A big batch of this comforting Creole classic comes together in about an hour.
This chicken and sausage jambalaya recipe calls for the classic combination of chicken thighs and smoked sausage.
There are actually two types of jambalaya:Creole and Cajun.
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Creole versions, like this one, are made with tomatoes.
That’s why you may hear it called “red jambalaya.”
Cajun-style jambalaya (AKA “brown jambalaya”) does not call for tomatoes.
Credit: Photographer: Jen Causey, Prop Stylist: Josh Hoggle, Food Stylist: Ruth Blackburn
It’s usually thickened with a brown roux that gives the broth its color.
What Is the Difference Between Gumbo and Jambalaya?
Jambalaya is a rice dish: The grains get added directly to the pot.
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Withgumbo, on the other hand, rice is an accompaniment.
The grains are cooked separately, and the gumbo is served overtop.
Canned fire-roasted tomatoes add smoky, charred taste to this dish.
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Top it with fresh slicedgreen onions, chives, or chopped parsley.
If you’d like, add hot sauce and a loaf of warm, crusty bread.
How To Store Jambalaya
A big batch of jambalaya makes for delicious leftovers.
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To store it, transfer it to an airtight container and cool it completely.
Great with thighs, but can also use breasts just the same.
Love it!!"
Kate Toldness said, “I also added red beans and used a very liberal hand with the spices.
To save time I used frozen onion and bell peppers.”
Remove with a slotted spoon to paper towels; blot with paper towels.
Stir in rice, and cook until fragrant, about 3 minutes.
Stir in chicken broth, tomatoes, chicken, and sausage.
Bring to a boil over high.
Garnish with sliced scallions, if desired.
