Best 3 What Spices Are In Jambalaya Recipes

Jambalaya, a delectable dish deeply rooted in the culinary traditions of Louisiana, is a vibrant fusion of flavors and textures that dances on the palate. This iconic dish, often referred to as Louisiana's Holy Trinity, is a delightful symphony of aromatic spices, succulent meats, and an array of vegetables, all harmoniously united in a flavorful broth. Jambalaya's versatility shines through in its variations, each boasting unique ingredients and cooking techniques that reflect the diverse cultural influences that have shaped Louisiana's rich culinary heritage. From the classic Creole Jambalaya, characterized by its use of tomatoes and bell peppers, to the rustic Cajun Jambalaya, renowned for its smokiness and generous use of spices, this beloved dish offers a culinary journey through Louisiana's vibrant history.

This article presents a curated collection of Jambalaya recipes designed to tantalize your taste buds and transport you to the heart of Louisiana's culinary scene. Each recipe has been carefully crafted to capture the essence of this beloved dish, offering a diverse range of flavors and techniques to suit every palate. Whether you prefer the vibrant Creole style, the rustic Cajun approach, or a modern twist on this classic, these recipes provide a culinary adventure that celebrates the rich tapestry of Louisiana's culinary traditions. So gather your ingredients, prepare your taste buds, and embark on a flavor-filled journey with our carefully curated selection of Jambalaya recipes.

Let's cook with our recipes!

JAMBALAYA MIX

Jambalaya Mix image

Keep Sybil Brown's zippy jambalaya mix on hand, and a full-flavored meal is never far away. The Highland, California, cook adds shrimp, smoked sausage and a few other easy ingredients to the nicely seasoned rice mix to create a speedy skillet sensation.

Provided by Taste of Home

Time 25m

Yield 6 servings per batch.

Number Of Ingredients 16

Ingredients

3 cups uncooked long grain rice
3 tablespoons dried minced onion
3 tablespoons dried parsley flakes
4 teaspoons beef bouillon granules
1 tablespoon dried minced chives
1 tablespoon dried celery flakes
1-1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme
ADDITIONAL INGREDIENTS:
2 cups water
1/2 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 pound smoked sausage, cut into 1/4-inch slices
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

Combine the first 10 ingredients. Divide into three equal batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: about 3 batches (3-1/3 cups total). , To prepare jambalaya: In a small saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer until rice is tender, 18-20 minutes. , In another saucepan, heat tomato sauce and sausage. Cook shrimp in boiling water until pink; drain. Stir into sausage mixture. Serve with rice mixture.

Nutrition Facts : Calories 423 calories, Fat 21g fat (9g saturated fat), Cholesterol 163mg cholesterol, Sodium 1335mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

CHICKEN & CHORIZO JAMBALAYA

Chicken & chorizo jambalaya image

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Provided by Good Food team

Categories Dinner, Main course

Time 55m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

Steps:

Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium

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 a variety of spices: Jambalaya is a dish that is all about the spices. Be sure to use a good variety of spices to create a complex and flavorful dish.
Don't be afraid to experiment: There are many different ways to make jambalaya. Feel free to experiment with different ingredients and spices to find a recipe that you love.
Use fresh ingredients: Fresh ingredients will always yield the best results. If possible, use fresh vegetables, seafood, and meat in your jambalaya.
Cook the jambalaya in a large pot: Jambalaya is a dish that is meant to be shared. Be sure to cook it in a large pot so that you have plenty to serve your guests.
Serve the jambalaya with rice: Jambalaya is traditionally served with rice. The rice helps to soak up the flavorful sauce and makes the dish more filling.

Conclusion:

Jambalaya is a delicious and versatile dish that is perfect for any occasion. With its bold flavors and hearty ingredients, jambalaya is sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give jambalaya a try. You won't be disappointed!