Jambalaya

Easy Jambalaya

Written by Published on in Chicken & Poultry Recipes, Fish & Seafood Recipes, Mardi Gras, Cajun & Creole Recipes, Recipes, Rice Dishes
Easy Jambalaya Recipe, a perfect recipe for Fat Tuesday, which begins Mardi Gras. The simplicity of this Jambalaya recipe is genius and it turns out great every time!
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Easy Jambalaya for Mardi Gras

Easy Jambalaya Recipe, is a perfect recipe for Fat Tuesday, which begins Mardi Gras. The simplicity of this Jambalaya recipe is genius and it turns out great every time!

Laissez les bons temp rouler – (les-say) (le) (bon) (ton) (rue-lay) 

Let the good times roll!

As most people know, Fat Tuesday is the day before Ash Wednesday. It is also known as Mardi Gras Day. It is a day when people eat anything and everything they want because the next day is the beginning of a period of fasting for Christians. In addition to fasting, Christians also give up something special for Lent, that they enjoy. So, Fat Tuesday is a celebration and the opportunity to enjoy that favorite food or snack that you give up for Lent.

Easy Jambalaya
Easy Jambalaya

Nowhere on the planet is Fat Tuesday celebrated more than on Bourbon Street in New Orleans. The day is filled with parties and parades and of course a lot of food and drink. On Bourbon Street, store owners coat light poles and columns with Vaseline to keep the crowds from climbing them during Mardi Gras.

New Orleans Bourbon Street on Mardi Gras
New Orleans Bourbon Street on Mardi Gras

Jambalaya originated in the French Quarter of New Orleans, in the 18th century. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available. Tomatoes became the substitute ingredient for saffron.  Like curry in other countries, Every Cajun/creole family has its jambalaya recipe.

After the meal, have some King Cake (Below) for Fat Tuesday dessert

King Cake for Fat Tuesday
King Cake for Fat Tuesday
Easy Jambalaya for Mardi Gras
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5 from 3 votes

Easy Jambalaya

Easy Jambalaya Recipe, a perfect recipe for Fat Tuesday, which begins Mardi Gras. The simplicity of this Jambalaya recipe is genius and it turns out great every time!
Prep Time30 minutes
Active Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Cajun, Creole
Keyword: Jambalaya, Mardi Gras
Yield: 4 people
Calories: 768kcal

Equipment

  • Dutch oven or large pan with a cover

Materials

  • 3 tbsp vegetable oil
  • 1 green bell pepper seeded and chopped
  • 1 red bell pepper seeded and chopped
  • 2 stalks celery chopped
  • 1 onion diced
  • 4 cloves garlic minced
  • Salt & Pepper to taste
  • 1 lb boneless skinless chicken thighs cut into 1 inch pieces
  • 10 oz smoked andouille sausage sliced into rounds
  • 2 tbsp Cajun seasoning see note below
  • 1 tsp each thyme and oregano
  • 14 oz can of crushed tomatoes
  • 1 box Zatarain’s Jambalaya
  • 2.5 cups chicken broth
  • 2 tbsp Worcestershire sauce
  • 1 lb raw shrimp tails off peeled and de veined
  • Sliced green onions and chopped parsley to garnish

OPTIONAL

  • 1/2 tsp red pepper flakes or 1/4 teaspoon Cayenne powder
  • 1/2 tsp hot sauce
  • 1 cup thinly sliced okra
  • 1 tsp filé powder

Instructions

  • Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
  • Sauté the onion, bell pepper, and celery until the onion is soft and translucent.
  • Add the garlic and cook until fragrant (30 seconds).
  • Remove from pan, and set aside.
  • Add the sausage and chicken pieces, and season with thyme, oregano, and the Cajun seasoning.
  • Sauté until chicken is cooked and no pink is showing
  • Stir in the crushed tomatoes and mix well
  • Add the cooked vegetables and the Zatarain’s rice mix.
  • Stir in water (or chicken broth), and mix,
  • Add 2 tbsp Worcestershire Sauce
  • Bring to a boil, then reduce heat to low-medium.
  • Cover and let simmer for about 20 to 25 minutes, until liquid is absorbed and rice is cooked, stirring occasionally.
  • With about 5 minutes left in the simmer of the rice, put the shrimp on top of the Jambalaya mixture, stir gently, and re-cover with the lid. Shrimp should be done when the rice is done
  • Season with extra salt and pepper if needed and remove from heat.
  • Adjust heat with extra hot sauce, Cayenne pepper, or Cajun seasoning.
  • Serve with sliced green onions and parsley, as a garnish
  • Cornbread is another side dish to serve with Jambalaya
    Corn Muffins in the oven

Video

Notes

Cajun seasoning, Everyone tends to have their own recipe but in general, it’s a blend featuring lots of paprika, cayenne, garlic powder, pepper, and oregano.

Nutrition

Serving: 1cup | Calories: 768kcal | Carbohydrates: 73g | Protein: 35g | Fat: 36g | Saturated Fat: 9.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 2524mg | Potassium: 831mg | Fiber: 2g | Sugar: 3.6g | Vitamin A: 794.1IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 3mg
Easy Jambalaya Recipe
Easy Jambalaya Recipe

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If you like this recipe for Ravioli Primavera, then you should try our recipe for M

Another suggestion for Mardi Gras is our recipe for New Orleans Gumbo

If you liked this recipe for Jambalaya, you should try our recipe for Smashed Potatoes. Or you can try the Irish favorite, our recipe for Colcannon

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