Best 3 New Orleans Jambalaya Recipes

**Jambalaya: A Flavorful Journey Through Louisiana's Culinary Heritage**

Embark on a tantalizing culinary adventure with jambalaya, a vibrant and soulful dish that embodies the rich cultural heritage of Louisiana. This iconic one-pot extravaganza weaves together a symphony of flavors, textures, and aromas that will tantalize your taste buds and transport you to the heart of the Bayou State. From the aromatic trinity of bell peppers, onions, and celery to the savory blend of spices and the succulent combination of meats, seafood, and vegetables, jambalaya is a culinary masterpiece that showcases the bounty of Louisiana's diverse ingredients. With variations ranging from the classic Creole jambalaya to the rustic Cajun jambalaya, this versatile dish offers a culinary journey like no other. Prepare to be captivated by the vibrant flavors and rich history that make jambalaya a beloved Louisiana treasure.

Let's cook with our recipes!

NEW ORLEANS JAMBALAYA

New Orleans Jambalaya image

For when you really have to feed an army!

Provided by Christine

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 6h30m

Yield 50

Number Of Ingredients 20

Ingredients

1 cup soy sauce
4 tablespoons dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black pepper
16 skinless, boneless chicken breast halves
¾ pound bacon, cut into small pieces
8 onions, diced
4 cloves garlic, minced
6 tablespoons all-purpose flour
3 pounds chorizo, sliced into chunks
3 pounds cooked ham, cut into 1/2 inch pieces
3 tablespoons dried thyme
4 teaspoons cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled and diced tomatoes with juice
4 green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp - peeled and deveined

Steps:

Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

Nutrition Facts : Calories 462.1 calories, Carbohydrate 27.2 g, Cholesterol 201.6 mg, Fat 20 g, Fiber 1.8 g, Protein 40.1 g, SaturatedFat 6.8 g, Sodium 1272.4 mg, Sugar 2.6 g

NEW ORLEANS JAMBALAYA

New Orleans Jambalaya image

Jambalaya is a catch-all for meat and seafood, making it a favorite for my husband! It's sure to warm you up on a chilly day. -Sabrina Hickey, Columbus, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 29

Ingredients

1/2 teaspoon mustard seed
1/2 teaspoon coriander seeds
1/2 teaspoon whole peppercorns
1/2 teaspoon dill seed
1/2 teaspoon whole allspice
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound boneless skinless chicken thighs, cut into 1-inch cubes
1/2 pound boneless pork, cut into 1-inch cubes
1 medium onion, chopped
1 large green pepper, chopped
1 celery rib, chopped
2 tablespoons butter
1 tablespoon canola oil
2 garlic cloves, minced
1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
1 cup diced fully cooked ham
1 can (14-1/2 ounces) diced tomatoes, undrained
1 to 2 cups water, divided
1/2 cup tomato puree
2 tablespoons minced fresh parsley
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/8 teaspoon apple pie spice
2 bay leaves
1/2 pound uncooked small shrimp, peeled and deveined
Hot cooked rice

Steps:

Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside. , In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag. , Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and, if necessary, the remaining water. Discard bay leaves and spice bag. Serve with rice.

Nutrition Facts : Calories 271 calories, Fat 15g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 838mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

NEW ORLEANS MULATE'S CATFISH JAMBALAYA

New Orleans Mulate's Catfish Jambalaya image

Mulate's restaurant in New, Orleans takes a novel approach with jambalaya, utilizing catfish as the main ingredient. The recipe is quite easy. Try this out for your next Mardi Gras party, and you will surely get praise for being unique and creative. This recipe came from Sam's Club, October, 2008, courtesy of Mulate's Restaurant. You can also use the blackened salmon filets from Sam's Club in place of the catfish. Edited 6-5-09: The original recipe does call for 1/2 pound (2 sticks) of butter, but that is WAY too much IMO. I have cut the amount in half to 1/2 cup (1 stick).

Provided by TxGriffLover

Categories Catfish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces catfish fillets
4 yellow onions, chopped
2 garlic cloves, minced
1/2 bell pepper, chopped
1 stalk celery, chopped
1/2 cup butter
1 (10 ounce) can Ro-Tel tomatoes
4 ounces fresh mushrooms, sliced
salt and pepper

Steps:

Put all ingredients except catfish into a saucepan and cook until the mixture begins to turn light brown. Season with salt & pepper while cooking.
Add catfish and cook 15-20 minutes longer. Mix with cooked rice and freshly chopped green onion tops. Serve hot.

Tips:

Use high-quality ingredients for the best flavor. Fresh vegetables, aromatic herbs, and flavorful spices will make a big difference in the final dish.
Don't overcrowd the pot. This will prevent the ingredients from cooking evenly and can make the jambalaya mushy.
Cook the rice in the flavorful broth for the best results. This will give the rice a delicious flavor and help it cook evenly.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and chewy.
Adjust the seasonings to your taste. Jambalaya is a versatile dish that can be customized to your liking. Add more or less cayenne pepper, paprika, or other spices to suit your taste buds.

Conclusion:

New Orleans Jambalaya is a delicious and flavorful dish that is perfect for a party or potluck. It is easy to make and can be customized to your liking. With its combination of rice, protein, vegetables, and spices, jambalaya is a hearty and satisfying meal that is sure to please everyone at the table.