What was once simply a cheap and quick rice dish in southern Louisiana has become a culinary treat that is particularly enjoyed at family gatherings and special events. Meat, seafood, vegetables, and rice come together to create a unique taste that can be enjoyed anywhere.
A Brief History of Jambalaya
Jambalaya originated in New Orleans, Louisiana, and has since developed into a world-famous dish. It was originally created as the Spanish settlers' attempt to make paella with local Louisiana ingredients. As time went on, French influence was added to the dish along with the native Louisiana spices and meats: alligator, crawfish, shrimp, chicken, duck, turtle, venison, or, frankly, anything that could be caught. Traditionally jambalaya is a dish that is prepared without measurements or strict ingredients, as it was once a simple dinner solution utilizing whatever handy vegetables and meats were in the kitchen, and using rice as a staple. Thus, there have been many varieties of jambalaya over the course of time, the two most famous being creole jambalaya (or red jambalaya, as it incorporates tomatoes) and cajun jambalaya (which has a brown sauce base).
Today, jambalaya, like the muffaleta sandwich, is a culinary attraction in the south. It is often prepared in the southern states, particularly Louisiana, to celebrate family gatherings or while tailgating at football games because it can be made in large amounts and eaten throughout the day. Countless combinations of ingredients are still used and oftentimes the tradition lies more in the consumption than in the preparation.
Making Creole Jambalaya; An Authentic Recipe
As jambalaya is traditionally a hodge-podge of ingredients, it is difficult to track down "the" traditional recipe. This simply leaves room for imagination while preparing jambalaya. The alteration of this recipe can make a unique and still delicious tasting jambalaya. For a big party, jambalaya is traditionally cooked outdoors over a fire. This recipe serves 6 people and can be easily doubled or tripled. This jambalaya can also be made a day in advance.
Traditional Southern Jambalaya Recipe
Ingredients
- 2 tbsp. butter or vegetable oil
- 1 cup onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 1/4 cup yellow bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (28 oz.) can stewed tomatoes, with juice
- 1 (14 1/2 oz.) can beef broth
- 1 cup water
- 1 cup uncooked long-grain rice
- 1/2 tsp. dried thyme
- 1/2 tsp. chili pepper
- 1/4 tsp. black pepper
- 1 tsp. sugar
- 1/2 cup fresh parsley, chopped
- 2 cups cooked, sliced andoullie sausage or cooked, cubed ham
- 1 1/2 lbs. raw, peeled Gulf shrimp
Preparation
- Melt butter in Dutch oven. Add onion, carrot, celery, pepper, and garlic. Sautée until onion is translucent and carrot is tender.
- Add all remaining ingredients except parsley, sausage or ham, and shrimp. Break up stewed tomatoes with spatula if desired. Cover and simmer on low until rice is tender.
- Add parsley, ham, and shrimp. Cover and simmer until shrimp are pink and fully cooked and desired consistency is reached.
- Serve with Louisiana hot sauce on the side for those who prefer their jambalaya spicy. Provide some cool drinks and enjoy!
Melissa Parks - Melissa M. Parks began her practice in writing with her first publication in the second grade, and now holds a BA in creative writing from ...
