Southern Jambalaya

Southern Jambalaya Recipe - Delicious and Authentic Dish From the USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Southern Jambalaya is a flavorful and hearty dish that originated in the southern United States. This dish is a perfect combination of rice, shrimp, ham, and a variety of vegetables and spices. It is a one-pot meal that is easy to make and perfect for feeding a crowd.

History

Jambalaya has its roots in Louisiana Creole cuisine, which is a blend of French, Spanish, African, and Native American influences. The dish is believed to have been created by Spanish settlers in New Orleans, who were trying to recreate paella using local ingredients. Over time, the dish evolved to include a variety of proteins, such as shrimp, chicken, sausage, and ham.

Ingredients

2 medium onions, chopped
1 medium bell pepper, chopped
0.5 cup diced celery
3 cloves garlic, minced
3 tbsp olive oil
1 lb (454 g) shrimp, peeled and deveined
1 cup uncooked rice
2 cup chicken broth
1 (14.5 oz (411 g)) can diced tomatoes
0.75 tsp salt
0.25 tsp pepper
0.25 tsp ground thyme
0.5 tsp tabasco sauce
1 bay leaf
1 lb (454 g) cubed cooked ham

How to prepare

In a dutch oven, cook the onions, bell pepper, celery, and garlic in 2 tbsp of oil for about 3-4 minutes.
Add the shrimp and cook until they turn pink, approximately 5 minutes.
Remove the shrimp mixture and set it aside.
To the same pan, add the remaining 1 tbsp of oil and the rice. Cook over medium-high heat for about 10 minutes, stirring frequently to prevent scorching, until the rice turns a light brown color.
Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.
Bring the mixture to a boil, then cover, reduce the heat, and simmer for about 15-20 minutes or until the rice is tender.
Stir in the reserved shrimp and ham.
Cover and cook until heated through.
Remove the bay leaf and serve.

Variations

Add chicken or sausage for a different flavor profile.
Use different vegetables, such as okra or bell peppers, to add more color and texture to the dish.
Experiment with different spices, such as cayenne pepper or paprika, to customize the heat level of the dish.

Cooking Tips & Tricks

Make sure to cook the rice until it is tender but still slightly firm. Overcooked rice can turn mushy and ruin the texture of the dish.

- Use a heavy-bottomed pot, such as a dutch oven, to ensure even cooking and prevent burning.

- Feel free to customize the protein in this dish to suit your preferences. Chicken, sausage, or even tofu can be used in place of shrimp and ham.

Serving Suggestions

Southern Jambalaya can be served on its own as a complete meal. It can also be paired with a side salad or crusty bread for a more filling meal.

Cooking Techniques

Sauté the vegetables until they are soft and fragrant before adding the protein and rice.

- Simmer the dish over low heat to allow the flavors to meld together and the rice to cook evenly.

Ingredient Substitutions

Use brown rice or quinoa in place of white rice for a healthier alternative.

- Substitute turkey or tofu for the ham for a lighter version of the dish.

Make Ahead Tips

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

Presentation Ideas

Serve Southern Jambalaya in a large serving bowl and garnish with fresh parsley or green onions for a pop of color.

Pairing Recommendations

Southern Jambalaya pairs well with a crisp white wine, such as Sauvignon Blanc, or a light beer, such as a pilsner.

Storage and Reheating Instructions

Store any leftovers of Southern Jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Southern Jambalaya contains approximately 350 calories.

Carbohydrates

Each serving of Southern Jambalaya contains approximately 35 grams of carbohydrates.

Fats

Each serving of Southern Jambalaya contains approximately 12 grams of fats.

Proteins

Each serving of Southern Jambalaya contains approximately 25 grams of proteins.

Vitamins and minerals

Southern Jambalaya is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains shellfish (shrimp) and pork (ham).

Summary

Southern Jambalaya is a well-balanced meal that provides a good mix of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Southern Jambalaya is a delicious and comforting dish that is perfect for any occasion. With a mix of protein, vegetables, and spices, this dish is sure to satisfy your taste buds and leave you wanting more. Enjoy this flavorful and hearty meal with family and friends for a true taste of the south.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a warm summer day in Louisiana, and I was visiting my dear friend, Mama Lou. She was known throughout the community for her delicious Southern cooking, and I was lucky enough to be her apprentice in the kitchen that day.

Mama Lou had been cooking up a storm all morning, and the aroma of spices and herbs filled the air. I watched as she effortlessly chopped vegetables, stirred pots, and added just the right amount of seasoning to each dish. I was in awe of her skills and begged her to teach me the secret to her amazing jambalaya.

Mama Lou smiled and handed me a tattered old recipe card. On it was written the ingredients and instructions for her famous Southern Jambalaya. She explained that this recipe had been passed down through generations in her family and was a staple at every gathering.

I eagerly took the recipe card and followed Mama Lou's every move as she cooked. She showed me how to sauté the onions and bell peppers until they were soft and caramelized, how to brown the chicken and sausage to lock in the flavors, and how to simmer everything together in a spicy tomato-based sauce until it was tender and delicious.

As we sat down to enjoy the jambalaya together, Mama Lou shared stories of her childhood and the memories she had of cooking with her own grandmother. She told me how her family had immigrated from France to Louisiana and brought with them their love of food and passion for cooking.

I listened intently, taking in every word and savoring every bite of the jambalaya. It was a meal that was filled with love and history, and I knew that I had to learn how to make it for myself.

After that day, I made Mama Lou's Southern Jambalaya countless times. I perfected the recipe, making small adjustments here and there to suit my own tastes. I cooked it for family gatherings, potlucks, and even just for myself on a quiet Sunday evening.

Each time I made the jambalaya, I felt a connection to Mama Lou and her family. I could almost hear the laughter and chatter of generations past as I stirred the pot and let the flavors meld together.

I added my own twist to the recipe, incorporating different meats and vegetables based on what I had on hand. I experimented with spices and seasonings, creating a jambalaya that was uniquely mine but still held the essence of Mama Lou's original dish.

Over the years, I shared the recipe with friends and neighbors who marveled at the delicious flavors and comforting warmth of the jambalaya. They begged me to teach them how to make it, just as Mama Lou had taught me all those years ago.

And so, the tradition continued. The recipe for Southern Jambalaya was passed down from generation to generation, bringing joy and comfort to all who tasted it. It became a symbol of love and family, a reminder of the rich history and culture of the South.

As I sit here now, writing down this story, I can't help but smile at the memories that flood back to me. Mama Lou may no longer be with us, but her spirit lives on in every pot of jambalaya that I cook. And I know that as long as I keep making this dish, her legacy will never be forgotten.