Jambalaya Recipe
Jambalaya is the heart and soul of Louisiana cooking, combining bold flavors and rich traditions into one pot of pure comfort. Whether you're cooking for a family gathering or a festive occasion, this classic Creole and Cajun dish is sure to impress. With its irresistible blend of smoky sausage, tender meat, and perfectly seasoned rice, jambalaya is not just a meal—it's a celebration of Southern heritage. In this recipe, we’ll walk you through each step of creating the perfect jambalaya, offering tips along the way to ensure your dish captures all the authentic flavors of Louisiana. So, grab your pot, gather your ingredients, and let’s get cooking!
Jambalaya & Burner Combos
Before you dive into making your jambalaya, be sure to equip yourself with one of our Jambalaya Pot & Burner Combos. Each set is thoughtfully assembled to include a robust cast iron jambalaya pot with a lid, a roll-around stand for convenience, a high-powered burner, pot hooks, and a hose & regulator designed for propane use.
These kits are indispensable for anyone serious about Cajun cooking, offering all the necessary tools to manage everything from a simmering stew to a rolling boil. Ideal for any occasion, whether you're looking for the perfect wedding gift or just wanting to enhance your collection of cooking gear, our combos are tailored to help you bring authentic Cajun flavors to your table with ease.
Our sets come in the following sizes:
- 2 Gallon
- 4.5 Gallon
- 5 Gallon
- 6 Gallon
- 10 Gallon
- 15 Gallon
- 20 Gallon
- 30 Gallon
Jambalaya Recipe
Ingredients:
- Meat (Pork, Smoked Sausage, Chicken)
- Long Grain Rice
- Chicken Stock
- Chopped Onions
- Bell Peppers
- Celery Stalks
- Green Onions
- Chopped Parsley
- Garlic Powder
- Cayenne Pepper
- Black Pepper
- White Pepper
For quantities specific to your pot size, check out this chart:
Directions
Prep the Ingredients:
Slice the sausage, chop all the vegetables, and cut the pork into cubes. It's helpful to leave a little fat on the pork pieces for added flavor and tenderness. Season the meat well with salt, pepper, or your preferred seasoning blend.
Brown the Pork:
Heat oil in a pot and thoroughly brown the pork, allowing it to stick to the bottom of the pan before stirring. Repeat this process, occasionally adding a splash of water if needed to cool the oil. The browned bits (called "gratin") will influence the eventual color of the dish.
Cook the Chicken and Sausage:
You can remove the pork from the pot or leave it in while you brown the chicken. Once the chicken is browned, lightly brown the sausage. Avoid over-browning the sausage, as this can reduce its flavor.
Sauté Vegetables:
Drain the excess grease but retain the gratin in the pot. Add onions, bell pepper, celery, and garlic, cooking them until translucent. Be sure to scrape the pot bottom to mix the gratin with the vegetables, which will begin to add color to the dish.
Combine Ingredients:
After the vegetables have softened, return the meats to the pot. Stir thoroughly and let any remaining water evaporate.
Add Liquid and Seasonings:
Pour in water or stock and bring the mixture to a boil. Start tasting the liquid, adjusting salt and seasonings. The liquid should taste a bit saltier than usual because the rice will absorb much of the seasoning.
Remove Grease:
Skim off any grease floating on top. The boiling process will naturally help separate the grease from the broth or water.
Add Rice:
Once the green onions are added, bring the pot back to a rolling boil before adding the rice. Break up any clumps so it doesn’t stick to the bottom. Boil until the rice starts to swell and rise. This step is essential to ensure the rice "pops" and fully expands. Achieve this on a strong boil.
Cover and Simmer:
Once the rice has expanded, lower the heat and cover the pot. Avoid lifting the lid for any reason during this stage. Let it simmer for around 25 minutes. If you're making a larger batch, the cooking time might be longer.
Finish and Serve:
After the cooking time, gently roll the rice from the bottom to the top without stirring. Avoid scraping the bottom, as a single burnt grain of rice can ruin the entire pot. Re-cover the pot, turn off the heat, and let it sit for another 15 minutes before uncovering and serving.