Traditional Cajun Jambalaya Recipe

As a Louisiana native, I’ve enjoyed jambalaya prepared in countless ways, but the classic Cajun-style is my favorite! It's an ideal crowd-pleaser that serves many, making your effort worthwhile. Plus, if you're not feeding a group, jambalaya leaves plenty of leftovers to savor throughout the week.

Preparing this jambalaya requires some initial work—chopping veggies and browning the chicken and sausage—but once done, everything quickly comes together in one pot!

The Origins of Jambalaya

Jambalaya, a classic dish from Louisiana, is influenced by African and European cuisines, with rice as a key component. It's particularly inspired by Spanish paella, which likely evolved from African rice dishes brought to Spain by Muslim North Africans. While Louisiana boasts many Jambalaya variations today, Cajun and Creole are the most common, each distinctive to its region and varying in primary ingredients.

The Difference Between Cajun and Creole Jambalaya

What makes a jambalaya distinctly Cajun is the use of ingredients common to the bayou parishes (the counties that line the low-lying banks of the Mississippi River). These communities consisted primarily of working-class farmers who had access to ingredients like andouille sausage, chicken or wild game, rice, oil, and the "holy trinity" vegetables: onions, celery, and green bell pepper.

In communities in and around New Orleans, influenced more by Spanish and French cuisine, you'll find tomatoes, seafood, and butter in jambalaya. These ingredients are common identifiers of Creole cuisine. Creole jambalaya also has a wetter consistency, similar to European paella, than its Cajun counterparts.

What's the Difference Between Gumbo and Jambalaya?

The difference between gumbo and jambalaya lies in the role of rice. In jambalaya, rice serves as the base and is combined with veggies, sausage, and chicken to create a fried rice-style dish. In contrast, gumbo features rice served on the side of a roux-based soup. Additionally, jambalaya doesn't require a roux, whereas gumbo does.

Tips for Making Jambalaya

• Use long-grain rice – Use long-grain rice: For perfect rice consistency in jambalaya, use long-grain rice as it fluffs up and separates nicely during cooking, unlike short-grain rice, which is starchier and tends to stick together.
• Rinse rice beforehand – To remove excess starch from long-grain rice, I suggest rinsing the uncooked rice before cooking until the water runs clear.
• Andouille sausage is ideal, but an alternate will do – Andouille delivers a smoky spice that is distinctly Louisianan, and you can find it at most large grocers like Sprouts and Walmart. However, you can swap Andouille for another smoky sausage if you choose. 
• Serve hot sauce on the side – Since hot sauces vary in vinegar profile, most Louisianans serve hot sauce on the side so folks can add as much or as little to their liking.
• Make Ahead - Veggies can be chopped and meats can be browned beforehand. Refrigerate ingredients until ready to assemble in the jambalaya.