Best 3 The Captains Famous Jambalaya Recipes

**Jambalaya: A Flavorful Journey Through Cajun Country**

In the heart of Louisiana, where the Mississippi River weaves its way through vibrant cities and verdant swamps, lies a culinary treasure that embodies the spirit of the region: jambalaya. This iconic dish, with its roots in the diverse heritage of Cajun and Creole cultures, is a vibrant symphony of flavors, colors, and aromas that will tantalize your taste buds and transport you to the lively streets of New Orleans.

This article presents a delectable collection of jambalaya recipes that capture the essence of this beloved Louisiana dish. From the classic Jambalaya with Chicken and Sausage, bursting with savory flavors and a medley of textures, to the enticing Seafood Jambalaya, teeming with succulent shrimp, tender calamari, and flaky fish, each recipe offers a unique culinary adventure.

For those seeking a vegetarian delight, the Vegetable Jambalaya is a symphony of colors and flavors, featuring an array of crisp vegetables bathed in a rich and flavorful sauce. And for those with a penchant for spice, the Andouille Sausage Jambalaya delivers a fiery kick, sure to ignite your taste buds and leave you craving more.

Welcome to the vibrant world of jambalaya, where every spoonful promises a taste of Louisiana's rich culinary heritage. Let these recipes guide you on a culinary journey that will leave you captivated and craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CAPTAIN RUSSELL'S JAMBALAYA

Captain Russell's Jambalaya image

A tour guide in New Orleans gave me this recipe. It's so easy to prepare, and the deliciously authentic Cajun flavors make it one of my favorite recipes. -Donna Lamano, Olathe, Kansas

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 can (10-1/2 ounces) condensed French onion soup
1-1/4 cups reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1/2 cup butter, cubed
1 small green pepper, chopped
1 small onion, chopped
1-1/2 teaspoons Creole seasoning
1 teaspoon hot pepper sauce
1 pound uncooked medium shrimp, peeled and deveined
1/2 pound fully cooked andouille sausage links, halved lengthwise and cut into 1/2-inch slices
2 cups uncooked long grain rice

Steps:

Preheat oven to 375°. In a large saucepan, combine first eight ingredients. Bring to a boil. Remove from heat; stir in shrimp, sausage and rice. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Remove foil and stir; cover and bake 10-15 minutes longer or until rice is tender.

Nutrition Facts : Calories 556 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 1345mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

BUBBA'S JAMBALAYA

Bubba's Jambalaya image

Easy Southern classic, with chicken, sausage, ham, and shrimp.

Provided by FORDMAN88

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

Ingredients

6 slices bacon, cut into 1 inch pieces
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 onion, chopped
½ pound cubed cooked ham
½ pound cubed cooked chicken
½ pound cubed smoked sausage
2 (14.5 ounce) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
2 cups uncooked white rice
½ pound salad shrimp

Steps:

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 32.3 g, Cholesterol 72.4 mg, Fat 13.8 g, Fiber 2.2 g, Protein 22.7 g, SaturatedFat 4.6 g, Sodium 1176.5 mg, Sugar 1.4 g

CAJUN JAMBALAYA

Cajun Jambalaya image

This recipe took me a year to perfect. The secret to making a Cajun jambalaya is to get the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor and color of your jambalaya. We're also going to add a little tomato paste for color and flavor.

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 23

Ingredients

3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)

Steps:

For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your jambalaya taste its best.
Don't skimp on the spices: Jambalaya is a Creole dish, and Creole cuisine is known for its bold flavors. Don't be afraid to use plenty of spices, such as cayenne pepper, paprika, and thyme.
Cook the rice properly: The rice is an important part of jambalaya, so it's important to cook it properly. Rinse the rice before cooking to remove any starch, and then cook it according to the package directions.
Add the ingredients in the correct order: The order in which you add the ingredients to the pot matters. First, you'll want to cook the vegetables, then the meat, and finally the rice.
Don't overcook the jambalaya: Jambalaya is best when it's cooked just until the rice is tender and the vegetables are still slightly crunchy. Overcooking will make the jambalaya mushy.

Conclusion:

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover meat and vegetables, and it's also a great dish to serve at a potluck or party. With its bold flavors and hearty ingredients, jambalaya is sure to be a hit with everyone who tries it.