Jambalaya Two Ways

A deliciously flavorful New Orleans rice dish that can be served as a meal or side.

Years ago, my husband and I went to New Orleans for a two-day vacation — the first time we ever left the kids and went away. I was blown away by the culture of the city and kept asking my husband if we were still actually in the United States! The street performers, the magical little shops, the smells of the food… None of it was kosher, but that didn’t stop me from asking people about the cuisine and coming home with recipes. 

Jambalaya is a rice dish traditionally made with sausage, chicken and shrimp with a tomato base and heavy Creole seasoning. In my version, I skip the fish part and stick with sausage and chicken. I usually do not like the flavor combo of tomato and chicken, but in this recipe it works really well. Creole seasoning blend is not easy to come by, but it takes seconds to put together with spices and herbs you likely already have in your pantry. 

I like to serve this Friday night when I have lots of guests, especially my extended family — they love it! My nephew, who is an extremely picky eater, could eat a whole pan of this himself! 

Over the years, I have made different versions of jambalaya. I’ve posted here two different versions — one is more traditional and the other is more of a “let’s put everything from the fridge into this dish” oven-baked version. The most important part is the Creole seasoning, which I’ve incorporated into both versions. Otherwise, you can really play around with the rest. I’ve made it with only sausage, only chicken, whatever works. I love both versions and make whichever one I am in the mood for!

Traditional Jambalaya

A New Orleans-Inspired Favorite!

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Ingredients

• 1 onion, diced
• 2 tsp oil
• 1 large tomato, diced
• 1 jalapeno, diced (optional)
• 1 15-oz. can tomato sauce
• 1 tsp garlic powder
• 2 tsp paprika
• 1 tsp salt
• ½ tsp pepper
• 1 tsp Union Spice Blends Hot Stuff*
• 1 tsp dried parsley or 4 sprigs fresh parsley
• 1 12-oz. package sausage, sliced
• 1.5 lbs. chicken cutlets, cut into cubes
• 1 cup rice, cooked according to package directions

Instructions

• In a large frying pan, over medium flame, saute onion in oil until lightly browned, 5-7 minutes. Add tomatoes and jalapeno and saute an additional 3-5 minutes to bring out flavor.
• Add tomato sauce and spices and mix. Bring to a boil and reduce flame to low.
• Let simmer for about 5 minutes until it thickens (if it’s too thick, you can add some water).
• Add sausage and chicken. Simmer for about 30 minutes more. Add cooked rice and mix to combine.
• Serve warm — enjoy!

Notes

If you don’t have the spice blend, you can purchase it here, or sub with 1/4 teaspoon cayenne pepper.

This dish is supposed to be highly flavored, so be generous with the spices!

Recipe by Faigy Murray | https://mykitchenmystudio.com/jambalaya-two-ways/

Oven-Baked Jambalaya

All the flavor of jambalaya in an easy "thow it in the oven and forget it" version!

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Ingredients

• 24 oz. liquid (I use borscht, but water with consomme powder also works)
• 1½ cups uncooked rice (I use brown jasmine)
• 1½ lbs. chicken cutlets, cubed
• 1 12-oz. package sausage, sliced
• 1 15-oz. can corn, drained
• 1 15-oz. can chickpeas, drained
• 1 onion, diced
• 1 red or yellow pepper, diced
• 1 jalapeno, diced
• 2 Roma tomatoes, diced
• 2 Tbsp tomato paste
• 1 tsp salt
• ½ tsp pepper
• 1 tsp oregano
• 1 tsp onion powder
• 1 tsp dried minced garlic
• Dash hot sauce

Instructions

• Place all ingredients in an oven-to-table dish or 9×13 pan.
• Cover tightly. Bake at 350°F for 1½ hours or 200°F for about 5 hours.
• Enjoy!

Recipe by Faigy Murray | https://mykitchenmystudio.com/jambalaya-two-ways/