The addition of beans to this Louisiana classic creates a uniquely different dish. Creole jambalaya is typically found in New Orleans, but the locals simply refer to it as just jambalaya. Traditional jambalaya is a delicious mixture of meat, vegetables, stock and rice. It mixes “the trinity” which consists of 50% onions, 25% celery and 25% green or red bell pepper into the rice dish. The taste and ingredients used to make jambalaya will change depending on where you are traveling in Louisiana. Some recipes will use sausage, some will use chicken or turkey and a few versions will use alligator meat. Other variations from southern states will leave out the vegetables entirely. Give this jambalaya recipe as much heat as you like by keeping it true to its New Orleans roots with a heavy helping of hot pepper sauce. We recommend adding a pound of medium, peeled and deveined shrimp during the last 10 minutes of cooking. Serve with a side of toasted bread for dipping.
- 3 tablespoons vegetable oil
- 2 medium onions, thinly sliced
- 2 large cloves garlic, minced
- 2 cups sliced celery
- 1 large green bell pepper, chopped
- 1 28-ounce can plum tomatoes, chopped (reserve juice)
- 2 cups lean cubed cooked ham
- 1 48-ounce jar Randall Mixed Beans, drained and rinsed
- 1/2 teaspoon salt
- 1 teaspoon hot pepper sauce
- 1 teaspoon thyme leaves
- 1/2 cup long grain white rice
- 2 cups
- Tomato juice (include reserved juice from tomatoes)
- 1 cup chicken broth
- 1/4 cup chopped fresh parsley
In a large, heavy pot heat the oil. Add the onions, garlic and celery. Cook, stirring, for 5 minutes. Stir in the green pepper and cook 3 minutes more.
Add the chopped tomatoes, ham and beans. Stir just to mix well. Season with the salt, hot sauce and thyme.
Stir in the rice. Add the tomato juice and chicken broth. Bring to a boil, stirring only a couple of times.
Cover and allow to simmer, undisturbed, for 20 to 25 minutes, or until the rice is tender and most of the liquid has been absorbed.
Allow to rest, covered, for 10 minutes. Toss in the parsley and serve. Pass the hot sauce for a spicier dish.
8 to 10 servings
Beans, when combined with rice, are a main staple in the diets of many cultures, particularly Hispanic. The addition of rice completes the nutritive protein value of the dish.