The Best Jambalaya You Will Ever Eat

Buckle up because we're about to take a flavor packed journey through the tangled web of jambalaya's history.

Okay, so boom, in the sultry streets of New Orleans, where cultures collide like a wild Mardi Gras parade. There’s a dish that's as diverse as the city itself, with roots that stretch back to the Spanish, French, African, and Native American influences of the region.

Way back when, Spanish settlers brought over their love for paella, that glorious rice dish packed with all sorts of goodies. But when they hit the shores of Louisiana, they found themselves in a gumbo of cultures, each one adding its own spice to the mix.

Fast forward to the 18th century, and the French are throwing their flavor into the pot. They bring in their love for cooking everything in one big ol' pot, and voila! Jambalaya starts to take shape. It's like a culinary love child born from the fiery passion of Spanish paella and the laissez-faire attitude of French cuisine.

But hold onto your beads, because here comes the African influence, bringing in okra and file powder like secret ingredients whispered in the night. And let's not forget the Native Americans, who were throwing in whatever they could hunt or gather, adding a wild twist to the dish.

So, where does jambalaya originate? Well, it's like asking where the party starts at a New Orleans jazz fest – there's no one answer. It's a melting pot of flavors, a delicious mishmash of cultures, all simmering together in one big pot of awesomeness. So next time you're sinking your teeth into a spicy, savory spoonful of jambalaya, remember, you're not just tasting history – you're tasting a whole dang jumble of cultures.

Print Recipe

Lousiana Style Jambalaya

Shrimp Broth:

• Shrimp shells and heads (from 1 pound of shrimp)
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, smashed
• 1 bay leaf
• 8 cups water
• Salt and pepper to taste

Roasted Chicken Thighs:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cans chopped tomatoes plus juice
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 1 pound andouillie sausage, sliced

Jambalaya:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 cup long-grain white rice
• 2 tablespoons tomato paste
• 4 cups homemade shrimp broth
• Cooked shrimp (reserved from making the broth)
• Salt and pepper to taste
• Chopped green onions for garnish

For The Shrimp Broth

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the shrimp shells and heads and sauté until they turn pink and fragrant.
2. Add the chopped onion, celery, carrots, garlic, and bay leaf to the pot. Sauté until the vegetables are softened.
3. Pour in the water and bring the mixture to a boil. Reduce the heat and let it simmer for about 45 minutes to 1 hour.
4. Strain the broth through a fine-mesh sieve, discarding the solids. Season with salt and pepper to taste. Set the broth aside.

For The Chicken Thighs

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried oregano, paprika, salt, and pepper to create a marinade.
3. Rub the chicken thighs with the marinade, coating them evenly.
4. In a roasting pan or baking dish, arrange the chopped tomatoes, onion, bell pepper, celery, and sausage. Place the seasoned chicken thighs on top.
5. Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Once chicken is cooked through (internal temperature of 165 degrees fahrenheit), let cool slightly. Then remove chicken from the bone and return to the pan with the tomato juice and sausage. (discard skins and bone). Set aside.

Prepare The Jambalaya

1. In a large Dutch oven or pot, heat the remaining olive oil over medium heat. Add the diced onion, bell pepper, celery, and minced garlic. Sauté until softened.
2. Stir in the dried thyme, dried oregano, paprika, and cayenne pepper. Cook for another minute until fragrant.
3. Add the rice to the pot and stir to coat it in the spices and vegetables.
4. Add tomato paste and homemade shrimp broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and most of the liquid is absorbed.
5. Once the rice is cooked, stir in the cooked shrimp, and the cooked chicken + sausage plus all the juices from the pan.
6. Season the jambalaya with salt and pepper to taste.
7. Serve the jambalaya hot, topped with chopped green onions for garnish.