Our family friend Chuck gave me this recipe for Cajun jambalaya. It differs from the Creole jambalaya that MawMaw taught me to make. Cajun jambalaya is brown; whereas Creole jambalaya is red.
Like Creole jambalaya, you can vary the meat according to what you like. I always add chicken and andouille to brown jambalaya, but you can use ham, a different type of sausage, etc. It’s all a matter of preference (and what’s available!).
Yield: 6 servings
- 1 whole chicken, cut up (3-4 lbs.)
- 1 lb. andouille
- 2 T vegetable oil (if necessary)
- 1 onion, chopped
- 4 cloves garlic, chopped
- 3 green onions, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 6 cups chicken broth (or water)
- 1 T salt (or to taste)
- 1 t black pepper (or to taste)
- 1 t cayenne (or to taste)
- 2 c uncooked rice
Brown the sausage over a medium heat. Remove from pot and drain on paper towels. Brown chicken in the sausage fat. Remove chicken and drain on paper towels.
Add the 2 T oil to the pot (if necessary). Saute the onions until golden – about 2-3 minutes.
Add the bell pepper, celery, and garlic. Saute until soft.
Add the chicken to the pot, along with the broth, salt, and peppers. Simmer covered (with the lid slightly askew) on medium-low until the chicken is tender – about 20 minutes.
Raise the flame to high. Bring to a boil and add the rice.
Reduce the flame to low. Simmer covered until the rice is done – 20 minutes for white rice; 30 minutes for brown.
Fluff and serve. (Shhhhhh. Don’t tell anyone that I actually prefer brown jambalaya.)
By gosh this looks good! We’d have to use vegan sausage and vegetable stock, but this tummy is now growling. Who knew there was more than one kind of jambalaya?
Yes, there is more than one jambalaya – and more than one way to cook it, so go with the veggies if that’s your preference. It will taste great that way, too! ❤
Mmmm-mmm! I can practically smell this cooking! It looks very easy, too! Thank you, Stacy Lyn for another great Louisiana recipe! I have quite a collection, now. I just tried the low fat Jimmy Dean Turkey sausage, and it is very good and would work great in this recipe to keep things ‘light’. Can’t wait to try it. xx
I think turkey sausage would work just fine. The beauty of Cajun cooking is that you make any substitution that you desire. ❤
Fun post and there’s nothing wrong with liking two varieties of Jambalaya! As long as you enjoy it as a family.
Have a happy December time.
Many thanks, Mariette. You are absolutely right!
I wish you a happy autumn, too. ❤
El Guapo said:
Hmm…next time we buy sausage, perhaps I’ll try this and Maw Maw’s…
I suggest you do! You won’t be sorry. ❤