Jumablaya in a cooking pot.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Jambalaya along with all the Jambalaya containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Jambalaya recipes added to this site.
These recipes, all contain Jambalaya as a major wild food ingredient.
Jambalaya is a Louisiana Cajun or Creole dish which is traditionally made in a single pot and is a combination of meats, vegetables and rice.
Creole Jambalaya (also known as red jambalaya) is made by adding meat (usually chicken) and sausage (such as Andouille or chorizo), to the pot, followed by vegetables and tomatoes. Cook the meat then add seafood before adding rice and stock in equal proportions at the very end. Bring to the boil and allow to simmer for about an hour, stirring infrequently.
Cajun Jambalaya The meat is browned in a cast-iron pot (don't worry if bits stick to the bottom as these are what gives Jambalaya its distinctive flavour). Next, add a little vegetable oil, if there is not enough fat in the pot, and the trinity (onions, celery, and green bell pepper). Sauté until soft and then add stock, seasonings, and return the chicken or pork and sausage to the pot. Simmer, covered, for at least an hour. Bring to a boil, add rice to the pot, cover, and let simmer over very low heat for at least 1/2 hour and only then raise the lid to see if the rice is cooked. Cajun jambalaya differs from African Jambalaya in that no tomatoes are added.
White Jambalaya This is a third method, which is much less common. Here, all ingredients are cooked separately and the rice is added to a savory stock and part-cooked before adding the other ingredients and mixing them all together before completing the cooking. Sometimes jambalayas made without tomatoes are also called 'white jambalayas'.
All jambalayas trace their origins back to Spanish-style paella, but which are adapted to use ingredients local to Louisiana.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Jambalaya recipes added to this site.
These recipes, all contain Jambalaya as a major wild food ingredient.
Jambalaya is a Louisiana Cajun or Creole dish which is traditionally made in a single pot and is a combination of meats, vegetables and rice.
Creole Jambalaya (also known as red jambalaya) is made by adding meat (usually chicken) and sausage (such as Andouille or chorizo), to the pot, followed by vegetables and tomatoes. Cook the meat then add seafood before adding rice and stock in equal proportions at the very end. Bring to the boil and allow to simmer for about an hour, stirring infrequently.
Cajun Jambalaya The meat is browned in a cast-iron pot (don't worry if bits stick to the bottom as these are what gives Jambalaya its distinctive flavour). Next, add a little vegetable oil, if there is not enough fat in the pot, and the trinity (onions, celery, and green bell pepper). Sauté until soft and then add stock, seasonings, and return the chicken or pork and sausage to the pot. Simmer, covered, for at least an hour. Bring to a boil, add rice to the pot, cover, and let simmer over very low heat for at least 1/2 hour and only then raise the lid to see if the rice is cooked. Cajun jambalaya differs from African Jambalaya in that no tomatoes are added.
White Jambalaya This is a third method, which is much less common. Here, all ingredients are cooked separately and the rice is added to a savory stock and part-cooked before adding the other ingredients and mixing them all together before completing the cooking. Sometimes jambalayas made without tomatoes are also called 'white jambalayas'.
All jambalayas trace their origins back to Spanish-style paella, but which are adapted to use ingredients local to Louisiana.
The alphabetical list of all Jambalaya recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
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| Cabbage Jambalaya Origin: Cajun | Microwave Jambalaya (x) Origin: Britain |
| Chicken-Sausage Jambalaya Origin: Cajun | Pressure Cooker Jambalaya Origin: American |
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