Cajun Jambalaya
The Jambalaya is probably one of the trickiest dishes to do the old way. Many people cook everything as they normally would and then finish it in the oven or in a rice cooker. I’m going to attempt to explain the old method as best I can. Keep in mind that this is how I was shown by a long time Jambalaya cook. My deceased father would not eat a fluffy, or, a sticky Jambalaya. Thanks Albert!
First let’s cover what the outcome should be. We’re looking for a rice consistency that is not too fluffy and not too sticky; it should be right in between. Picture dipping a big spoonful out of the pot and the rice stays together. Now you should be able to knock small spoonfuls off without it sticking (like glue) together. If I had to make a choice on which side of “right” I had to live with, it would be the fluffy end. Let me also say that if the dish comes out too sticky, the rice was overcooked.
I use long grain rice; to me it just works better than short grain.
Let’s do a Shrimp Jambalaya
1-1/2 to 2 lbs of small shrimp (40-50 count or smaller) peeled & washed (save about a cup of the peelings)
3-4 onions chopped
4 stalks celery chopped
1 bell pepper chopped
In a black iron pot add a little oil and sauté the onions. Kick up the heat a little and get them to brown some. Lower the fire a little and throw in the celery and bell pepper. Continue to cook this down as described in the Trinity Cooked Down article.
While this is cooking boil the shrimp shells in about 2 cups of water for about 15 minutes. Strain and reserve 1/2 cup of the liquid.
5 med. Cloves of garlic minced
Once the trinity is almost cooked down add the garlic and stir. Cook until the trinity is cooked down then add the shrimp stock and the following seasonings. Keep in mind the following amounts are rough, and, are only a start.
1/2 tsp. Creole seasoning (for this dish I like Old Bay seasoning)
1/2 tsp. salt
1/3 tsp. black pepper
1/4 tsp. Louisiana hot sauce
1 or 2 bay leaves
Stir this in well cook for a minute or so and taste it. You're looking for a little too salty and peppery taste. The reason being is you have to have enough seasoning for the shrimp and the rice as they will absorb it.
Now get a 4 cup measure and add 3 cups of water to it. This is all the water you're going to use for the dish (maybe). I'll explain "maybe" a little later.
Add the shrimp and enough water (from the cup) to cover the shrimp.
Bring to a boil (bubble) and cook until the shrimp turn completely red stirring often. Why don't I add the rice? Because shrimp will give off water as they cook. I don't need any surprises.
Taste it again. You want it a tiny bit salty and a tiny bit more peppered than you would normally like. And I mean a TINY bit!!!!!
1-1/4 cups rice.
Add the rice and enough water from the cup to cover everything about 1/4". Stir very well, turn the fire up to med-high and get it boiling. Stir the pot using a spatula and be sure to completely scrape the bottom. Lower the fire until you get a decent bubble in the boil, not too hard a boil. Cover the pot. Here's why you just want a "decent" boil. The water temperature stays up and the bottom of the pot doesn't burn.
Remember this one point, don't let it stop boiling until the rice is done. If you do, you're finished. Why? Rice has to cook completely from start to finish. You can't cook it half way, stop, then start again. That means if it quits boiling at any time during the cooking process you've screwed it up. Just about every time you taste a jambalaya and the rice is sticky that's what happened.
Every few minutes stir the pot scraping the bottom and re-cover.
Keep the water level just barely at the top of the food. Here's the "maybe". If you need to add water (read carefully) microwave it until it is boiling (you can do it in a pot to on the stove too) then add it. DO NOT ADD COLD WATER.
I'm going to assume that you can look at rice and tell if it's done. If you can't, just taste it to see if it's crunchy or not. Once you cook several jambalayas you'll be able to look at it and tell.
Keep up the stir, scrape and cover routine until the rice is done and taste it. Add whatever seasoning you need, stir it one more time, lower the fire to med-low and let it sit uncovered for about 5 minutes. Stir it completely again and check the consistency of the rice.
It should act like this.
Keep this in mind. Once the rice is done, it's done. If you quit boiling it, it won't cook any more. It will only be more or less moist as a dish (the consistency).
I know you've done a lot of reading here but I owe it to you to explain as best I can how this is done. As you have learned, it comes down to the physics of how rice cooks. Strange huh?
FAQs
The History of Jambalaya
Although the exact origins of the dish are not known for sure, the most commonly held belief is that it was the result of a variety of ethnicities mixing in the port of New Orleans. Stanley Dry noted that the earliest known recipes were found in two cookbooks from the city published in 1885.
What's the difference between Cajun jambalaya and jambalaya? ›
Cajun vs.
Creole jambalaya, also known as red jambalaya, contains tomatoes. Cajun or brown jambalaya does not. Jambalaya isn't thickened with roux, although some cooks do include a little skillet-browned flour.
What is the secret to a good jambalaya? ›
Another signature of great jambalaya is the rice. There's a science to making sure it's just the right consistency: perfectly fluffy, not too wet, and not at all crispy. I've found the key is to bring your liquid, whether it's water or stock, to a complete boil to create a healthy amount of steam.
What are the two types of jambalaya? ›
There are two main kinds of jambalaya, Creole and Cajun. The difference can be found in their ingredients, primarily tomatoes. Creole jambalaya is more favored in New Orleans and the surrounding suburbs, while Cajun jambalaya is more popular in the rural areas of Louisiana.
What is the difference between Creole and dirty jambalaya? ›
A Cajun jambalaya is brown with meat caramelized from the bottom of the cast-iron skillet, rice colored from the sauces it absorbs. Creole jambalaya is red with a tomato base.
Does authentic jambalaya have tomatoes? ›
Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. The recipe I'm focusing on here is the former, with tomato.
Is jambalaya a Louisiana thing? ›
Jambalaya is a Creole/Cajun-American dish that has its origins in Louisiana. There are a number of dishes with disparate origins that use some of the same ingredients.
Is jambalaya just gumbo with rice? ›
What Are the Differences Between Gumbo and Jambalaya? The main difference between these two dishes is their use of rice. Gumbo is really a soup or stew that's often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it.
What is the Holy Trinity of jambalaya? ›
The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
Who puts tomatoes in jambalaya? ›
For the protein, chicken, andouille (or other pork sausages), and shrimp or crawfish are all fair game. Creole jambalaya includes tomatoes—possibly a sub for paella's saffron (a once out-of-reach ingredient for southern Louisianans).
One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.
Should jambalaya be wet or dry? ›
A cajun jambalaya, I'm reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).
What Southern dish is like jambalaya? ›
Today, jambalaya and gumbo can contain any number of meats and seafood, including crawfish, shrimp, pork, and chicken, with varying levels of spice. Throughout the South, it's hard to find any two cooks with the same recipe — to which we say “laissez les bon temps rouler!” The more variations, the better, y'all.
What is the best rice to use for jambalaya? ›
White rice: Long grain is traditional, but short grain white rice also works. Okra: Fresh or frozen; we will use this to help thicken the jambalaya. Salt and Black Pepper: Very important! Don't forget to taste and season with salt and pepper to taste at the end.
Why is jambalaya important to Louisiana? ›
Jambalaya is both a culinary staple and a storied dish in New Orleans. The dish has been a part of New Orleans cuisine since Colonial Spanish settlers tried reconstructing their native paella from locally-sourced ingredients.
Is gumbo or jambalaya from New Orleans? ›
history well worth celebrating. And what better way to celebrate than to sit down and feast on a classic New Orleans dish like gumbo or jambalaya? These staple dishes share a lot in common: Both dishes include the “holy trinity” of vegetables—onion, celery, and green pepper—which are typically sauteed to begin a dish.
Where did Cajun food originate? ›
Cajun food is a style of cooking that originated from the Cajun-Acadians. They were deported by the British from Acadia, a colony of New France that is now Canada, in the 18th century during the French and Indian War. When the Cajun-Acadians were deported, many of them ended up in Southern Louisiana near New Orleans.
Which city do gumbo and jambalaya originate from? ›
Gumbo and Jambalaya are terms that may be used interchangeably by those who aren't so familiar with these dishes but they are in fact extremely different. Both are popularized by New Orleans or Louisiana Creole cuisine and pack a lot of heat.
Add the shrimp and enough water (from the cup) to cover the shrimp. 
