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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.
One ingredient I cook with frequently is canned tomatoes. Tomatoes, besides being delicious, are packed with antioxidants. Among the benefits they offer is the promotion of heart health, protecting against cancer, increased energy and lower weight.As a mom, I want my family to eat healthy. Including tomatoes in our diet on a regularbasis is one way I do that.
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One thing I love about Redpack Tomatoes is that they always come out of the can looking like a tomato. Have you ever opened a can of tomatoes only to find they look kind of squished and a little discolored? Redpack Tomatoes aren’t deflated, and their color is vibrant. Don’t take my word for it…try them and see for yourself! A quality product makes a difference when you’re cooking, and that is why Redpack Tomatoes has been relied on by family cooks for generations.
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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
Spices and seasonings: This chicken and sausage jambalaya is flavored with Cajun seasoning, fresh garlic, red pepper flakes, salt, pepper, hot sauce, Worcestershire sauce, and file powder. Vegetables: You'll need an onion, green bell peppers, and celery. Rice: Opt for plain white rice for this jambalaya recipe.
What is the secret to a good jambalaya? ›
Another signature of great jambalaya is the rice. There's a science to making sure it's just the right consistency: perfectly fluffy, not too wet, and not at all crispy. I've found the key is to bring your liquid, whether it's water or stock, to a complete boil to create a healthy amount of steam.
Is jambalaya a Caribbean dish? ›
There is some folklore that claims jambalaya originates from the French Quarter of New Orleans, in the original sector Some culinary scholars argue that it may have been a local version of the Spanish rice dish paella French influence was strong in New Orleans, and native spices from Louisiana, the Gulf Coast and the ...
What makes jambalaya special? ›
Creole jambalaya is made using tomatoes. The 'holy trinity' of onions, peppers and celery are cooked with the meat, then the tomatoes, stock and rice are added. Everything is brought to the boil before being covered and left to simmer until all the stock has been absorbed by the rice.
Is jambalaya from Jamaica? ›
Its origins lie in Louisiana, where you will most likely find a Cajun or Creole style. We have chosen to add a Jamaican twist to ours, complementing the specific spice notes we find in our La Promessa Zinfandel.
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.
What can I add to jambalaya to make it better? ›
Extra Veggies
From mushrooms to sliced squash, the addition of veggies not only helps your proteins go farther if you don't have a lot on hand, but it also adds different textures and shapes that make your jambalaya more visually interesting and flavorful.
Does jambalaya need 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 can I use to thicken jambalaya? ›
White rice: Long grain is traditional, but short grain white rice also works. Okra: Fresh or frozen; we will use this to help thicken the jambalaya.
What is the Holy Trinity of jambalaya? ›
The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
The word jambalaya was not used in reference to a mixture of meats and fish until the early 1800s when it was included in a book of poetry published in Provence. An American publication used the word ("JAM BOLAYA") in the latter part of that century. Since 1968, when then Louisiana Governor John J.
What type 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 does jambalaya mean in English? ›
jambalaya. noun. jam·ba·laya ˌjəm-bə-ˈlī-ə : rice cooked with ham, sausage, chicken, shrimps, or oysters and seasoned with herbs.
Why is it called jambalaya? ›
A chef stirring a pot of jambalaya as it cooks. Very little documentation on the origins of jambalaya exists, so it is difficult to say where the dish received its name. It most likely comes from the Provençal French word jambalaia, which means "mishmash" or "mixup," describing a mixture of different cuisines.
What is the difference between jambalaya and Creole? ›
One of the primary differences in Cajun jambalaya as opposed to the Creole variant is the absence of tomatoes. Instead, it relies on a dark roux (which is a cooked mixture of flour and fat) to achieve a deep, smoky flavor. Country meats like andouille sausage, tasso ham, or game meats take center stage.
What green vegetable is a common ingredient in gumbo and jambalaya? ›
Ingredients in One-Pot Vegetable Jambalaya
Onion, green bell pepper, and celery: Also known as the “holy trinity”, this vegetable mix serves as the base of many recipes in the regional cuisines of Louisiana like Cajun gumbo and shrimp etouffée.
Does traditional 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 is the best rice 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.
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.
