I wanted to celebrate Mardi Gras with this traditional jambalaya which is a culinary staple among the people of Louisiana. Two of the cuisines include Cajun and Creole where Creole is more common in New Orleans and a Cajun version is found more often in the rural bayous of Louisiana where you might find the addition of alligator, boar and other game and often no tomatoes. Cajun has more of a smokey and spicy flavor than Creole.
This early dish of American origin was born out of necessity – a delicious and inexpensive means of using whatever ingredients were on hand. Can you imagine substituting tomatoes for saffron (where it was not available due to import costs) by early Spanish cooks to make their paella.
Jambalaya has a Spanish (paella), French influence (jambalaia) and alaya is from Africa means rice. and varies from house to house, area to area and cook to cook. Traditionally, it often includes a smoked meat such as andouille along with shrimp and tomatoes (tomatoes are shied away from in Cajun versions) and or pork and chicken. Chef John Besh even adds bacon to one of his versions and we all know how much flavor bacon adds to a recipe. The “holy trinity” consists of onion, celery and green bell pepper; other vegetables are some times used. Rice and broth are ingredients as well and the seasonings will vary. All I can say is that the jambalaya we enjoy today has numerous ancestors.
Jambalaya is similar to gumbo which uses sausages, meats, seafood, veggies and seasonings. Gumbo also includes file powder and okra. Etouffee is a stew which has seafood but does not include sausage. Both gumbo and etouffee are served over prepared rice, whereas the rice is within the jambalaya.
This was another recipe I needed to research as I knew there was lots of information out there, including my own library of cookbooks. Some sources I used from my library: Emeril Lagassiz, John Besh, Paul Prudhomme, Brennan’s, Commander’s Kitchen, New Orleans Cuisine and the Louisiana Cookin’ Magazine.
So, here is what I have come up with when you want a dish to serve any time of the year and especially during Mardi Gras. Great recipe for entertaining and to serve a crowd. Besides all the work is in the preparation – very quick and easy to pull together.
See also Weight Watcher’s Shrimp and Chicken Jambalaya for a lighter version.
Creole Jambalaya with Andouille, Shrimp and Chicken
- vegetable oil (just enough to cook sausage, chicken and veggies)
- 1 lb. andouille sausage, sliced (I used Aidells Cajun Style Andouille)
- 1 lb. boneless chicken breasts, cut in 1-inch cubes (use thighs if you would prefer)
- 1 lb. large fresh shrimp, peeled and deveined
- 2 tbsp. Emeril’s Essence, or to taste, divided (see recipe below) or use any Creole/Cajun seasoning
- 1-1/2 cups onion, chopped
- 1-1/2 cups celery, chopped
- 1-1/2 cups green bell pepper, chopped
- 4 garlic cloves, minced
- 1-1/2 cups long grain rice such as Basmati or Jasmine
- 28 oz. can of diced or crushed tomatoes
- 3-1/2 cups chicken broth (I have seen beef broth used instead) may need more
- 2 bay leaves
- 2 tsp. Worcestershire sauce
- cayenne pepper or hot sauce to taste (optional) or add more Emeril’s Essence
- green onions to garnish
Place the chicken, shrimp and sausage in separate bowls. Add 1 tbsp. Emeril’s Essence to the chicken and 1 tbsp. to the shrimp; mix completely. The Cajun andouille sausage is already nicely seasoned.
Heat oil in a large Dutch oven and add the “holy trinity” of onions, celery and green bell peppers; and cook for about 5-10 minutes. Add the garlic and cook for about 30 seconds. Next add the rice and stir until lightly toasted and it glistens.
Add the tomatoes (likely addition of Spanish cooks) and stir until juices are absorbed. Add the broth, bay leaves and 2 tsp. Worcestershire sauce. Bring to a boil, reduce heat; cover and cook for 15 minutes or until rice is tender.
Add the chicken and sausage; cover and cook for 10 minutes longer. Add the shrimp and cook until the shrimp curls – you do not want to overcook the shrimp. Adjust seasonings if needed and serve.
Garnish with green onions.
Emeril’s Essence:
- 2-1/2 tbsp. paprika
- 2 tbsp. salt (I used Kosher and only 1 tbsp.)
- 2 tbsp. garlic powder
- 1 tbsp. black pepper (I used freshly ground)
- 1 tbsp. onion powder
- 1 tbsp. cayenne pepper (this is the heat so add less if you would prefer)
- 1 tbsp. dried oregano
- 1 tbsp. dried thyme
Combine all ingredients thoroughly and store in an airtight container.
Recipe by cookingwithauntjuju.com
Emeril’s Creole/Cajun Essence…
This brings back memories from a very tasty trip to NOLA. Such a tasty dish! 🙂
I remember that you have been to New Orleans so you know how good the cuisines are Ronit 🙂 Nothing better!
So true. Still hope to go back there one day… 🙂
That is a mighty tasty dish you created.
Thanks Karen – always a favorite one-pot meal full of flavor.
When I was a kid growing up in the part of Texas that’s almost Louisiana we had Jambalaya often. Always with my uncle’s homemade andouille sausage and always for a crowd. Your recipe is spot on in my book. Thanks for sharing.
Thanks Ron – I love andouille and how fortunate you had an uncle that made his own. Jambalaya is a great dish for entertaining – this recipe makes a lot.
Looks divine and reminds me of eating at Commander’s Palace!
Thanks Cindy – I’m glad I have their cookbook to recreate so many traditional dishes from New Orleans.
Wow, it looks so yummy and perfect for Mardi Gras!
Thanks Mary – I love this kind of dish 🙂 Lots of flavor using Emeril’s Essence!
I’ll have to try Emerils Essence.😄
That’s a ton of flavor there Judi! We’ve been enjoying a little Jambalaya here too. We ate in one of Emerils restaurants in New Orleans and wowza was it amazing. This Jambalaya looks pretty amazing too. Happy Fat Tuesday!
Yup it sure had lots of flavor! Great recipe to make your own way. I hope to go back some time and taste more of the good food in New Orleans. I went grocery shopping today and everyone (but me) bought some of those delicious pastries 🙁 ha!ha! Did you splurge?
We visited New Orleans month and I took a food tour. Your jambalaya reminds me of all teh yummy foods we tasted there. I love Cajun and Creole food.