Homemade Jambalaya, a great family recipe, made from scratch. All in one rice dish with ham, smoked sausage, tomatoes and heaps of flavor. Serve as a dinner or pot lucks, parties.
What is Jambalaya?
Jambalaya is a Creole rice dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.
Traditionally, the meat includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood, such as crawfish or shrimp.
It's a traditional dish found all over New Orleans. There are Cajun influences and you will find that there are many many variations of jambalaya, and also gumbo, and sometimes a fusion of the two!
This recipe below is a homemade jambalaya recipe, with many of the traditional seasonings and ingredients.
What to Serve With Jambalaya
- Cornbread. Corn is a staple in Louisiana Creole cuisine
- Corn on the Cob
- Cheddar Biscuits.
- Hush Puppies.
- Green Salad.
- Cucumber Tomato Salad.
- Grilled Oysters.
- Chard or Collard Greens.
- Caesar Salad
What kind of meat is in jambalaya?
The most common meat used in jambalaya is smoked pork sausage (such as andouille), which is often paired with chicken.
It's not uncommon to find a jambalaya that includes diced ham (such as the heavily spiced and smoked Cajun tasso) or seafood (such as shrimp, crawfish or crabmeat).
Recipe by Sally Hall
6 - 8 Persons
- Rice (cooked)
- Ham Steak (about ½” thick)
- Smoked Sausage
- Garlic Puree/or Minced
- Celery, chopped
- Beef Broth
- Chicken Broth
- Tomato Paste
- Celery Flakes
- Red/White/Black Pepper
- Celery Salt
- Sweet Basil
- Onion Salt
- Garlic Powder
- Bay Leaves
- Minced Onion
- Bell Pepper Flakes
- Sweet Pepper Flakes
- Dried Shallots
- Scallions, chopped
1. In a large pan (like a Dutch oven) – spray with Pam or non stick spray and melt butter on low heat.
2. Cube ham steak and thinly slice the smoked sausage.
Add this to the melted butter, minced garlic and chopped celery and cook on medium heat for 15-20 minutes.
You can assemble the spices and measure into a small bowl while this is cooking.
3. Add the spices, tomatoes, broth and water; stir and simmer for another 15-20 minutes.
4. You can pre-cook the rice or do so now.
When the rice is fully cooked, add to the above mixture.
After you add the rice, add the shrimp and simmer for 10-20 minutes more to let the rice take on the flavor and spices of the Jambalaya.
Sprinkle with chopped scallions then serve.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Sally’s Notes :
This mixture should be thick, not watery; you can add more rice or more water to fix the mix.
Keep in mind that this tends to be salty, due to the meats and also some of the seasonings. If it’s too much for your taste, add a large raw potato cut into 4 pieces to absorb the excess- remove before serving.
- 1 stick Butter
- 4-6 cups Rice, cooked
- 1 Ham Steak, about ½” thick
- 1 pkg. Smoked Sausage
- 2 cups Shrimp
- 1 tsp Garlic Puree/or Minced
- 1 Stalk Celery
- 2 cans Beef Broth
- 1 can Chicken Broth
- 2 cans Tomatoes
- 1 small can Tomato Paste
- 2 cans Water
- 10-20 shakes of Tabasco
- 1 Tbsp . Celery Flakes
- 1 tsp . Red/White/Black Pepper
- 1 tsp . Celery Salt
- 1 tsp . Sweet Basil
- 1/2 tsp . Thyme
- 1/2 tsp . Onion Salt
- 1/2 tsp . Garlic Powder
- 3 Leaves Bay
- 1 Tbsp . Minced Onion
- 1 Tbsp . Bell Pepper Flakes
- 1 Tbsp . Sweet Pepper Flakes
- 1 Tbsp . Dried Shallots
- 1 Scallion, chopped
- In a large pan (like a Dutch oven) – spray with Pam or non stick spray and melt butter on low heat.
- Cube ham steak and thinly slice the smoked sausage. Add this to the melted butter, together with the garlic and chopped celery stalk and cook on medium heat for 15-20 minutes.
- You can assemble the spices and measure into a small bowl while this is cooking.
- Add the spices, tomatoes, broth and water; stir and simmer for another 15-20 minutes.
- You can pre-cook the rice or do so now.
- When the rice is fully cooked, add to the above mixture.
- After you add the rice, add the shrimp and simmer for 10-20 minutes more to let the rice take on the flavor and spices of the Jambalaya.
- Sprinkle with chopped scallions then serve.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 809Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 114mgSodium: 1083mgCarbohydrates: 136gFiber: 2gSugar: 2gProtein: 25g
Nutrition information isn’t always accurate