Jambalaya
Photo: pelican from Tokyo, Japan · CC BY-SA 2.0

History

Jambalaya traces to Spanish paella, brought to Louisiana under Spanish colonial rule (1763 to 1803). The name itself may come from a Provencal word for mishmash. The Creole (red) version, with tomato, evolved in New Orleans Spanish kitchens. The Cajun (brown) version, no tomato, evolved in the country parishes west of New Orleans where tomatoes were less common. Coop's Place on Decatur has run jambalaya since 1983 as one of the canonical Quarter versions. Brigtsen's runs a Frank Brigtsen-style jambalaya in his Riverbend dining room. The dish is a single pot that has to come together at one heat in one moment; you don't add cooked rice.

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Common allergens: Shellfish (some versions)

Make it at home

Yield 6Hands-on 30 minTotal 1 hr 15 minDifficulty Easy

Ingredients

  • 30ml vegetable oil
  • 450g andouille sausage, sliced
  • 450g boneless chicken thigh, cubed
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tin (400g) crushed tomatoes (for Creole version; skip for Cajun version)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 2 teaspoons sea salt
  • 400g long-grain white rice
  • 750ml chicken stock
  • 450g raw shrimp, peeled (optional)
  • Sliced green onions, to garnish

Method

  1. Heat oil in a heavy Dutch oven over medium-high. Brown the andouille 4 minutes, set aside. Brown the chicken 5 minutes, set aside.
  2. Reduce heat. Sweat onion, celery, bell pepper and garlic 8 minutes until softened.
  3. Add tomatoes (for Creole) or skip (for Cajun). Add bay, thyme, paprika, cayenne, salt. Stir 2 minutes.
  4. Add the rice and toast 2 minutes in the fat and seasoning.
  5. Pour in stock. Add back andouille and chicken. Bring to a simmer, cover, reduce heat to low. Cook 18 minutes.
  6. If using shrimp, fold them in for the last 5 minutes (off the heat under the cover works too).
  7. Rest covered 10 minutes. Fluff with a fork. Garnish with green onions.

Tip from the editors. Don't lift the lid in the first 18 minutes. The rice needs the steam to cook evenly. If the rice is undercooked at the test, add 60ml stock and cook covered 5 more minutes.

Where to eat jambalaya

Jambalaya in New Orleans

Coop's Place ★ 4.3

$$ Cajun & CreoleUntil Kitchen until 02:00

Coop's Place in New Orleans is the Decatur Street Cajun dive open since 1983, with the kitchen running until 02:00 nightly and rabbit-and-sausage jambalaya.

TryRabbit and sausage jambalaya

TipDive bar atmosphere through to closing; the bar runs Abita and well drinks until kitchen close.

Directions

Brigtsen's ★ 4.6

$$$$ Tasting $50 to $85 a la carteCajun & CreoleChef Frank Brigtsen

Brigtsen's in New Orleans is Frank and Marna Brigtsen's 1986 Victorian-cottage Creole Acadian room near the streetcar terminus, a Paul Prudhomme alumnus.

Book1 to 2 weeks ahead

Directions Book

Mother's Restaurant ★ 4.2

$ Cajun & Creole

Mother's in New Orleans is the 1938 CBD cafeteria-line lunch counter at Poydras and Tchoupitoulas, with $12 red beans and rice plates and the Ferdi Special.

TryRed beans and rice

TipLines run long; arrive 11:00 or after 14:00 for the shortest wait, the cafeteria runs fast at the counter.

Directions

Commander's Palace ★ 4.8

$$ $50 to $90BrunchJazz brunch

Commander's Palace in New Orleans is the Garden District grande dame on Washington Avenue, with the canonical New Orleans Sunday jazz brunch.

OrderTurtle soup with sherry, then eggs Sardou.

TipThe 25-cent martini (3 max) is the brunch tradition; jacket suggested for the men in the upstairs Garden Room.

Directions

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