~ Notes from a New Orleans Foodie... in exile ~
Recipe: Chicken & Sausage Jambalaya (Cajun)
Who is Kevin?
Louisiana Foods
Recipes & Cooking Articles
Cocktails, Beer & Wine
NOLA in Tampa
Tampa Catering
Books & Downloads

Chicken and Sausage Jambalaya
courtesy of David Jacobs, of Louisiana Sausagemaker

According to John Folse, the word Jambalaya comes from "Jambon a la ya-ya",  Jambon being French for pork and Ya-ya from an African word for rice. Jambalaya is derived from the Spanish dish paella. There are two basic styles of jambalaya, Cajun and Creole. I would like to discuss the difference between them. If you travel the Louisiana countryside, you are not likely to find tomatoes, bell pepper, or celery in the jambalaya. The Cajuns call this brown jambalaya. Cajun jambalaya is generally made with chicken or pork with sausage and onions. In New Orleans, jambalaya almost always contains seafood, onion, bell pepper, celery (known as "The Trinity") and tomatoes. This is known as Creole, or red, jambalaya. Creole jambalaya often has shrimp or crawfish instead of chicken. The debate over whether red or brown jambalaya is "real" jambalaya rages on. I generally prefer the Cajun style, but am perfectly happy with either one.
Here is my basic recipe for Cajun style:
1 lb. smoked sausage, sliced
1 1/2 lb. boneless chicken, cut in small strips
1 bell pepper, chopped
2 ribs of celery, chopped
2 medium onions, chopped
1-3 tbs. chopped garlic 
1 can of chicken stock
2 1/2 cups of rice
thyme, parsley
cayenne pepper, black pepper, salt
Brown sausage in a large iron pot. When thoroughly browned, remove and add chicken. allow chicken to stick to the bottom of the pot before stirring. Scrape bottom of the pot with a wooden spoon to loosen browned bits. Remove chicken and add bell pepper, celery, and onion. Wait about 2-3 minutes before stirring. As the vegetables begin to sweat, scrape bottom of the pot with a wooden spoon to loosen browned bits. Return chicken and sausage to pot, adding 5 cups of water and all remaining ingredients except rice. Cover and bring to boil. Add rice and reduce heat to simmer. Cover for 20 minutes. Do not lift lid until time is up, then remove lid and stir. If jambalaya is a little soupy, let it stand uncovered for a few minutes to thicken.
( Note: It is important to brown the meats and vegetables fully. This is what gives the jambalaya its color and rich flavor.)
1. Substitute Pork, Shrimp, or Crawfish for Chicken and sausage

Copyright 2004-2009 Kevin Lacassin

Individuals are permitted to download and/or print recipes for their own personal use

"Notes from a New Orleans Foodie" Copyright Kevin Lacassin 
All Rights Reserved