Jambalaya is a great rice dish that we associate with Creole cooking. A great many people disagree on the origins of jambalaya with some people claiming it has Spanish origins because of its similarity to the Spanish dish paella. Still others claim that jambalaya has its origins in Native American cooking because of the use of rice in so many dishes.
There have also been mentions of jambalaya recipes in French cooking but o one country has a concrete claim to fame regarding the origins of jambalaya. We could argue and debate all day (and longer) on where the first jambalaya recipe came from, but really we should just focus on the jambalaya recipe that gives us the wonderful, flavorful food we call jambalaya.
Recipes change constantly so it’s very difficult to pinpoint the exact time or person who discovered jambalaya. It’s just better to go on creating new recipes that you and your family enjoy. The following jambalaya recipe is a great meal for any day. Give it a try tonight!
Prep time: 45 min
Cooking time: 90 min
Jambalaya Recipe Ingredients
• 1 cup uncooked white rice
• 1 cup cooked chicken, shredded
• 1 cup diced cooked ham
• 1 cup cooked, sliced (thin) sausage
• 2 Tbsp butter
• 2 garlic cloves, minced
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp chili powder
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 2 16oz. cans chopped tomatoes, undrained
• 1 cup chicken broth
Jambalaya Recipe Directions
Preheat your oven to 350 degrees. Melt the butter over medium heat in a large skillet, preferably an oven-proof skillet. Once the butter has melted, add the garlic, onions and green pepper. Cook, with stirring, until the onions and peppers are soft. Add the chicken, ham and sausage to the onions and peppers. Cook with stirring for approximately 5 minutes.
Add the rice, tomatoes, chicken broth, salt, pepper, chili powder, thyme and parsley to the meat mixture. Stir until evenly distributed.
If your skillet is oven-proof, cover and bake for 1 hour and 15 minutes – or until the rice is tender.
If your skillet is not oven-proof, simply transfer the jambalaya to an oven-proof casserole dish, cover, and bake.
Note: You may also like jambalaya made with seafood. Simply substitute shrimp, scallops, or other seafood for the meat in this jambalaya recipe. Try it both ways and see which is your favorite.