New Orleansin Jambalaya – Resepti?

What is a traditional New Orleans jambalaya recipe?

New Orleans Jambalaya This post may contain affiliate links. This scrumptious New Orleans jambalaya recipe has been on my mind all month long! This weekend I’m packing my bags. On Monday morning I’m flying out to New Orleans!!! I feel so blessed to have been invited to mastermind with a wonderful group of creative women in one of the most festive cities in the USA. This yummy jambalaya recipe is a fabulous taste of New Orleans. What you’ll love most about preparing New Orleans jambalaya is that it’s an easy one-pot meal. I know that you and I are on the exact same page in looking for ways to free ourselves up so we can spend more quality time with our families.

• 
• A traditional New Orleans Jambalaya recipe includes onions, garlic, Cajun seasonings, a bevy of bright colorful bell peppers, chicken, shrimp, and delicious smoked sausage.
• 

For this mouth-watering New Orleans jambalaya recipe I use Eckrich Original Skinless Smoked Sausage. It’s naturally hardwood smoked with a true smokehouse taste. On other occasions you can mix things up with Polska Kielbasa Skinless Smoked Sausage, Original Natural Casing Smoked Sausage, and Polska Kielbasa Natural Casing Smoked Sausage. Here are all the ingredients you’ll need to make a spectacular New Orleans jambalaya: olive oil, celery, red onion, bell peppers (I use a colorful blend of green, red, yellow and orange), garlic, jalapeno, boneless/skinless chicken breasts, Eckrich Smoked Sausage, shrimp, okra, chicken broth, crushed tomatoes, long-grain rice and spices. Because a store-bought jar of Cajun spices is not available everywhere, I love making my own homemade Cajun spice blend. It gives me the opportunity to dial up the heat when cooking for teens and adults that love spicy foods, or dial things down for family dinners with small children. To make this New Orleans jambalaya a quick one-pot meal, I do a little prep work the night before. I chop up the celery, bell peppers, and onions and refrigerate them in a zippered plastic bag. I chop up the chicken, slice the sausage, remove the shrimp tails and put them each in a separate container. Start by adding 2 tablespoons of oil to a large cast-iron pan that has a lid. If your cast-iron pan doesn’t have a lid you can use a Dutch oven or another type of large, heavy pan. Add in the celery, onion, bell pepper, garlic, and jalapeno. Saute the veggies over medium-high heat until they just start to become tender. On my gas stovetop this process takes about 4 minutes flat. Sprinkle the chicken pieces with salt and pepper. Add the chicken and smoked sausage to the pan with the veggies. Continue to saute everything until the chicken is no longer pink and looks like it’s almost completely cooked. Ahhhthe delicious savory smells rising from your stovetop and floating through your kitchen will get everyone excited about eating jambalaya for dinner! Add chicken broth, crushed tomatoes, rice, seasonings and two bay leaves.

With a wooden spoon, stir everything together until well combined. Cover the pan with a lid, turn down the heat to medium-low and allow the ingredients to simmer, stirring every five minutes until the rice is tender and cooked. On my stovetop this takes 25 minutes. The reason I stir the rice often is to make sure it doesn’t start sticking to the bottom of the pan and burn.

Once the rice is done, fold the shrimp and okra into the mixture. Cover the pan again and allow the shrimp to cook until it’s no longer pink. This only takes about five minutes. Your scrumptious jambalaya recipe is now complete! It’s time to garnish your jambalaya with a few sliced green onions, fresh parsley, and if you’d like – a few colorful slices of bell pepper.

• Take a moment to stand back and truly admire your beautiful, festive New Orleans jambalaya! Soon it will be enjoyed by your family and you’ll be receiving a lot of compliments.
• If your family is anything like mine, there might not be any leftovers for the following day.
• But hey, that’s okay! The important thing about dinnertime with your family is having the opportunity to converse with one another in a meaningful way.

My family likes to share stories of what happened that day, brainstorm ideas and problem solve, celebrate accomplishments, and basically just feel the love that expands between all of us around the table. During the fall and winter seasons jambalaya is a warm, cozy, hearty meal that your family will absolutely love.

• This evening after my husband served himself a bowl of my yummy New Orleans jambalaya and took his first bite, he said “this is really great – I especially love the sausage!” I just smiled to myself because I knew the secret ingredient that makes this New Orleans jambalaya so incredibly special.
• It’s the inclusion of time-honored Eckrich Smoked Sausage.

For more recipe inspiration and easy 15- to 35-minute meal ideas, be sure to visit, clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon Jambalaya is a classic Cajun recipe you can customize with lots of meat and veggies.

• 4 tablespoons olive oil, divided
• 2 ribs of celery, chopped
• 1 medium red onion, diced
• 3 small bell peppers (combination of green, red, yellow, orange), chopped
• 1 jalapeno, cored, seeded and diced
• 4 cloves of garlic, pressed or minced
• Salt and pepper
• 2 boneless/skinless chicken breasts, cut into bite-sized pieces
• 1 14-ounce package of Eckrich Smoked Sausage, sliced
• 3 cups chicken broth
• 1 28-ounce can crushed tomatoes
• 2 cups long-grain rice
• Homemade Cajun spice blend (see ingredients below)
• 1 pound raw shrimp, deveined and tail removed
• 1 + 1/4 cup okra
• Optional garnishes: green onions and fresh parsley leaves

HOMEMADE CAJUN SPICE BLEND – MIX ALL INGREDIENTS TOGETHER

• 1 teaspoon paprika
• 1 + 1/2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon cayenne pepper (or less if you don’t like spicy foods!)

1. In a large heavy pan with a lid, add two tablespoons of olive oil. Add in the celery, bell pepper, onion, jalapeno, and garlic. Saute the veggies over medium-high heat until they begin to get tender. On my gas stovetop this takes about four minutes.
2. Sprinkle the chicken pieces with salt and pepper. Add another two tablespoons of olive oil to the pan with the veggies. Fold in the chicken and Eckrich Smoked Sausage. Continue to saute everything until the chicken is almost cooked and no longer pink.
3. Add in the chicken broth, crushed tomatoes, rice, and homemade Cajun seasoning blend. Mix with a wooden spoon to combine all ingredients. Add two bay leaves. Cover the pan with a lid and lower the heat to medium-low. Allow the jambalaya to simmer until the rice is fully cooked and tender. On my stovetop this takes 25 minutes. While the jambalaya is simmering, stir the ingredients every 4-5 minutes to prevent the rice from sticking to the bottom of the pan and burning.
4. Fold in the shrimp and okra. Cover the pan again and allow the shrimp to cook until done. Once done, remove the two bay leaves from the pot. Do a taste test and see if you need to add in some additional salt and pepper or slightly increase the heat with a sprinkling of more cayenne pepper.
5. Your delicious jambala is ready to be garnished with green onions and fresh parsley leaves. Serve and enjoy!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Late Night, Potluck, Party
• Method: Stovetop
• Cuisine: American, Cajun, Southern

Keywords: jambalaya recipe, homemade jambalaya, Cajun jambalaya
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How to cook Jambalaya On the stove?

Instructions –

1. Heat a large stock pot over medium-high heat and add the oil. When the oil is hot add the andouille sausage and cook on both sides until browned. Remove from the pot and set aside.
2. Add chicken and cook until browned on both sides. Remove and set aside.
3. Add onions, bell pepper, celery to the same pot and sauté until the onion is soft and translucent, stirring and deglazing the pot as the vegetables cook. Once the vegetables are tender, add the garlic and cook for 1 minute.
4. Add the chicken stock, thyme, Creole seasoning, salt, browned chicken, browned sausage, rice and stir to coat.
5. Stir in tomatoes, Worcestershire, chicken broth and bay leaves. Bring the mixture to a boil and reduce to a simmer. Cover and continue to simmer for 20 minutes.
6. Stir in the shrimp and continue to simmer until the shrimp turns pink, about 5 minutes.
7. Serve warm with chopped parsley and diced green onions

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What kind of sausage do you use for Jambalaya?

New Orleans Jambalaya This post may contain affiliate links. This scrumptious New Orleans jambalaya recipe has been on my mind all month long! This weekend I’m packing my bags. On Monday morning I’m flying out to New Orleans!!! I feel so blessed to have been invited to mastermind with a wonderful group of creative women in one of the most festive cities in the USA. This yummy jambalaya recipe is a fabulous taste of New Orleans. What you’ll love most about preparing New Orleans jambalaya is that it’s an easy one-pot meal. I know that you and I are on the exact same page in looking for ways to free ourselves up so we can spend more quality time with our families.

• 
• A traditional New Orleans Jambalaya recipe includes onions, garlic, Cajun seasonings, a bevy of bright colorful bell peppers, chicken, shrimp, and delicious smoked sausage.
• 

For this mouth-watering New Orleans jambalaya recipe I use Eckrich Original Skinless Smoked Sausage. It’s naturally hardwood smoked with a true smokehouse taste. On other occasions you can mix things up with Polska Kielbasa Skinless Smoked Sausage, Original Natural Casing Smoked Sausage, and Polska Kielbasa Natural Casing Smoked Sausage. Here are all the ingredients you’ll need to make a spectacular New Orleans jambalaya: olive oil, celery, red onion, bell peppers (I use a colorful blend of green, red, yellow and orange), garlic, jalapeno, boneless/skinless chicken breasts, Eckrich Smoked Sausage, shrimp, okra, chicken broth, crushed tomatoes, long-grain rice and spices. Because a store-bought jar of Cajun spices is not available everywhere, I love making my own homemade Cajun spice blend. It gives me the opportunity to dial up the heat when cooking for teens and adults that love spicy foods, or dial things down for family dinners with small children. To make this New Orleans jambalaya a quick one-pot meal, I do a little prep work the night before. I chop up the celery, bell peppers, and onions and refrigerate them in a zippered plastic bag. I chop up the chicken, slice the sausage, remove the shrimp tails and put them each in a separate container. Start by adding 2 tablespoons of oil to a large cast-iron pan that has a lid. If your cast-iron pan doesn’t have a lid you can use a Dutch oven or another type of large, heavy pan. Add in the celery, onion, bell pepper, garlic, and jalapeno. Saute the veggies over medium-high heat until they just start to become tender. On my gas stovetop this process takes about 4 minutes flat. Sprinkle the chicken pieces with salt and pepper. Add the chicken and smoked sausage to the pan with the veggies. Continue to saute everything until the chicken is no longer pink and looks like it’s almost completely cooked. Ahhhthe delicious savory smells rising from your stovetop and floating through your kitchen will get everyone excited about eating jambalaya for dinner! Add chicken broth, crushed tomatoes, rice, seasonings and two bay leaves.

With a wooden spoon, stir everything together until well combined. Cover the pan with a lid, turn down the heat to medium-low and allow the ingredients to simmer, stirring every five minutes until the rice is tender and cooked. On my stovetop this takes 25 minutes. The reason I stir the rice often is to make sure it doesn’t start sticking to the bottom of the pan and burn.

Once the rice is done, fold the shrimp and okra into the mixture. Cover the pan again and allow the shrimp to cook until it’s no longer pink. This only takes about five minutes. Your scrumptious jambalaya recipe is now complete! It’s time to garnish your jambalaya with a few sliced green onions, fresh parsley, and if you’d like – a few colorful slices of bell pepper.

Take a moment to stand back and truly admire your beautiful, festive New Orleans jambalaya! Soon it will be enjoyed by your family and you’ll be receiving a lot of compliments. If your family is anything like mine, there might not be any leftovers for the following day. But hey, that’s okay! The important thing about dinnertime with your family is having the opportunity to converse with one another in a meaningful way.

My family likes to share stories of what happened that day, brainstorm ideas and problem solve, celebrate accomplishments, and basically just feel the love that expands between all of us around the table. During the fall and winter seasons jambalaya is a warm, cozy, hearty meal that your family will absolutely love.

This evening after my husband served himself a bowl of my yummy New Orleans jambalaya and took his first bite, he said “this is really great – I especially love the sausage!” I just smiled to myself because I knew the secret ingredient that makes this New Orleans jambalaya so incredibly special. It’s the inclusion of time-honored Eckrich Smoked Sausage.

For more recipe inspiration and easy 15- to 35-minute meal ideas, be sure to visit, clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon Jambalaya is a classic Cajun recipe you can customize with lots of meat and veggies.

• 4 tablespoons olive oil, divided
• 2 ribs of celery, chopped
• 1 medium red onion, diced
• 3 small bell peppers (combination of green, red, yellow, orange), chopped
• 1 jalapeno, cored, seeded and diced
• 4 cloves of garlic, pressed or minced
• Salt and pepper
• 2 boneless/skinless chicken breasts, cut into bite-sized pieces
• 1 14-ounce package of Eckrich Smoked Sausage, sliced
• 3 cups chicken broth
• 1 28-ounce can crushed tomatoes
• 2 cups long-grain rice
• Homemade Cajun spice blend (see ingredients below)
• 1 pound raw shrimp, deveined and tail removed
• 1 + 1/4 cup okra
• Optional garnishes: green onions and fresh parsley leaves

HOMEMADE CAJUN SPICE BLEND – MIX ALL INGREDIENTS TOGETHER

• 1 teaspoon paprika
• 1 + 1/2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon cayenne pepper (or less if you don’t like spicy foods!)

1. In a large heavy pan with a lid, add two tablespoons of olive oil. Add in the celery, bell pepper, onion, jalapeno, and garlic. Saute the veggies over medium-high heat until they begin to get tender. On my gas stovetop this takes about four minutes.
2. Sprinkle the chicken pieces with salt and pepper. Add another two tablespoons of olive oil to the pan with the veggies. Fold in the chicken and Eckrich Smoked Sausage. Continue to saute everything until the chicken is almost cooked and no longer pink.
3. Add in the chicken broth, crushed tomatoes, rice, and homemade Cajun seasoning blend. Mix with a wooden spoon to combine all ingredients. Add two bay leaves. Cover the pan with a lid and lower the heat to medium-low. Allow the jambalaya to simmer until the rice is fully cooked and tender. On my stovetop this takes 25 minutes. While the jambalaya is simmering, stir the ingredients every 4-5 minutes to prevent the rice from sticking to the bottom of the pan and burning.
4. Fold in the shrimp and okra. Cover the pan again and allow the shrimp to cook until done. Once done, remove the two bay leaves from the pot. Do a taste test and see if you need to add in some additional salt and pepper or slightly increase the heat with a sprinkling of more cayenne pepper.
5. Your delicious jambala is ready to be garnished with green onions and fresh parsley leaves. Serve and enjoy!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Late Night, Potluck, Party
• Method: Stovetop
• Cuisine: American, Cajun, Southern

Keywords: jambalaya recipe, homemade jambalaya, Cajun jambalaya
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What does Jambalaya taste like?

This hearty Creole jambalaya is smoky, aromatic, and just a little bit spicy. Rendered fat from a combination of andouille sausage, bacon, and smoked sausage serves as the base, and the dish keeps building from there. Take the time to cook each element of the jambalaya to add browned, caramelized flavor.
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