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A classic Louisiana one-pot meal, packed with spicy andouille sausage, tender chicken, and the holy trinity of vegetables. This rich, savory rice dish is pure comfort food, perfect for a weeknight dinner.
For 6 servings
Brown the Meats and Build Flavor Base
Sauté the Holy Trinity
Toast the Spices and Rice
A classic Louisiana one-pot meal, packed with spicy andouille sausage, tender chicken, and the holy trinity of vegetables. This rich, savory rice dish is pure comfort food, perfect for a weeknight dinner.
This cajun_creole recipe takes 70 minutes to prepare and yields 6 servings. At 585.1 calories per serving with 30.36g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Simmer the Jambalaya
Rest and Serve
Add 1 lb of peeled and deveined shrimp during the last 5-7 minutes of the resting period (after turning off the heat). The residual heat will cook them perfectly without making them tough.
For a 'red' jambalaya, add a 14.5 oz can of diced tomatoes (drained) along with the chicken broth. This is the primary difference between Cajun and Creole versions.
Omit the chicken and sausage. Use a plant-based andouille-style sausage and add 8 oz of sliced cremini mushrooms with the holy trinity. Substitute vegetable broth for chicken broth.
Chicken and andouille sausage provide a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Chicken is a good source of B vitamins like niacin and B6, which help convert food into energy and support the proper function of the nervous system.
The 'holy trinity' of vegetables (onions, bell peppers, celery) and spices like paprika and cayenne contain various antioxidants that help combat oxidative stress in the body.
The main difference is tomatoes. Creole jambalaya, which has more city/European influence, includes tomatoes, giving it a reddish color and earning it the nickname 'red jambalaya'. Cajun jambalaya, with its country roots, omits tomatoes and gets its rich brown color from the browning of the meat and vegetables.
Jambalaya can be part of a balanced diet. It's a hearty, protein-rich meal from the chicken and sausage. However, it can be high in sodium and fat, especially from processed sausage. Using low-sodium broth, a salt-free Cajun blend, and lean sausage can make it healthier.
One serving of this Cajun Jambalaya (approximately 1.5 cups) contains an estimated 575 calories. This can vary based on the specific type of sausage and chicken used.
Long-grain white rice is traditional and highly recommended because it cooks up fluffy and the grains remain separate. Using other types like medium-grain, jasmine, or brown rice will alter the texture and may require adjusting the liquid amount and cooking time.
Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to a skillet or pot, add the jambalaya, and heat over medium-low heat, covered, until warmed through. You can also microwave it.
Absolutely. The heat comes from the andouille sausage and the cayenne pepper. You can use a milder sausage (like kielbasa), reduce the amount of cayenne pepper, or omit it entirely. Also, ensure your Cajun seasoning blend is mild.
This recipe goes great with these complete meals
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