re also off the mark. Most locals opt for the simple "New OR-lins," and some even say it with four syllables: "New AHL-lee-ins. Me? I pronounce it “GREAT FOOD!” 

If you’re not familiar with Jambalaya, you and your girlfriends need to book your trip to the Big Easy STAT! Jambalaya is a classic dish in Louisiana, and some would say it’s a perfect cross between risotto and paella. The combination of creamy rice with shrimp, andouille sausage, and chicken can’t be beat. As I found out from, Jambalaya is a dish of Spanish and French origins by way of Louisiana. There are two different styles of jambalaya: Creole, the red kind which contains tomatoes and hails from New Orleans, and Cajun which is characteristic of southwest Louisiana and has no tomatoes (the further away you get from New Orleans the less common tomatoes become). Both contain the trifecta of meat, vegetables and rice, and are equally delicious. Serve up some classic cajun jambalaya at your next dinner party with the girls!

Ingredients for six servings | Multiply by degree of hunger and divide by number of girlfriends!

12 large shrimp, peeled and deveined, tail on

2 boneless and skinless chicken breasts, cut into 1-inch cubes

10 ounces andouille sausage, cut into 1/2 inch slices

1 teaspoon garlic powder

1 teaspoon cayenne pepper

2 teaspoons paprika

1 tablespoon dried thyme

1 tablespoon dried oregano

2 tablespoons olive oil

1 spanish onion, finely diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

2 teaspoons sriracha, or your favorite hot sauce

2 cups uncooked white rice

4 cups chicken stock

Zest of half a lemon

Step 1

Combine the shrimp, chicken and spices in a bowl and mix well. Add salt and pepper.

Step 2

In a large saucepan, heat 2 tablespoons of olive oil over high heat and add the onion and peppers. Cook for 3 minutes, until translucent.

Step 3

Add minced garlic, bay leaves, and Sriracha.

Step 4

Stir in rice, then add the broth slowly. Reduce heat to medium-low, cover tightly and cook until rice absorbs liquid and becomes tender, for about 15 minutes. Remove and discard bay leaves.

Step 5

When the rice is almost cooked, reduce the heat to low and add the shrimp, chicken, and andouille. Cook until meat is done, about 10 minutes more.

Step 6

Stir in the lemon zest, season to taste with salt and pepper and serve.

Bonus points if you pair with a classic Sazerac cocktail, check out our recipe here.

Recipe and photo credit:
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