Zesty Creole Magic: Spicy Jambalaya Creole Savoureuse Recipe

Creole cuisine bursts with vibrant flavors that dance across your palate.

Spicy jambalaya creole savoureuse delivers a mouthwatering symphony of traditional Louisiana ingredients.

Southern cooking traditions blend seamlessly in this remarkable dish.

Succulent meats and plump shrimp mingle with aromatic rice and fiery spices.

Each forkful carries the rich heritage of New Orleans culinary magic.

Generations of passionate cooks have perfected this incredible recipe.

Experience the bold, zesty essence of authentic Creole cooking with every delectable bite.

Equipment That Brings Out the Bold Flavors of Jambalaya

• Large Skillet or Dutch Oven: Perfect for sautéing and cooking multiple ingredients with plenty of space.
• Wooden Spoon: Helps stir ingredients and scrape delicious browned bits from the bottom of the pan.
• Sharp Knife: Essential for cutting sausage, chicken, and any other ingredients with precision.
• Cutting Board: Provides a clean surface for chopping and preparing ingredients safely.
• Tongs: Great for turning and moving sausage and chicken while cooking.
• Measuring Cups: Helps accurately measure ingredients for the perfect flavor balance.

How to Stir Up Jambalaya Creole Savoureuse With Heart

• Heat the Cooking Vessel

Grab a large skillet or Dutch oven and pour in a splash of olive oil. Warm it up over a medium flame, getting ready for a flavor explosion.

• Brown the Sausage

Toss in those sausage slices and let them sizzle until they develop a gorgeous golden-brown color. Once they’re looking deliciously crisp, scoop them out and set aside.

• Cook the Chicken

Next, introduce the chicken pieces to the hot pan. Let them dance around until they turn a beautiful golden hue. Gently remove them and park them with the sausage.

• Build the Base

Toss in chopped onions, bell peppers, and celery. These veggies will create aal flavor foundation that screams New Orleans. Sauté until they’re soft and fragrant.

• Spice It Up

Sprinkle in garlic, Cajun seasoning, and a handful of herbs. Let the aromas wake up and mingle, creating a mouthwatering fragrance that’ll make everyone’s stomach growl.

• Combine and Simmer

Add rice, tomatoes, and broth to the pan. Nestle the sausage and chicken back into the mixture. Cover and let everything bubble gently, allowing the flavors to become best friends.

• Final Touch

Cook until the rice is tender and has absorbed all those incredible spices. Give it a quick stir, and you’re ready to serve a taste of Louisiana right at your table.

Tweaks to Fit Your Flavor Mood Just Right

• Adjust the heat level by varying the amount of cayenne pepper or adding hot sauce according to your personal spice tolerance.
• Easily substitute chicken and sausage with shrimp, andouille sausage, or even plant-based proteins for vegetarian options.
• Use a large cast-iron skillet or Dutch oven to develop deeper flavors and minimize cleanup time.
• Prepare the jambalaya a day in advance, as the flavors intensify and meld together beautifully when refrigerated overnight.
• For gluten-free versions, ensure all ingredients are certified gluten-free and use alternative rice like cauliflower rice or brown rice.

Serve This Creole Dish With Southern Soul

• Party Platter Presentation: Arrange the jambalaya in a large, colorful serving dish with the sausage and chicken pieces artfully scattered on top. Garnish with fresh parsley or chopped green onions for a pop of color.
• Spice It Up Station: Set out small bowls of hot sauce, crushed red pepper flakes, and extra Creole seasoning so guests can customize their heat level and add personal flair to their meal.
• Family-Style Feast: Serve directly from the cooking pot at the center of the table, allowing everyone to scoop their own portions and enjoy the communal dining experience. Pair with crusty French bread for soaking up the delicious sauce.
• Wine and Dine Pairing: Complement the rich, spicy flavors with a crisp white wine like Sauvignon Blanc or a light, cold beer to balance the dish's robust Creole profile.

Store Jambalaya Like a Pro for Flavorful Leftovers

• Transfer leftover jambalaya to airtight containers within 2 hours of cooking. Seal tightly and refrigerate for up to 3-4 days, maintaining optimal flavor and food safety.
• Portion jambalaya into freezer-safe containers or heavy-duty zip-lock bags. Remove excess air, label with date, and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
• Warm jambalaya in microwave or stovetop, adding a splash of chicken broth to restore moisture. Stir occasionally to distribute heat evenly and prevent dry spots. Ensure internal temperature reaches 165°F for safe consumption.
• Make larger batches and divide into individual servings. These ready-to-go meals work great for busy weekdays, offering quick, delicious lunches or dinners with minimal preparation time.

FAQs

• What is jambalaya?

A classic Louisiana Creole dish that combines rice, meat, and vegetables in one flavorful one-pot meal, originating from New Orleans with French and Spanish culinary influences.

• What meats are traditionally used in jambalaya?

Typically includes a mix of proteins like andouille sausage, chicken, and sometimes shrimp or crawfish, creating a rich and diverse protein profile.

• Why is rice so important in jambalaya?

Rice serves as the foundational ingredient that absorbs all the delicious spices, meat juices, and vegetable flavors, making it a hearty and satisfying dish.

• Is jambalaya spicy?

The spice level can vary, but traditional recipes include Creole seasonings that provide a warm, moderate heat that enhances the overall flavor without overwhelming the palate.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: 450 kcal

Servings: 5

What You’ll Need for Jambalaya Creole Savoureuse

• Andouille Sausage: Spicy Cajun sausage that adds deep, smoky flavor and authentic Louisiana taste to the jambalaya.
• Chicken Thighs: Tender, juicy meat that absorbs the rich Creole spices and provides hearty protein for the dish.

• Olive Oil: Essential for sautéing ingredients and creating a smooth, flavorful cooking foundation.
• Onion: Adds sweet, savory depth and helps build the classic Creole flavor profile.
• Bell Pepper: Brings crisp texture and vibrant color while contributing a subtle sweetness.
• Celery: Provides a mild, fresh undertone and traditional Creole mirepoix base.
• Garlic: Delivers intense, aromatic punch that elevates the overall taste of the jambalaya.

• Cajun Seasoning: Bold, zesty spice blend that delivers authentic Louisiana heat and complexity.
• Thyme: Earthy herb that complements the rich meat and vegetable flavors.
• Bay Leaf: Adds subtle, aromatic undertones that round out the dish's taste profile.

Spicy Jambalaya Creole Savoureuse Recipe

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4.7 from 24 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Louisiana’s hearty jambalaya Creole Savoureuse combines spicy sausage, succulent shrimp, and rice in a one-pot wonder from New Orleans. Robust flavors and cultural heritage merge in this classic Creole dish you’ll savor to the last delicious bite.

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Ingredients

Scale 1x2x3x

• 300 g (10.5 oz) chicken breast, cut into pieces
• 200 g (7 oz) smoked sausages (andouille or chorizo type), sliced
• 200 g (7 oz) peeled shrimp (optional)
• 200 g (1 cup) long-grain rice
• 500 ml (2 cups) chicken broth
• 1 onion, minced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 fresh tomatoes, diced (or 1 can of 400 g crushed tomatoes)
• 2 tbsps olive oil
• 2 tbsps fresh parsley, chopped
• 1 green onion, minced (optional)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp cayenne pepper (or to taste)
• 1 bay leaf
• Salt and pepper

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Instructions

1. Sauté Foundations: Heat olive oil in a spacious skillet, strategically browning sausage slices until caramelized edges emerge. Transfer seared sausage to a holding plate.
2. Protein Preparation: In the same pan, transform chicken pieces to a golden hue with crisp exterior. Remove and set aside alongside sausage.
3. Aromatic Base: Introduce Creole holy trinity (onions, bell peppers, celery) into residual oil, stirring continuously to develop a rich flavor profile. Incorporate minced garlic, allowing its essence to permeate the vegetables.
4. Spice Activation: Sprinkle Cajun seasoning and paprika, enabling spices to bloom and intensify the dish’s depth. Deglaze with diced tomatoes and chicken broth, scraping pan to capture concentrated flavor remnants.
5. Flavor Integration: Reintroduce sausage and chicken into the liquid-vegetable amalgamation. Fold in long-grain rice, ensuring complete coating with the vibrant, spicy sauce.
6. Simmering Technique: Reduce heat, cover, and allow ingredients to meld harmoniously. Occasionally stir gently to prevent rice adherence and ensure uniform cooking.
7. Resting Phase: Once rice achieves tender perfection and liquid absorbs completely, remove from heat. Let jambalaya rest briefly, allowing flavors to synchronize and intensify before serving.

Notes

• Manage Meat Temperature: Sear sausage and chicken at medium-high heat to lock in juices and create caramelized exterior without burning, ensuring proteins remain tender and flavorful.
• Balance Spice Levels: Adjust Cajun seasoning according to personal heat tolerance; start with less and gradually add more to control overall dish intensity without overwhelming other flavors.
• Prevent Rice Sticking: Use a heavy-bottomed skillet and stir occasionally during cooking, maintaining low heat to ensure even rice absorption and prevent bottom layer from burning.
• Optimize Flavor Infusion: Allow jambalaya to rest 5-10 minutes after cooking, enabling spices and ingredients to fully integrate and develop deeper, more complex taste profile.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Creole

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg