What's Dad Cooking: Jambalaya "My Way"
World's Greatest Food Dad Ali Khan has found THE Jambalaya recipe
The Best Jambalaya I’ve Ever Had
And I made it at home.
The food of New Orleans is well known, often imitated — and sadly, often falls short. I didn’t realize just how far off the mark most so-called Creole food was until I visited New Orleans for the first time in 2017. That two-week trip permanently changed my food standards, especially when it comes to Creole (and Cajun) cooking.
This jambalaya is, in fact, better than any I’ve had in New Orleans.
That may sound like a lofty claim, but talk to people from New Orleans and you’ll hear a familiar refrain: their favorite gumbos, jambalayas, and étouffées are usually the ones made at home.
This is peasant food — dishes made wondrous from scraps, necessity, and migrating cultures. Technique matters, yes. Some labor is required. But time, patience, a good pot, and a watchful eye are the real kitchen brigade here.
Good Ingredients Matter
I can say without hesitation that the andouille from Comeaux’s is what made this jambalaya the best I’ve ever had.
Unless you live in Louisiana, you’ll pay a stiff price. But every other andouille I’ve tried simply doesn’t hold a candle. And if you’re already paying a dollar an ounce for sausage (ouch), do yourself a favor and buy good canned tomatoes too.
In fact, splurging on quality canned tomatoes has become a theme for me lately — and unlike the andouille, it’s a relatively modest upgrade with an outsized payoff.
Easier Than Cooking Rice
Jambalaya is more forgiving than people expect because you’re not chasing an al dente texture.
I recommend using a long-grain rice like basmati. One of my favorite Cajun/Creole restaurants in Austin uses Carolina Gold — another long-grain rice — in their gumbo, and it’s absolutely perfect in my opinion.
Pro Tip
Make a stock from the shrimp shells used in the recipe. It takes the dish in a surprisingly good direction.
Homemade chicken stock works beautifully too. And yes — making stock in the Instant Pot is a complete game changer.
Give Credit Where It’s Due
I’m not entirely sure why I bought the cookbook Cooking Up a Storm, but I did my research before landing on it. The book is a collection of recipes from the Times-Picayune — contributed by readers, chefs, and local restaurants.
This jambalaya, titled “Jambalaya My Way,” comes from Marcelle Bienvenu.
If you’re a true aficionado, you may have noticed this is a red jambalaya, thanks to the inclusion of tomatoes. That’s the New Orleans way; with tomatoes — brought by Creole settlers — that helped define the cuisine.
Outside of New Orleans, west of the Mississippi, you’ll find brown jambalaya: no tomatoes, chicken instead of shrimp. I should try that version someday.
But it’s hard to let go of a recipe that truly is, the best jambalaya I’ve ever had.