Red jambalaya, or jambalaya rouge, is the Creole, city-style version of Louisiana's iconic rice dish, distinguished from rustic Cajun jambalaya by the addition of tomatoes. Sausage, chicken, and shrimp simmer with the holy trinity of onion, bell pepper, and celery before rice cooks directly in the seasoned, tomato-tinted stock, absorbing all that flavor. The dish reflects New Orleans' Spanish heritage, a cousin of paella, adapted with local ingredients and Creole spice. Everything cooks in one pot, building deep, layered flavor as the rice turns tender and just slightly sticky. Hearty and crowd-pleasing, it's a centerpiece of Louisiana gatherings and an easy one-pot meal at home.
Serves 6
In a large pot or Dutch oven, brown the andouille sausage, then the chicken, until well colored. Remove and set aside, leaving the rendered fat behind.
Browning the meats first builds a savory base.
Add the onion, bell pepper, and celery to the pot and cook until softened, about 6 minutes, then stir in the garlic.
Stir in the diced tomatoes and Creole seasoning, scraping up the browned bits from the bottom of the pot.
Scraping the fond dissolves concentrated flavor into the dish.
Return the sausage and chicken, then stir in the rice and pour in the chicken stock. Bring to a boil.
Reduce the heat to low, cover, and simmer for 20-25 minutes until the rice has absorbed the liquid and is tender.
Resist stirring while it cooks so the rice steams evenly.
Fold in the shrimp, cover, and cook 5 more minutes until they turn pink and curl.
Let the jambalaya rest off the heat for 5 minutes, then fluff with a fork and top with sliced green onions.
Brown the meats well before adding liquids for deeper flavor.
Use long-grain rice so the grains stay distinct.
Don't stir while the rice cooks to keep it from turning gummy.
Add shrimp near the end so they don't overcook.
Let it rest before serving to set the texture.
Use only chicken and sausage for a surf-free version.
Add crawfish or crab for a seafood-forward dish.
Increase the cayenne for extra heat.
Stir in okra for added body.
Refrigerate for up to 4 days or freeze for 2 months; add a splash of stock when reheating to loosen the rice.
Jambalaya descends from Spanish paella, adapted in Louisiana with local ingredients. The Creole 'red' version includes tomatoes reflecting New Orleans' urban Spanish influence, while rural Cajun 'brown' jambalaya omits them, relying on browned meats for color.
Red, or Creole, jambalaya includes tomatoes and comes from New Orleans' Spanish-influenced city cooking. Brown, or Cajun, jambalaya skips tomatoes and gets its color from deeply browned meats. Both cook rice in seasoned stock in one pot, but the tomato gives the Creole version its signature reddish hue and slight acidity.
Mushy rice usually comes from too much liquid, stirring during cooking, or using short-grain rice. Use long-grain rice, measure the stock carefully, and keep the lid on without stirring once it simmers. Letting it rest off the heat afterward also helps the grains firm up and separate.
Yes, jambalaya reheats well and the flavors deepen overnight. Store it covered in the fridge for up to four days. When reheating, add a splash of stock or water to loosen the rice, since it absorbs moisture as it sits. Add fresh shrimp during reheating if you want them perfectly tender.
Per serving (420g / 14.8 oz) · 6 servings total
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