Jambalaya is traditionally made in one pot, with meats and vegetables, and is completed by adding rice. There are two primary methods of making jambalaya.
The first, and most common in Southeast Louisiana, is Creole jambalaya (also called “red jambalaya”). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Then, vegetables and tomatoes are added to cook, then seafood. Rice and stock are added in equal proportions at the very end. The mix is brought to a boil and left to simmer for 20-60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases.
The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya, which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot, and then the trinity (onions, celery, and green bell pepper) is added. These ingredients are sautéed until soft. Stock and seasonings are added in the next step, and then chicken or pork, and sausage are returned to the pot. This mixture is then simmered, covered, for at least one hour. Afterwards, it is brought to a boil and rice is added to the pot, which is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked.
There is also a third method which is less common. In this method, all ingredients are cooked separately from the rice, and the rice is added before serving, already cooked in a savory stock. This is called “white Jambalaya.” This dish is rare in Louisiana as it is seen as a “quick” attempt to make Jambalaya that was popularized outside of the state to ease the preparation of the dish.
Jambalaya is considered somewhat similar to a simple-to-prepare, yet filling, rice dish by most Louisianians, while gumbos, étouffées and creoles are considered dishes more difficult to perfect.
Most often, a long grain white rice is used in making jambalaya, which is mixed with the vegetables and meat, with numerous variations upon that central theme.
Jambalaya is differentiated from other traditional ethnic Louisiana dishes, such as gumbo and étouffée, by the way in which the rice is included. In the latter dishes, the rice is cooked separately and is served as a bed upon which the main dish is presented. In the usual method for preparing Jambalaya, a rich stock is created from vegetables, meat, and seafood. Raw rice is then added to the broth and the flavor is absorbed by the grains as the rice cooks.
