Cajun Jambalaya is Louisiana’s signature one-pot dish! Kenneth’s secret is developing the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor.
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
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Cajun Jambalaya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 1 hr 5 min
Active: 25 min
Yield: 6 servings
Ingredients
Creole Seasoning:
3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
Jambalaya:
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)
Directions
For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
Cook’s Note: If you want to add shrimp to this recipe, stir them in with the green onions so the shrimp don’t overcook.
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Kenneth Temple’s Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
25 Comments
Wow it took you seven years to learn how to burn the pan? I do it everyday😅 I am going to make this dish very soon. Thank you for this recipe.
this video is awesome. love it. love it. love it
In Trinidad & Tobago 🇹🇹 we call that "fine?" on the bottom of the pot "Bun Bun." Use to love when mom gave us a spoon to scrape and eat that straight out of the "Peleau" pot. It's def our version of Jambalaya. I'm trying this recipe. ☺️✨
Another great video. I'm glad you distinguished between Creole and Cajun….many people get confused on the difference between the two.
Awesome ! Details, hygiene and time is all about MR. Kennet. Thank you for your cooking education sir , May GOD give more strength to impact the world, no more envie for eating out , make my own rice at home well control seasoning and save money. Thank uuuuu🙏
Yours is by far the best Jambalaya recipe I've seen on Youtube. I've been doing Jambalaya about 10 yrs now. From now on I'll do it Kenneth's "fine" way!
I loved how you explained the reasons for doing things, and for why you don't use other things. This really helps. Thanks for the great video!
“Cajun Jambalaya… with Creole seasoning, and…” Look, he’s a very nice guy, but he is a fake. He is a Food Network TV creation. He uses tomato in Cajun dishes, he uses Creole seasoning in Cajun dishes… he’s a nice TV personality, and I wish him well… but check out actual Cajun cooks from the region.
Looks like some Yankee jambalaya 😂
My mom is creole, thanks for the lesson here. I need to get more in touch with my heritage.
That was ridiculously hot. 90% of people could not handle this heat. What a shame. Everything was awesome with the faun and veggies. Such a waste with all the shrimp, scallops, chicken, and andouille sausage I put in there. I can’t believe anyone would put out a video like this and say the rice is going to soak up the heat.
What is TAZZO? And how is it really spelled,
Nice FoodArt. Creole Style NOLA ⚜️🥣
This is really good! This is going to be a little long but read it.
I doubled the recipe since I had 9 thighs. All of it did not fit in a pan or 9×13. I have a 10.25 by 15 deap lasagna pan. I would put the thighs barely nestled on the potatoes and carrots. That way the chicken crisp up more. I would pour the sauce over all the thighs. That gets baked on and it tast great! The chicken Reheated in the air fryer was delicious and the vegs were even better the next day! You will have leftover sauce. Please don't throw it away! Great to make a Asian meal and its fast. I cut chicken into bit size pieces seasoned with tbls of soy sauce, tsp rice cooking wine and splash of sesame oil and let sit for awhile and then coated with corn starch. Then fried. But honestly, could of skipped the frying part and just cooked it. I also cut up some onions and red pepper. Add the leftover sauce get it to boil and add a mix of corn starch and water and thicken it up. The family absolutely loved it!!
I tried this recipe the first time and it was way too salty with the 3 tablespoons of salt. But the flavor of the jambalaya was good so I wanted to give it another shot and this time I made it with 1 tablespoon of salt and it is so much better!!! ❤❤
Kenneth this is how jambalaya is suppose to taste..ur recipe and technique is awesome. I made it and it was perfect..the only difference was i added a half pound of shrimp at the end..sooo good. Ty
You and I both know…. If you drive one parish away!…. One little small town away!…. We both know the term, ‘Cajun’ changes every mile you drive down I-10!…. 😘
I made your Jambalaya! At the end trying to add the Last of the cajun seasoning. I only had I'm only guessing? I'd have to say about half of what you added. I ran out of cajun seasoning! I figured it'll probably be bland? After it was time to enjoy The Jambalaya. It was pretty spicy. It turned out very delicious 😋. Next! Chicken and sausage Gumbo!
Pretty sure Cajun jambalaya starts with a roux. But this mix of Creole and Cajun looks interesting still. I'll have to try it
Yeah baby. I'm makin that real soon. 😊
It was so salty I had too through it out!🥵
I enjoyed your video and how you presented your jambalaya recipe,just too much salt, 3 tablespoons is a lot of salt, think about it,loved the spicyness though!
Omg great tip on how to cut onions.. this does help the onion from going all over the place. I love onions on everything thanks
I just made this today …. Yummy 😋
Thank you for sharing this