"Cajun" New Orleans Cooking School Jambalaya
A flavorful Cajun jambalaya packed with sausage, ham, and spices, perfect for hearty gatherings and those craving bold southern tastes with vibrant vegetables.
Ingredients
Instructions
- Saute sausage, paprika, and cayenne for several minutes.
- Add onions, bell pepper, and celery.
- Cook until tender.
- Add bay leaves and thyme.
- Add rice and stir until coated in oil.
- Add tomatoes, chicken broth, garlic, sliced kielbasa, and ham. Bring mixture to boil.
- Cover and let simmer 30 minutes until rice is done.
- Before serving, remove bay leaf.
- Add green onions and parsley.
- Serve hot with French bread and green salad.
Tips & Substitutions
For a smoky flavor, consider adding smoked paprika or using smoked sausage in place of turkey kielbasa. If you want a vegetarian version, replace the meat with additional vegetables or beans, and use vegetable broth instead of chicken broth. Adjust the cayenne to your spice preference, and don’t forget to taste as you go. For a twist, try adding ingredients from chicken recipes for added depth.
Serving Suggestions
Serve this jambalaya hot, garnished with chopped green onions and parsley. It pairs beautifully with crusty French bread for sopping up the flavorful broth. A side of Johann-Strauss Salad adds a refreshing contrast, and a simple green salad complements the dish well. Enjoy with your favorite beverage for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth to prevent the rice from drying out, and warm in a skillet over medium heat until heated through. You can also microwave it in a covered dish, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of "Cajun" New Orleans Cooking School Jambalaya contains roughly 39 calories, with 2g protein, 5g carbohydrates, and 2g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 550mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat in this jambalaya?
Absolutely! You can customize this jambalaya by using chicken, shrimp, or even a combination of meats. Just adjust the cooking time accordingly to ensure everything is cooked through. Keep in mind, chicken recipes often lend themselves well to this dish.
How can I make this dish spicier?
To increase the heat, add more cayenne pepper or include diced jalapeños with the vegetables. You might also experiment with hot sauce or a spicier sausage. Just be sure to balance the spice with the other flavors in the dish.
Can I make jambalaya ahead of time?
Yes, jambalaya can be prepared ahead of time. You can cook it up to a day in advance, let it cool, then store it in the refrigerator. When ready to serve, reheat gently and add a little broth to maintain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).