Creole Jambalaya originates from the French Quarter of New Orleans. In modern Louisiana,
the dish has evolved along a variety of different lines. The Creole dish, is found primarily in and around New Orleans. The Creole recipe includes tomatoes, whereas the Cajun recipe does not.
Cajun Jambalaya originates from Louisiana's swamp country where crawfish,
shrimp, oysters, alligator, duck, turtle, and other wild game were readily
available. Any variety or combination of meats, including chicken or turkey may be used. The Cajun dish is known as "Brown Jambalaya" in the New Orleans area; to
Cajuns it is simply known as "Jambalaya." The Cajun dish has more of a smoky and spicy
flavor than the Creole version.
How to Cook
Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed
by adding stock and rice. There are two major recipes for making this dish. First,is
Creole recipe. First, meat is added, usually chicken, pork,
and sausage such as andouille or smoked sausage. Next vegetables and tomatoes or tomato
sauce are added
to cook, followed by seafood. Rice and stock are added in equal proportions at the very end.
The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the
The second recipe that is from southwestern and south-central Louisiana, is the Cajun
version, which contains no tomatoes. The meat is browned in a cast-iron pot. The bits
of meat or pork that sticks to the bottom of the pot are what gives a Cajun Jambalaya its
brown color. A little vegetable oil is added if there is not enough fat in the pot. The
mixture of 50% onions, 25% celery, and 25% green bell pepper is added and sautéed until
soft. Stock and seasonings are added in the next step, and then the meats are returned
to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the
mixture is brought to a boil and rice is added to the pot. It is then covered and left to
simmer over very low heat for at least 1/2 hour without stirring.
There are many different types of Jambalaya. Below I will give you a few ideas for an
- The Seafood recipe can consists of any seafood. The most popular recipes contain shrimp,
crawfish, crab, and oysters.
-Alligator is a hidden gem that most people have
- Catfish is another dish that is very seldom heard of. The recipe calls for
fillets of catfish to be cut in pieces and cooked in place of the meat. It has a very unique
taste and is defintely worth a try.
-Andouille and Chicken is a local favorite. Andouille
is a coarse-grained smoked meat made using pork, pepper, onions, wine,
and seasonings. Andouille is a spiced, heavily smoked pork sausage, distinguished in
some varieties by its use of the entire gastrointestinal system of the pig: for example,
traditional French andouille is composed primarily of the intestines and stomach.
This recipe uses both andouille and chicken as the main ingredients.
-Pastalaya has become very popular with the baby boomers. Pastalaya is actually
Jambalaya with pasta used instead of rice. All the other ingredients remain the same.
There are also many other variations to the pastalaya recipes including seafood, chicken,
Best Prepackaged Brands
There are many different brands that can make cooking a snap. These
box dinners are very easy to use. They contain all the seasonings you will just have to add
sausage, chicken, or pork. It is easy as browning your meat and putting the meat,
contents of the package and 3 cups of water into a rice cooker. A great meal will be
finished in about 20 minutes. Below are the best prepackaged Jambalaya mixs available on the
A delicious traditional New Orleans dish made with rice, spices and your choice of meat or seafood (or both). Each package plus one pound of meat or seafood makes six cups with a total preparation time under 30 minutes. Most popular on the market.
Oak Grove Smokehouse Creole Mix
A delicious traditional Louisiana dinner dish made with rice, spices and your choice of meat or seafood (or both). Each package plus one pound of meat or seafood makes six cups with a total preparation time under 30 minutes. Great for a family with children- very mild, but good seasoning
Tony Chachere's Creole Mix
You don't have to be Cajun to make this at home. Just use your choice of meat and Tony Chachere's Mix and in just a few minutes you'll be enjoying one of the dishes that made Louisiana cuisine famous.
Mam Papaul's Jambalaya Mix
Louisiana's most famous rice dish, a flavorful combination of rice, a special blend of seasonings, and a variety of seafood and/or meats. Prepared without tomato sauce, Mam Papaul's is a beautiful brown Cajun dish. This famous Louisiana specialty can be a treat for everyone.
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