Louisiana's one-pot rice dish, the holy trinity sweated with andouille and chicken or shrimp, rice toasted in the fat, simmered in stock until the liquid is gone and the rice carries the smoke.
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.
4 editor picks for Jambalaya in New Orleans, ranked by editorial score. All New Orleans signature dishes · Jambalaya across every city.
Commander's Palace ★ 4.8
garden-district · 1403 Washington Ave, New Orleans, LA 70130
Commander's Palace in New Orleans is the 1893 Garden District grande dame on Washington Avenue, the Brennan family flag with turtle soup, jacket-required brunch and quarter martinis.
Brigtsen's ★ 4.6
carrollton-riverbend · 723 Dante St, New Orleans, LA 70118
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 with shell-bean stews still on the menu.
Coop's Place ★ 4.3
french-quarter · 1109 Decatur St, New Orleans, LA 70116
Coop's Place in New Orleans is the Decatur Street Cajun dive open since 1983, with rabbit and sausage jambalaya, fried chicken and a Chicken Tchoupitoulas that anchors the menu.
Mother's Restaurant ★ 4.2
central-business-district · 401 Poydras St, New Orleans, LA 70130
Mother's in New Orleans is the 1938 CBD lunch counter at Poydras and Tchoupitoulas, home of the Ferdi Special po-boy with ham, roast beef and debris served from a cafeteria line.