Jambalaya has become the most famous rice dish in America. The origin of this dish cannot be disputed. When the early Spanish settlers came to New Orleans in the early 1700s, they brought with them the recipe for their famous paella. Since the ingredients for paella were not to be found in South Louisiana, their recipe was quickly adapted to the products at hand. Oysters and crawfish replaced clams and mussels in the recipe, while andouille took the place of ham. Because the main ingredient in the dish was rice, the dish was named "Jambon a la yaya." Yaya is the African word for rice, and there is no argument that the "black hand in the pot" had a tremendous influence on our jambalaya. Today, many variations of the dish are made with whatever ingredients are available. However, the most popular combination is pork, chicken and andouille.
In a 7-quart cast iron Dutch oven, heat Crisco or bacon drippings over medium-high heat. Saute cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and stir fry an additional 10-15 minutes.
Tilt the pot to one side an ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized. However, be very careful, as vegetables will tend to scorch.
Add beef or chicken stock, bring to a rolling boil and reduce heat to simmer. Cook ingredients in stock approximately 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold hot sauce.
Edited and modified for ease of use.
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|Serving Size: 1 Serving (607g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 978 (64%)|
|Amt Per Serving||% DV|
|Total Fat 108.7g||145 %|
|Saturated Fat 38.9g||195 %|
|Monounsaturated Fat 51.2g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 157.9mg||49 %|
|Sodium 1681.5mg||58 %|
|Potassium 1031.7mg||27 %|
|Total Carbohydrate 98.9g||29 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 96.1g|
|Protein 34.7g||50 %|
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Calories per serving: 1529
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