This Easy New Orleans Jambalaya is a perfect example. It is a filling meal, everything goes into one pot and cooks together, a spicy stew that feeds your whole family on a budget. I love rice dishes because they are comforting, delicious, and typically simple to make gluten-free. Bursting with layers of flavor, jambalaya is a rich rice and meat dish associated with New Orleans.
The word “jambalaya” likely comes from the French word “jambon” meaning ham, the French phrase “a la” which is “with” or “in the manner of”, and “ya” the African word for rice. Jambalaya is New Orleans’ version of “Stone Soup.” You can throw everything in one pot and feed the entire village.
There are two types of jambalaya: “Red” is made with tomatoes and is considered Creole-style. Creole Jambalaya started in New Orleans and was as close as local Spaniards could get to their beloved paella, using local ingredients. Because saffron was scarce, they substituted tomatoes. The red jambalaya is most common in and around New Orleans.
The “Brown” Cajun version is made with stock instead of tomatoes. Developed in Louisiana’s rural, low-lying country, it has more of a smoky and spicy flavor. Eventually French and Caribbean influences combined the two versions to create the jambalaya we know today.
There may be a lot of ingredients, but once you get them in the pot you don’t have to worry about it. Depending on the brand of sausage you choose, the heat of your jambalaya can vary dramatically. Some are very spicy and others mild. Always taste the sausages before you add them to the stew so you can adjust the amount of seasoning mix and cayenne you add. Remember that the longer this sits, the stronger the seasonings will become – the heat will increase so don’t start out too hot! Instead pass cayenne at the table and let people add to their personal taste.
Mardi Gras is fun, wild, crazy, full of debauchery and revelry, and unlike anything else I have experienced. The streets are packed with people and lines form at the most popular spots like Preservation Hall and Pat O’Brien’s. People are hanging from balconies above Bourbon Street, dangling strings of beads. You wouldn’t believe what some girls will do for those plastic baubles! Everyone laughing, singing, dancing – it is a wonderful party that lasts for days.
There is so much to do in the Big Easy. Sampling all the incredible foods, riding in horse-drawn carriages, dancing at the House of Blues and other clubs, watching the sunset along the Mississippi while paddle wheelers blow their horns, listening to jazz music and sashaying to zydeco. New Orleans is a magical place, full of wonder and mystery.
There are actually two New Orleans … the one during Mardi Gras, and the one the rest of the year. I prefer the quieter times, but it doesn’t matter what time of year you go, New Orleans will cast its spell over you, drawing you into its arms like a welcoming friend.
I made this simple jambalaya while on a Zoom call with a friend and it was a wonderful way to get caught up while cooking. At the end of our chat, dinner was ready. What a fun and delicious way to spend an hour!
I hope you make this Easy New Orleans Jambalaya for your next dinner party. If you’ve got a smaller gathering, the recipe is easy to cut in half. As they say, Laissez le Bon Temp Rouler or Let the Good Times Roll!
Have a wonderful weekend – see you back here for a new recipe on Monday!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Easy New Orleans Jambalaya:
- Spice Blend: Paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme (or use a commercial brand, watch out for gluten!)
-
Jambalaya: Chicken, smoked ham (optional), Andouille sausage, shrimp, onions, bell peppers, celery, garlic, tomatoes, bay leaves, thyme, chicken broth, rice, green onions, parsley
How to devein shrimp
Deveining shrimp is one step you shouldn’t skip. The “vein” is actually the intestinal tract and removing it improves the flavor of the shrimp. With a very sharp paring knife gently slice down the rounded outer side of the shrimp just deep enough to expose the vein. Separate the two sides and pull out the vein. Working under running water or in a bowl of water makes this easier.
Here are three shortcuts:
- You can use a commercial creole spice blend instead of making your own. Chef Emeril Lagasse as well as other chefs sell their own lines of seasonings that are delicious.
- Use pre-cooked chicken then you can add it when you add the broth, it will just need re-heating. I strongly recommend you use thighs as they will retain their moisture and are harder to over-cook.
- If anyone in your house cannot eat or doesn’t like shrimp or if it is too expensive, you can simply leave it out. The rice will still need to rest, covered, for the 15 to 20 minutes to finish cooking and steaming.
PRO Tip:
There are two tricks to a great jambalaya: First, once you have stirred the rice into the pot, leave it alone and don’t stir again. This will keep the delicate grains intact. The second trick is that once it is finished cooking, move it off the heat and leave the lid on. Don’t touch it for about 15 minutes (or according to package directions) and then use two forks to fluff the rice. Stirring at this point will make the rice clump together and it will be heavy. Enjoy!
PRO Tip:
Avoid using Tabasco sauce or other vinegar-based hot sauces. The flavors will clash with the other ingredients. Use additional cayenne pepper if you want to add more heat to your dish.
How to make Easy New Orleans Jambalaya:
- Make the creole seasoning mix or use a store-bought version.
- Brown the chicken and set aside; cook the ham and sausage then add the onions, bell peppers, celery, and seasonings until softened; stir in the tomatoes.
- Stir in the stock; add the chicken, rice, and green onions; return to a boil, cover, reduce to a simmer and cook about 15 minutes (or according to package directions).
- Toss shrimp in seasoning mix, tuck into the rice or liquid, put the lid back on the pot and move it off the heat; let rest about 15 to 20 minutes to cook the shrimp.
- Fluff the rice, mix in the parsley, taste and adjust seasonings and serve.
PRO Tip:
While your chicken is still partially frozen, cut it into bite-sized pieces. This is a much easier and safer way to cut up slippery chicken. Set the pieces aside to finish thawing before cooking.
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
Jambalaya has a lot of ingredients, but it is easy to put together and you only need to watch a few ingredients for gluten. For the ham and sausage, be sure to get gluten-free varieties. If you are using pre-cooked chicken, like a rotisserie chicken, be certain that it is safe and doesn’t contain any gluten in the marinade or seasoning. And finally, if you are using a commercial creole spice blend, again, be sure there is no gluten ingredient or cross-contamination potential.
*** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Easy New Orleans Jambalaya (GF)
Bursting with layers of flavor, jambalaya is a rich rice and meat and/or seafood dish associated with New Orleans. Everything goes into one pot, cooks together, and it is served like a casserole or stew. This is a one dish meal that feeds your whole family.
Ingredients
CREOLE SEASONING MIX **
- 2-1/2 tbsp paprika
- 2 tbsp kosher salt
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp chipotle powder, or to taste
- 1 tbsp dried oregano
- 1 tbsp dried thyme
JAMBALAYA
- 2 tbsp vegetable or olive oil
- 3 lb (1.4 kg) boneless skinless chicken thighs, cut into bite-sized pieces *
- 1/2 lb (227g) thick sliced ham, cut in a small dice, optional
- 3 links Andouille sausage (or other smoked sausage) sliced thinly
- 2 medium onions, chopped
- 1 medium red bell pepper, chopped
- 1 stalk celery, chopped
- 3 medium garlic cloves, minced
- 1/2 tsp cayenne, plus more for serving
- 2 tbsp creole seasoning mix* (from above), divided or smoked paprika for a milder version
- 1 (28 oz; 794g) can chopped tomatoes with their juices
- 3 bay leaves
- 1 tsp dried thyme leaves
- 4 cups (1.2L) chicken broth
- 2 cups (710ml) long-grain white rice (my favorite is Lundberg)
- Kosher salt*** and freshly ground black pepper, to taste
- 1 lb (454g) medium shrimp, peeled and deveined, optional
- 1/2 bunch parsley, chopped
- Sliced green onions, for garnish, if desired
Instructions
1. Combine the seasoning mix** ingredients in a bowl; set aside. Store extra seasoning blend in an airtight jar or container.
2. Heat the oil in a large enameled Dutch oven or very large saucepan over medium-high heat. When hot, add the chicken pieces*, sprinkle with a little kosher salt and sear until golden brown on all sides, 4 to 5 minutes. Using a slotted spoon, remove the chicken from the pan and set aside.
3. Reduce heat to medium. Add the onions, bell peppers, celery, garlic, pinch of kosher salt, the cayenne, 1 tbsp of the spice mix blend**, 1/2 tsp of black pepper, and the thyme, and cook, stirring often, until the vegetables are softened, about 8 minutes. Add the ham and andouille to the oil in the pot and cook, stirring, about 2 minutes. Add the tomatoes (with their juices) and bay leaves and cook, stirring often, about 2 minutes.
4. Stir in the stock and bring to a boil. Stir in the reserved chicken and rice. Stir well and bring back to a boil. Cover the pot, reduce the heat to a simmer, and cook without stirring until the rice has absorbed nearly all the liquid, usually about 15 to 20 minutes or according to package directions, until the rice is tender. Move the pot off the heat with the lid still on.
5. Sprinkle the shrimp with the remaining 1 tbsp of the spice mix **. Uncover the Dutch oven and tuck the shrimp gently into the rice or liquid until covered. Do not stir the rice. Cover the pot and let sit, undisturbed, for about 15 to 20 minutes or until the shrimp are pink and opaque and the rice is tender.
6. Fluff the rice with two forks. Discard the bay leaves. Add the minced parsley and toss in gently. Taste and adjust if needed with additional salt, pepper, and cayenne. Ladle into warmed soup bowls and garnish with sliced green onions if desired. Serve immediately.
Recipe found at www.theheritagecook.com
Notes
* While your chicken is still partially frozen, cut it into bite-sized pieces. This is a much easier and safer way to cut up slippery chicken. Set the pieces aside to finish thawing before cooking.
** You can use the recipe included to make your own creole seasoning mix, buy a commercial blend (watch out for gluten!), or use smoked paprika for a mild, smoky flavor.
*** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Creole Seasoning Blend is adapted slightly from Chef Emeril Lagasse’s Emeril’s Essence Creole Seasoning.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 653Total Fat: 28gSaturated Fat: 8gUnsaturated Fat: 20gCholesterol: 361mgSodium: 4169mgCarbohydrates: 33gFiber: 4gSugar: 4gProtein: 68g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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