New Orleans Take-Out Jambalaya
A flavorful Creole-style jambalaya featuring spices, vegetables, and a mix of ham and chicken, perfect for hearty gatherings or a spicy weeknight meal.
Ingredients
- 1 tsp. salt ⓘ
- 1 tsp. cayenne pepper ⓘ
- 1/2 tsp. white pepper ⓘ
- 1/2 tsp. black pepper ⓘ
- 2 bay leaves ⓘ
- 1 tsp. dried thyme ⓘ
- 1/4 tsp. rubbed sage ⓘ
- 2 Tbsp. butter or oil ⓘ
- 1/2 lb. diced ham ⓘ
- 1/2 lb. diced chicken ⓘ
- 1 c. diced celery ⓘ
- 1 c. diced onions ⓘ
- 1 c. diced green peppers ⓘ
- 1 Tbsp. minced garlic ⓘ
- 28 oz. canned tomatoes ⓘ
- 1 1/2 c. long grain white rice ⓘ
- 1 1/2 Tbsp. vegetable oil
- 1 medium-size white onion ⓘ
- 1 lb. tomatoes ⓘ
- 2 cloves garlic ⓘ
- 2 large fresh Poblano chiles ⓘ
- 1 c. fresh corn kernels ⓘ
- 4 medium-size zucchini ⓘ
- 3 Tbsp. chopped fresh cilantro ⓘ
- 2/3 c. heavy cream ⓘ
Instructions
- In large skillet, heat the vegetable oil over medium-high heat.
- Add the chopped onion and sauté for 8 minutes or until lightly browned.
- Add diced ham, diced chicken, diced celery, diced onions, and diced green peppers to the skillet.
- Stir in minced garlic, dried thyme, rubbed sage, cayenne pepper, white pepper, black pepper, salt, and bay leaves.
- Cook the mixture, stirring occasionally, for about 10 minutes.
- Add canned tomatoes with their liquid and cook for another 5 minutes.
- Stir in the rice and cook for 2-3 minutes to coat with the spices.
- Add 3 cups of reserved tomato liquid or water, bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Meanwhile, in a separate pan, sauté the chopped white onion until translucent.
- Add chopped tomatoes, garlic, poblanos, corn, and zucchini; cook until vegetables are tender.
- Combine the cooked vegetables with the jambalaya mixture.
- Stir in heavy cream and chopped cilantro.
- Cook for an additional 5 minutes to heat through.
- Serve hot, garnished with additional cilantro if desired.
Tips & Substitutions
For added depth of flavor, consider using smoked sausage instead of ham or chicken. If you prefer a spicier dish, increase the cayenne pepper or add diced jalapeños. Fresh herbs like parsley can also enhance the flavor. Be sure to rinse the rice before cooking to remove excess starch, which helps achieve the perfect texture. This recipe can also be made vegetarian by omitting the meat and adding more vegetables.
Serving Suggestions
Serve hot and garnish with additional chopped cilantro for freshness. This jambalaya pairs beautifully with crusty bread or a simple green salad for a well-rounded meal. For a complete New Orleans experience, consider serving with a side of cornbread or a refreshing cocktail. Explore more delicious chicken recipes to complement your meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to prevent the rice from drying out. Heat in a saucepan over medium heat or in the microwave, stirring occasionally, until warmed through. For longer storage, freeze portions in freezer-safe containers for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Take-Out Jambalaya contains roughly 1754 calories, with 42g protein, 259g carbohydrates, and 86g fat. It is an excellent source of dietary fiber (245% of the Daily Value), vitamin C (236% of the Daily Value), and iron (222% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2260mg per serving (98% 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 brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind that it will require a longer cooking time and more liquid. Adjust the cooking duration to about 40-45 minutes, and check for doneness, adding more liquid if necessary. This will give your jambalaya a nuttier flavor and added nutritional benefits.
How can I make this jambalaya gluten-free?
This recipe is naturally gluten-free, but always check the labels on canned tomatoes and any additional ingredients you use to ensure they are gluten-free. Using gluten-free vegetable broth can also enhance the flavor without compromising the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the jambalaya a day in advance. Just follow the recipe and store it in the refrigerator once it cools. When ready to serve, reheat gently, adding a bit of liquid if necessary to maintain moisture. The flavors will meld beautifully overnight.
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).