Seafood Jambalaya

The following recipe was prepared for my Chef Spotlight Dinner highlighting New Orleans chefs. You can read about it and get other recipes from the event HERE.


1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon Creole Seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
3/4 pound ham, cut into 1/2-inch pieces
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice

Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.

Seafood Jambalaya

Seafood Jambalaya is a traditional Creole and Cajun dish that originally hails from New Orleans, Louisiana. The dish combines shrimp, crawfish, crabmeat, consommé seafood stock, and a range of classic spices. It’s a hearty, tasty entree that consists of white rice cooked together with a mix of vegetables such as bell peppers, onion, celery, and garlic. It is often served as a large single-dish meal for the whole family.

History of the Dish

Seafood Jambalaya is often referred to as the “Mardi Gras dish” as it was historically popular during the annual Mardi Gras festival that takes place in New Orleans each year. The traditional version is said to have originated in the city’s Dutch Quarter by 19th-century Creole cooks who wanted to create a lighter version of the classic jambalaya. Through the infusion of shrimp and other various seafood offerings, the dish was born and soon became one of the city’s hallmark dishes. The popularity of seafood jambalaya spread throughout the region as it was served in homes, restaurants, and festivals. As it was made with whatever seafood was in abundance, the recipe changed with much variability. Though there is much debate over how it ultimately arrived in the United States from France, it is generally accepted that the dish was influenced by French colonists and developed to the popular version we have today.

Jambalaya Regional Variations

Though the classic New Orleans-style of the dish remains the most popular and widely recognized recipes, jambalaya has since taken on a variety of different regional variations. In the Southwestern areas of Louisiana, cooks have incorporated the influence of Spanish culture into their jambalaya recipes. These alterations include the addition of spicy peppers and powerful chili sauces. In Canada, jambalaya recipes have also incorporated several types of local meats such as smoked sausages and various regional spices. This regional variation is referred to as “Canadiana” jambalaya and it has its own unique flavor. Additionally, coastal areas like Texas often include popular options such as crawfish to their versions of the dish. No matter the recipe variation, one thing remains the same – Seafood Jambalaya is delicious, easy to make, and a great dish to serve for both small and large groups.

Frequently Asked Questions

1. What type of seafood is used in Seafood Jambalaya?
Seafood Jambalaya typically includes shrimp, crawfish, and crabmeat.

2. Is Seafood Jambalaya the same as regular jambalaya?
No. Seafood Jambalaya is a dish of French, Spanish, African, and Native American influences. It includes seafood and is usually cooked with spicy peppers and chili sauces. Regular jambalaya is a dish of Spanish and French influence made with meat.

3. What is the origin of the dish?
The dish is said to have originated in New Orleans, Louisiana by 19th-century Creole cooks who wanted to create a lighter version of jambalaya. Through the infusion of shrimp and other seafood offerings, the dish was born and soon became one of the city’s hallmark dishes.

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