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Cajun Jambalaya

[ 11 ] October 20, 2010 |

How to Make Cajun Jambalaya

Cajun Jambalaya with chicken and sausage by Beryl Stokes is a new Cajun recipe at Cajun Cooking TV. A great Cajun Jambalaya recipe does not have to come from a box, a bag or a frozen dinner.

how to make cajun jambalaya

This essential Acadian (Cajun) dish is an unfussy and wholesome meal that is considered by some as the comfort food of the South. Jambalaya, a dish mostly associated with Deep South of Louisiana, is one of the most popular Cajun dishes there is.

There is even a Jambalaya Festival held in Gonzales, Louisiana every Memorial Day weekend since 1967. The Jambalaya Festival celebrates the Cajun traditional cooking, plus the joie de vie (joy of life). What would a festival be without a cooking championship?

Traditional Cajun Jambalaya contains the main ingredient – rice. Then add seasoning vegetables and a variety of other meats like: chicken, pork, ham, sausage, shrimp, crawfish, oysters, etc.

One key difference is Jambalaya and Gumbo is that the rice is cooked in with the meat rather than a sauce poured over rice. Think of the Spanish version of Paella.

Got a party or tailgating to do? It’s quite common to see a giant cast iron pot of Cajun Jambalaya at social events and gatherings. I’ve been to so many wedding receptions where the main dish served was Jambalaya. Often we see organizations trying to raise funds by selling Jambalaya plates.

Cajun Jambalaya is a great and economical way to feed a crowd or large group of people. It’s a complete meal all in one pot. There’s even a chain of restaurants in the area called The Jambalaya Shoppe. Guess what their main dish is? Chicken and Sausage Jambalaya.

How to make Chicken and Sausage Jambalaya from the Cajun Recipes at Cajun Cooking TV is easy and simple cooking.

Prep: 30 minutes
Cooking Time: 2 hours
Yield: 8-10 people

Cajun Jambalaya Ingredients

1 whole fresh Chicken cut up (boiled for 1 hour and then the meat pulled from the bones)
1 pound Smoked Sausage (1/4 in. slices)
4 cups Long Grain White Rice
7 cups chicken stock
1 12 ounce package Seasoning Blend (or Cajun Trinity)
Sea Salt
Tony’s Creole Seasoning
1/2 bunch fresh Parsley
1 punch chopped Green Onions
1/8 cup Canola oil

Cajun Jambalaya Essentials

8-10 quart cast iron or non-stick pot

Begin by heating oil in a cast iron pot on medium heat.

Brown Sausage until brown on both sides.

Add in the Chicken and Seasoning Blend.

Cook for 5-10 minutes.

Pour in 7 cups Chicken stock and bring to a boil.

Season with Sea Salt and Tony’s Creole Seasoning – 1 teaspoon each. A little more if you like it spicy. Just be careful in case the sausage is already spicy.

Add the Green Onions and Parsley.

Let boil 10-15 minutes to develop flavor.

Add in 4 cups Rice. Stir well to blend all ingredients.

Cover tightly and reduce heat to low – #2 or #3 on my stove.

Cook for 15 minutes exactly. It is critical to not remove the lid until time.

At the 15 minute mark, remove the lid and use a flat spatula to lift the rice off the bottom in a few spots. Be careful not to actually stir.

Put the lid back on and cook another 15 minutes.

Turn off the heat and remove pot from burner to prevent it from continuing to cook.

Cajun Jambalaya Serving Suggestions

Serve in a bowl garnished with chopped green onions and parsley. Often served with white beans and/or a mixed greens salad and hot rolls.

“O Jambalaya, a crawfish pie, and file’ Gumbo. Tonight I’m gonna see ma’Cher ami o…. We gonna have fun on the bayou.”

How to Make Chicken Stock for Jambalaya

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Category: Cajun Recipes

About Beryl: View author profile.

Comments (11)

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  1. from turkey says:

    Hi, i find your website at random..you are so beautiful very intimate person..i will watch all your videos
    many thanks
    best regards from Ankara-Turkey

  2. Pam & Phil says:

    Beryl, we really like your new recipes.

  3. jake stoner says:

    Please send me updates & new recipes – thanks

  4. This is a very popular dish among our family members. We had substituted the Creole Seasoning with Papa Paul’s Creole Seasoning for the low sodium content.

  5. Rey Ardoin says:

    Hello! I found your website on Google and I really love it! I especially love this Jambalaya and Chicken Stock. So I’m cooking a big Jambalaya dinner for a big party coming up, should I stick with the 30 minute cooking or should it be longer to cook? Also, how much water to boil for the chicken stock??

    Thanks!!!

  6. Beryl says:

    Hi Rey,

    30 mins yes and 8-10 cups water for stock to make sure have plenty since some water evaporates in the steam

    Thanks for checking out our recipes and for writing us!

    Beryl and Mike

  7. Bill says:

    Hi Beryl – Made this yesterday and it was great! Was wondering if since it’s just the two of us if this recipe could be halved and still work? Thanks

  8. Beryl says:

    Hi Bill,

    Thanks for trying our Cajun Jambalaya recipe!

    I don’t see why it wouldn’t work making a half portion.

    Just a suggestion, Mike and I often cook just for the two of us, and we freeze the rest in either lunch size portions or dinneer portions.

    And the Cajun Jambalaya freezes well.

    Thanks for writing us, and please let us know when you try some of the other recipes!

    Beryl

  9. Ryan Tullock says:

    How much Tony’s would you add if you wanted it pretty hot? As big of a dish as it is, I don’t want to under do it or overcompensate and it be inedible.

  10. Ryan Tullock says:

    I didn’t read the recipe, just watched the video. I saw where you said 1 tsp, a little more if you want it hot. Sorry…

  11. Beryl says:

    No problem…

    It would have been a tough one to answer anyway.

    What we do is have a canister of Tony’s on the table, along with a bottle of Tabasco so that folks can “heat” their plate up as desired.

    Thanks for watching our videos!

    Mike and Beryl

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