1800-1860 - Louisiana Creole Home Cooks and Community Kitchens

Jambalaya

Name: Jambalaya
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1 pound andouille sausage, sliced; 1 pound boneless chicken thighs, diced; 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 (14-ounce) can diced tomatoes; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried thyme; 2 cups long-grain white rice; 4 cups chicken broth; 1 pound shrimp, peeled and deveined; Salt and black pepper to taste

Jambalaya is a flavorful, hearty rice dish originating in Louisiana, blending Spanish, French, and Creole culinary influences. Traditionally made with meats such as sausage, chicken, and seafood, along with the "holy trinity" of Creole vegetables-onions, celery, and bell pepper-this dish reflects the cultural melting pot of the American South during the early 19th century.

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Difficulty

Medium

Prep time

20 minutes

Cook time

1 hour

Total time

1 hour 20 minutes

Servings

Region

South

Era introduced

1800-1860

Introduced by

Louisiana Creole Home Cooks and Community Kitchens

Recipe tools

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The Story

Jambalaya emerged in Louisiana between 1800 and 1860 as French, Spanish, and African American culinary traditions converged. This dish embodies the resourceful use of local ingredients-rice, smoked sausage, chicken, and seafood-combined in a single pot, making it a staple of Creole home cooking and community gatherings. It reflects the diverse heritage of the South and the cultural fusion that defines much of American cuisine.

Ingredients

2 tablespoons vegetable oil
1 pound andouille sausage, sliced
1 pound boneless chicken thighs, diced
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (14-ounce) can diced tomatoes
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
2 cups long-grain white rice
4 cups chicken broth
1 pound shrimp, peeled and deveined
Salt and black pepper to taste

Equipment

Large pot
Skillet
Smoker
Cutting board
Chef's knife
Mixing bowl
Measuring cups and spoons

Directions

Heat oil in a large pot over medium heat.
Add sausage and cook until browned. Remove and set aside.
Add chicken to the pot; cook until browned and cooked through. Remove and set aside with sausage.
Add onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes.
Stir in garlic, smoked paprika, cayenne, and thyme; cook for 1 minute more.
Add rice and diced tomatoes; stir to combine.
Pour in chicken broth and bring to a boil.
Reduce heat to low and simmer, covered, for 20 minutes.

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Jambalaya

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Ingredients

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