Healthy Jambalaya Recipe | The Gracious Pantry (2024)

FAQs

What is the secret to a good jambalaya? ›

Black pepper, cayenne pepper, bay leaves, thyme, oregano, and hot sauce are the backbone of a great jambalaya. You can also add in some tomato paste or tomato powder, which creates a little sweetness.

White rice: Long grain is traditional, but short grain white rice also works. Okra: Fresh or frozen; we will use this to help thicken the jambalaya. Salt and Black Pepper: Very important! Don't forget to taste and season with salt and pepper to taste at the end.

A cajun jambalaya, I'm reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).

There is some folklore that claims jambalaya originates from the French Quarter of New Orleans, in the original sector Some culinary scholars argue that it may have been a local version of the Spanish rice dish paella French influence was strong in New Orleans, and native spices from Louisiana, the Gulf Coast and the ...

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Cajun vs.

Creole jambalaya, also known as red jambalaya, contains tomatoes. Cajun or brown jambalaya does not. Jambalaya isn't thickened with roux, although some cooks do include a little skillet-browned flour.

One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.

There are two main kinds of jambalaya, Creole and Cajun. The difference can be found in their ingredients, primarily tomatoes. Creole jambalaya is more favored in New Orleans and the surrounding suburbs, while Cajun jambalaya is more popular in the rural areas of Louisiana.

Popular Cajun seasonings like Tony Chachere's and Slap Ya Mama get heat from red pepper, with black pepper, salt, and garlic powder in the mix to enhance the flavor of food. Creole seasoning rounds out spicy red pepper with herbs like thyme, oregano, basil, and bay leaf.

The one ingredient that seems to be fairly constant in all Jambalaya preparations though is some kind of sausage, and preferably a smoked one. Andouille, a spicy smoked sausage native to Louisiana, is the traditional choice.

What is the difference between Cajun and Creole jambalaya recipe? ›

Creole jambalaya includes tomatoes—possibly a sub for paella's saffron (a once out-of-reach ingredient for southern Louisianans). Cajun jambalaya, found more frequently further outside of New Orleans, omits tomatoes, yielding distinctly cooked grains, garnished with chicken, sausage, and later, spring onions.