Jambalaya

As a New Orleans native, jambalaya is a comfort food for me, as it is for most Louisianans. I’ve grown up eating it at nearly every big event, from family gatherings to game days. The big-batch, make-ahead dish lets you make a delicious meal for your guests without being tied to the stove and missing out on the party, which is why it’s one of my go-to meals whenever I’m entertaining a group of friends. Here’s how to make it.

• It’s a New Orleans classic. The jambalaya I’m sharing here stars smoky andouille sausage and chicken — a favorite duo of mine.
• A 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. Then, turn down the heat to make sure you don’t overcook or burn the rice.

Jambalaya means “all mixed up” or “jumbled,” and it is exactly that — a combination of West African, French, and Spanish influences that all came together in New Orleans. Although the base of celery, bell pepper, and onion — known as the “holy trinity” — is essential, the proteins vary depending on the season, from crawfish and shrimp to duck and other game meat.

You might also find tomatoes in your jambalaya, which, as any Louisiana native will tell you, can be a little divisive. Versions with tomatoes are considered Creole; ones without tomatoes, like this one, are Cajun. Although both versions are delicious, I prefer to leave out the acidic bite that tomatoes add.

• Holy Trinity: At the heart of jambalaya is the “holy trinity,” the mixture of celery, bell pepper, and onion that serves as the base of a lot of New Orleans cuisine, as well as many French dishes. The richness of the stock, the slow build of Creole spices, and the way the meat is cooked — in this case, caramelizing the sausage, which coaxes out more flavor and adds that appealing browned finish — also contribute to the deep, complex layers of this dish. 
• Creole seasoning: The Creole seasoning, an ingredient you’ll see in a lot of New Orleans cuisine, is particularly crucial here. I like to make a big batch to have on hand in my pantry, and then use it in my gumbo, to flavor rice, or use it to flavor an aioli-like sauce that I spread onto sandwiches or use as a dipping sauce for fries. It’s honestly great with everything, which is why it’s become a staple in Louisiana pantries. You’ll notice I use white pepper instead of black, and that’s because its milder flavor allows the spice mix to be more of a medley, rather than having one ingredient be the star of the show.
• Sausage and chicken: The smokiness from the sausage adds a depth to this dish that tastes quintessentially Southern to me, and is bound to be a crowd-pleaser with any carnivorous crew. 
• Rice and broth: Use a long-grain rice like basmati and a low-sodium chicken broth.

Since the steam is so essential to success, this is what you’ll tweak if the rice isn’t cooked to your preference after the initial cooking time. If it’s too dry, put the lid back on to keep the steam trapped and give the rice time to absorb more liquid. If it’s too wet, take the lid off to let the steam out so more liquid can evaporate. This takes practice, so don’t be discouraged if it takes a few tries to get it right.

1. Make the Creole seasoning. Combine the garlic powder, onion powder, paprika, ground white pepper, and ground cayenne in a small bowl. Season the chicken with a tablespoon of the seasoning.
2. Brown the sausage. Cook until browned, then transfer to a plate.
3. Brown the chicken. Cook until browned, then transfer to the plate with the sausage.
4. Sauté the vegetables. Add the onion and garlic mixture, remaining Creole seasoning, and remaining kosher salt. Cook until the onions are translucent.
5. Add the rice and toast. Add the rice and cook, stirring frequently, until the rice is opaque and toast-y smelling.
6. Add the liquid and meats. Pour in the water or chicken broth and bring to a boil. Return the chicken and sausage and stir well. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through.
7. Stir and let sit. Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes.
8. Fluff and serve. Once rice is at desired consistency, fluff and serve. Garnish with scallions and a few dashes of hot sauce.

When it’s time to eat, I like to make sure I always have a vinegar-based hot sauce nearby. Just a little bit of acid balances and enhances jambalaya’s deep, rich flavors. In some Cajun dishes, acid comes from a squeeze of lemon juice, but for jambalaya I prefer my favorite hot sauce, Crystal. It’s not too thick or overpowering and gives the dish a pop of brightness.

• Make ahead: The Creole seasoning can be made up to 1 month ahead and stored in an airtight container in a cool, dark place.
• Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

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