Real Cajun Jambalaya

Real Cajun Jambalaya Recipe - Authentic USA Cuisine

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Real Cajun Jambalaya is a classic dish that originated in Louisiana and is known for its bold flavors and hearty ingredients. This recipe combines shrimp, smoked sausage, and a variety of vegetables to create a delicious and satisfying meal that is perfect for any occasion.

History

Jambalaya has its roots in the Spanish dish paella, which was brought to Louisiana by Spanish settlers. Over time, the dish evolved to include local ingredients such as shrimp, sausage, and Cajun spices. Today, jambalaya is a staple in Cajun and Creole cuisine and is enjoyed by people all over the world.

Ingredients

4 medium yellow onions, finely chopped
1 medium green bell pepper, finely chopped
3 sticks of celery, finely chopped
1 round of garlic, finely chopped
2 tbsp of Tony Chachere’s seasoning (or any cajun seasoning)
1 lb (454 g) of medium shrimp, peeled
2 lb (907 g) of smoked sausage, sliced in 0.25 inch slices
0.25 tbsp of sugar
0.5 cup of vegetable oil
4 cups of long-grain rice
6 cups of water

How to prepare

Place vegetable oil and onions in a 6 or 7 qt (6.62 liter) dutch oven or black cast iron pot.
Cook the onions until they turn dark brown, stirring constantly to prevent burning.
Once the onions are dark brown, add the bell pepper, celery, Tony’s seasoning, and sugar.
Stir frequently to prevent sticking and burning.
When the bell pepper starts to become tender, add the sausage and 1 cup of water.
Simmer for approximately 15 minutes.
After 15 minutes, add the shrimp and cook over medium heat for 10 minutes, or until the shrimp turn pink in color.
Once the shrimp are pink, add the remaining 3 cups of water, salt, and pepper to taste.
Skim off the vegetable oil from the top of the water and remove it from the pot.
Next, add the cleaned rice, increase the heat to high, and bring it to a boil.
After it starts boiling, stir once to ensure the bottom is not sticking, then cover and simmer for twenty-five minutes.
Note: Do not remove the cover until the 25 minutes are up.
After 25 minutes, stir the rice and remove it from the heat.

Variations

Add diced tomatoes for a tangy twist.
Use chicken or turkey sausage instead of smoked sausage.
Add okra or bell peppers for extra flavor and texture.

Cooking Tips & Tricks

Make sure to cook the onions until they are dark brown to develop a rich flavor.

- Stir the ingredients frequently to prevent sticking and burning.

- Skim off any excess oil from the top of the water to reduce the fat content of the dish.

- Do not remove the cover while the rice is simmering to ensure it cooks evenly.

Serving Suggestions

Serve Real Cajun Jambalaya with a side of cornbread or a fresh green salad for a complete meal.

Cooking Techniques

Browning the onions adds depth of flavor to the dish.

- Simmering the ingredients together allows the flavors to meld and develop.

Ingredient Substitutions

Use chicken or turkey instead of shrimp for a different protein option.

- Substitute olive oil for vegetable oil for a healthier alternative.

Make Ahead Tips

Real Cajun Jambalaya can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Real Cajun Jambalaya in a large serving bowl garnished with fresh parsley or green onions for a pop of color.

Pairing Recommendations

Pair Real Cajun Jambalaya with a glass of sweet tea or a cold beer for a refreshing beverage option.

Storage and Reheating Instructions

Store leftover Real Cajun Jambalaya in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Real Cajun Jambalaya contains approximately 400 calories.

Carbohydrates

Each serving of Real Cajun Jambalaya contains approximately 45 grams of carbohydrates.

Fats

Each serving of Real Cajun Jambalaya contains approximately 20 grams of fat.

Proteins

Each serving of Real Cajun Jambalaya contains approximately 25 grams of protein.

Vitamins and minerals

Real Cajun Jambalaya is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (shrimp) and may not be suitable for those with shellfish allergies.

Summary

Real Cajun Jambalaya is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a hearty meal.

Summary

Real Cajun Jambalaya is a flavorful and satisfying dish that is perfect for any occasion. With a mix of shrimp, sausage, and vegetables, this recipe is sure to become a family favorite. Enjoy the bold flavors of Cajun cuisine with this delicious jambalaya recipe.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Real Cajun Jambalaya. It was a warm summer day, and I was exploring the bustling streets of New Orleans. The air was filled with the enticing aromas of spicy Cajun cuisine, and I couldn't resist following my nose to a small, hole-in-the-wall restaurant tucked away in a quiet corner of the French Quarter.

As soon as I walked in, I was greeted by the tantalizing scent of simmering spices and savory meats. The chef, a friendly woman with a twinkle in her eye, was hard at work behind the stove, stirring a large pot of bubbling jambalaya. I watched in awe as she expertly added a dash of this, a pinch of that, and a generous helping of love to the dish.

Intrigued by the mouth-watering aroma wafting from the pot, I struck up a conversation with the chef and asked her about the secret to making the perfect Cajun jambalaya. With a warm smile, she invited me to pull up a chair and watch as she worked her culinary magic.

As I observed her cooking technique, I quickly realized that making jambalaya was both an art and a science. It required a delicate balance of flavors and textures, as well as a deep understanding of the traditional ingredients that gave the dish its signature Cajun flair.

The chef patiently explained each step of the process to me, from sautéing the aromatic trinity of onions, bell peppers, and celery to perfectly searing the seasoned meats before adding them to the pot. She emphasized the importance of using fresh, high-quality ingredients and taking the time to let the flavors meld together slowly over a low flame.

After several hours of cooking and stirring, the jambalaya was finally ready to be served. The chef scooped generous portions of the steaming dish into bowls and garnished them with a sprinkle of chopped green onions and a squeeze of fresh lemon juice.

I took my first bite of the jambalaya and was immediately transported to flavor paradise. The dish was a symphony of bold spices, tender meats, and fragrant vegetables, all harmonizing together in perfect unity. It was unlike anything I had ever tasted before, and I knew in that moment that I had stumbled upon a culinary treasure.

Before I left the restaurant, the chef graciously shared her handwritten recipe for Real Cajun Jambalaya with me. It was a precious gift, passed down through generations of her family and now entrusted to my care. I promised her that I would cherish it and honor its legacy by sharing it with my own loved ones.

When I returned home from my trip to New Orleans, I wasted no time in gathering the ingredients needed to recreate the jambalaya recipe in my own kitchen. With the chef's handwritten notes as my guide, I set to work chopping, sautéing, and simmering my way to a delicious pot of Cajun comfort food.

As the savory aroma of the jambalaya filled my home, I couldn't help but smile at the memory of my culinary adventure in the heart of Louisiana. The recipe I had discovered was not just a dish; it was a story, a connection to a vibrant culture and a cherished tradition passed down through the ages.

Since that fateful day in New Orleans, Real Cajun Jambalaya has become a beloved staple in my family's meal rotation. Whenever I prepare it, I am transported back to that tiny restaurant kitchen, watching the chef work her culinary magic with grace and skill.

I may not be a native Cajun, but I like to think that with each batch of jambalaya I make, I am honoring the legacy of those who came before me and keeping the spirit of Cajun cuisine alive in my own home. And for that, I am forever grateful.