Creole jambalaya recipe | Jamie Oliver recipes (2024)

FAQs

What's the difference between Cajun jambalaya and Creole jambalaya? ›

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.

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.

Additional flavor comes from diced onion, celery and bell pepper, the mixture known as the “holy trinity,” a New Orleans Creole evolution of the French mirepoix. Cayenne pepper provides a touch of heat.

There are two types of jambalaya: Cajun and Creole. Cajun jambalaya originates from the bayous of Louisiana, featuring andouille sausage and various veggies. Creole jambalaya incorporates tomatoes and shrimp, using influences from Spain, France, and African locals.

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.

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).

Sauté the onion, bell pepper, celery, jalapeño and garlic until soft. Add rice, liquids and seasonings. Add in the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne and bay leaf. Give everything a good stir.

If you don't rinse it away, the starch creates a gluey film as the rice cooks. Rinse away the extra starch and the rice will be sticky enough to fluff up, but not too gummy. If you've been having trouble achieving the “just right” texture with your rice, try adding the rinsing step to your prep.

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).

The “holy trinity” of Cajun cooking, or simply “trinity” to some, is an aromatic mixture consisting of finely diced onion, celery, and green or red bell pepper. It is the Cajun/Creole version of a mirepoix or soffrito.

What does andouille mean? ›

Andouille (pronounced 'on-duh-wee') roughly translates in French to mean “to lead in.” In the words present day use, it is joined at the hip to the sausage that bares it's name. You may also hear or see the term “Andouille de Troyes”… Troyes is a town in France where the sausage has been a favorite for centuries.

There is some folklore that claims jambalaya originates from the French Quarter of New Orleans, in the original sector Some culinary scholars argue that it may have been a local version of the Spanish rice dish paella French influence was strong in New Orleans, and native spices from Louisiana, the Gulf Coast and the ...

Jambalaya Ingredients:

Jalapeño and cayenne: For heat. Feel free to add more or less of either, depending on your heat preferences. Garlic, Creole or Cajun seasoning, bay leaf, thyme: Some of my favorite seasonings. Chicken, shrimp and Andouille sausage: Or whatever proteins you prefer.

So, what's the difference between these two cuisines? While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.

Cajun jambalaya, otherwise known as brown jambalaya, forgoes tomatoes and has a smokier flavor than Creole jambalaya. Cajun chefs start their jambalaya recipes by browning their meats. Once the meat caramelizes, chefs saute the meat with the trinity before pouring in their rice and stock.