How To Make Jambalaya

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Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

As a New Orleans native, jambalaya is a comfort food for me, as it is for most Louisianians. I’ve grown up eating it at nearly every big event, from family gatherings to game days. The big-batch, make-ahead dish lets you make a delicious meal for your guests without being tied to the stove and missing out on the party, which is why it’s one of my go-to meals whenever I’m entertaining a group of friends.

Jambalaya means “all mixed up” or “jumbled,” and it is exactly that — a combination of West African, French, and Spanish influences that all came together in New Orleans. Although the base of celery, bell pepper, and onion is essential, the proteins vary depending on the season, from crawfish and shrimp to duck and other game meat.

The jambalaya I’m sharing here stars smoky andouille sausage and chicken — a favorite duo of mine. The smokiness from the sausage adds a depth to this dish that tastes quintessentially Southern to me, and is bound to be a crowd-pleaser with any carnivorous crew. Here’s how to make it.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Building a Flavorful Base

At the heart of jambalaya is the “holy trinity,” the mixture of celery, bell pepper, and onion that serves as the base of a lot of New Orleans cuisine, as well as many French dishes. The richness of the stock, the slow build of Creole spices, and the way the meat is cooked — in this case, caramelizing the sausage, which coaxes out more flavor and adds that appealing browned finish — also contribute to the deep, complex layers of this dish.

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The Creole seasoning, an ingredient you’ll see in a lot of New Orleans cuisine, is particularly crucial here. I like to make a big batch to have on hand in my pantry, and then use it in my gumbo, to flavor rice, or use it to flavor an aioli-like sauce that I spread onto sandwiches or use as a dipping sauce for fries. It’s honestly great with everything, which is why it’s become a staple in Louisiana pantries. You’ll notice I use white pepper instead of black, and that’s because its milder flavor allows the spice mix to be more of a medley, rather than having one ingredient be the star of the show.

You might also find tomatoes in your jambalaya, which, as any Louisiana native will tell you, can be a little divisive. Versions with tomatoes are considered Creole; ones without tomatoes, like this one, are Cajun. Although both versions are delicious, I prefer to leave out the acidic bite that tomatoes add.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Cooking the Rice to Perfection

Another signature of great jambalaya is the rice. There’s a science to making sure it’s just the right consistency: perfectly fluffy, not too wet, and not at all crispy. I’ve found the key is to bring your liquid, whether it’s water or stock, to a complete boil to create a healthy amount of steam. Then, turn down the heat to make sure you don’t overcook or burn the rice.

Since the steam is so essential to success, this is what you’ll tweak if the rice isn’t cooked to your preference after the initial cooking time. If it’s too dry, put the lid back on to keep the steam trapped and give the rice time to absorb more liquid. If it’s too wet, take the lid off to let the steam out so more liquid can evaporate. This takes practice, so don’t be discouraged if it takes a few tries to get it right.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

How to Serve Jambalaya

When it’s time to eat, I like to make sure I always have a vinegar-based hot sauce nearby. Just a little bit of acid balances and enhances jambalaya’s deep, rich flavors. In some Cajun dishes, acid comes from a squeeze of lemon juice, but for jambalaya I prefer my favorite hot sauce, Crystal . It’s not too thick or overpowering and gives the dish a pop of brightness.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

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Here's how to make jambalaya.

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