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My take on Matthew's jambalaya recipe

My take on Matthew's jambalaya recipe

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This is quick, really easy and even more tasty. My take on Matthew's jambalaya is inspired by a good friend who cooked us this dish and it's really, really yummy. It's one of those dishes were you can use up veg that needs to be eaten. I use mugs as measures, please note that this is not the US weights it's just a mug full of rice or veg - hope you get that!

Yorkshire, England, UK

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IngredientsServes: 4

  • 1 1/2 mugs boiling water
  • 1 chicken stock cube
  • 1 mug rice, rinsed
  • 2 to 3 large chicken breast fillets
  • 2 to 3 cloves garlic, minced
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Tex's® Jamaican jerk seasoning
  • 1 to 2 teaspoons ground nut or vegetable oil
  • 1 mug frozen peas
  • 1 mug frozen sweetcorn
  • 2 to 3 large carrots, cut into chunks
  • 1 large red pepper, seeded and cut into chunks

MethodPrep:25min ›Cook:30min ›Extra time:2hr marinating › Ready in:2hr55min

  1. Get your rice on first. Pour the boiling water into a saucepan over a high heat. Crumble in the stock cube then pour in the rice. Cover and simmer for 10 to 12 minutes, stirring occasionally, until all of the water has been absorbed and the rice is tender and fluffy; set aside.
  2. Cut the chicken breast into strips and place in a non-metallic dish. Add the garlic, Worcestershire sauce, and Tex's® seasoning. Cover and leave to marinate in the fridge for a minimum of 2 hours.
  3. Heat groundnut oil or veg oil in wok over a medium heat. Pour in the marinade and simmer for 5 minutes. Lower the heat to medium then add the chicken strips and stir fry for 4 to 6 minutes until no longer pink in the centre. Add all of the vegetables and add more Tex's® seasoning if desired.
  4. Add the cooked rice keep stirring to stop the rice catching; add a bit more seasoning and cook for a further 5 minutes. Spoon onto warmed plates and serve.


Great for using up any leftover veg. If kids are having this, use less Tex's® jerk seasoning as it's quite hot.

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Big Batch Jambalaya

Making big batch jambalaya for Mardi Gras at home is not as easy as just doubling or tripling your recipe. You have to take into account a variety of things, including the size of your pot (as the pot gets bigger, the ratio of liquid to rice gets smaller).


3 pounds boneless pork, cubed

3 pounds boneless skinless chicken breast, cubed

3 pounds Rouses Smoked Sausage, cut into ¼-inch slices

2 pounds Rouses fresh Green Onion Sausage, removed from casing

6 (32-ounce) containers Rouses Fresh Cuts Seasoning Mix

2 tablespoons chopped garlic

3 (10-ounce) cans original Ro-Tel Tomatoes and Green Chiles

2 tablespoons Kitchen Bouquet

2 tablespoons Liquid Smoke

Tony Chachere’s Cajun Seasoning, to taste

12 cups instant rice, uncooked


In a 40-quart cast-iron jambalaya pot, heat vegetable oil. Season and brown all meats separately, starting with the pork, then chicken and the sliced smoked sausage. Remove excess oil from pot.

Add the Rouses Fresh Cuts Seasoning Mix, fresh green onion sausage and garlic. Sauté for 10 minutes, then return pork, chicken and smoked sausage to pot. Add the chicken and beef stock, Ro-Tel Tomatoes, Kitchen Bouquet, Liquid Smoke and Cajun Seasoning. Bring to a boil, then lower heat to medium. Cover and cook for 20-30 minutes.

Add instant rice and stir until rice is completely covered with liquid. Cover pot and turn off heat. Let stand for 10 minutes. Remove cover, fluff rice and serve.

The Flavor Factor, or Why You Shouldn't Just Dump Everything in the Pot at Once

One of the features I've seen most often in recipes and videos for making jambalaya involves dumping a whole bunch of ingredients into the pot at once—the meat, the seafood, the aromatics, et cetera—sautéing them for a bit, and then adding the liquid and rice. What that is, really, is a recipe for insipid food.

There are two things wrong with that approach. First, you're unlikely to get sufficient browning, and browning is the result of the Maillard reaction, and the Maillard reaction is flavor. Second, you're gonna overcook your seafood like that. Shrimp need only a few minutes to cook through, not a several-minute sautéing step followed by a 40-minute rice-cooking step followed by a 15-minute resting step. I mean, if you want shrimp mush, sure, but otherwise. not a good idea.

So what's a better way to do it?

A better way is to brown in batches, building flavor as we go. For my recipe, I start with boneless, skinless chicken thighs. I picked thighs and not breasts because thighs are fattier than lean white meat, meaning they'll remain tender and plump even with extended cooking. I brown those thighs in a tablespoon of oil, which is step one in building flavor.

I take the thighs out of the pan and set them aside—they'll get diced up and tossed back into the pot a little later. Next, I move on to step two of flavor-building: adding sliced rounds of sausage and browning them, too. That sausage can be andouille, a smoked Cajun pork sausage, or chaurice, a spiced Creole pork sausage, or something similar.

At this point, you'll likely have a bit of fond building up—that's the browned stuff stuck to the bottom of your pot. This is a good thing as long as you don't allow it to scorch, because fond is flavor. The key to building good fond while not letting it scorch, aside from controlling your heat as necessary, is to knock it back from time to time with liquid.

That liquid could be a splash of water, which will wash free all the fond stuck to the surface of the vessel, then evaporate, allowing you to let the fond build up again. Or you can do what I do here and add the aromatic vegetables. As soon as they heat up, they'll release quite a bit of their own liquid, which you can use to scrape up whatever fond is coating the pot.

Just check out the photos above and below: Right up until I added the vegetables, my Dutch oven was crusted in dark brown fond, threatening to burn. Then in went the vegetables, and voilà—a clean pot all over again, with all that wonderful fond flavor mixed in.

Next, I let all of that cook together until the vegetables begin to soften and turn golden, which is, once again, more flavor (what step are we up to here?). One small note: Adding water at any point can help keep the contents of your pot from burning, but so can adding oil. If you notice your pan has gone dry, it's a good idea to hit it with a couple tablespoons more oil to lubricate things well that's usually more than enough to do the trick.

The final step for building flavor is adding. flavorings. In my recipe, I start by stirring in some tomato paste, which adds a deep, sweet, concentrated tomato flavor, then round it out with thyme, oregano, bay leaf, cayenne pepper, garlic powder, hot sauce, and plenty of black pepper. We want this jambalaya to have some kick, don't we?

Only later on, once the rice is cooked and the dish is nearly done, do I mix in the shrimp and scallions, letting them cook just enough. That's how we build flavor, while still treating each ingredient with respect. The jambalaya develops layers and layers of depth and intensity, the shrimp don't get hammered, the scallions retain a trace of freshness, and we all win.


  1. Fry sausages until cooked. I use hot Italian, but you can use smoked or any type of sausage that you prefer.
  2. While the sausages are cooking, chop the celery, onions, green pepper, and garlic.
  3. Boil and cook your shrimp. You can use fresh, frozen, shelled or unshelled. If using frozen defrost them in the refrigerator before cooking them. In boiling water, they cook quite fast and are cooked when they turn pink. Drain, rinse under cold water, and then peel and remove the tails. Set aside.
  4. Once the sausages are cooked, drain, cool then slice into 1/4-1/2" pieces.
  5. In the bottom of large saucepan or stock pot add 2 TBS. of vegetable or canola oil and sauté the chopped celery, onion, green pepper and garlic for five minutes.
  6. Add 5 cups of water bring it to a boil. Add 2 boxes of Zatarain&aposs Jambalaya Mix and stir. Add the sliced sausage. Reduce heat to low, cover and simmer for 20 minutes. Stir in the shelled shrimp and continue to simmer for another 5 minutes.
  7. Stir before serving. Enjoy!

How to Make Jambalaya:

In a large and wide pan (I used a 5-qt braiser – affiliate, but you can also use a large soup pot), soften the Cajun “holy trinity,” which is a combination of onion, bell pepper, and celery, with some oil, salt, and pepper:

Cook for 7-8 minutes until slightly softened.

Then add smoked andouille sausage, paprika, oregano, and cayenne pepper:

Keep cooking for another 5 minutes, until the sausage renders its fat and flavor, and continues to cook the vegetables even more.

Add minced garlic to the pan:

Stir that around for 30 seconds or so, then add rinsed long-grain white rice:

Rinsing gets rid of some of the starch and prevents the jambalaya from clumping up.

Stir that around for about 3 minutes, to toast the rice.

Then, add chicken stock, a little water, and fire roasted tomatoes:

Throw a bay leaf on top, then the rice is ready to cook with the lid on.

Simmer on low for about 15-20 minutes, until the liquid is almost all gone, and the rice is nearly tender.

Then add a pound of shrimp and sliced scallions:

The Trick for Not Overcooking the Shrimp:

At this point I stir in the shrimp and scallions, put the lid on, and actually turn off the heat entirely, letting the residual heat cook the shrimp very gently:

After 5 minutes, the shrimp should be perfectly cooked through and not rubbery, and the entire dish can be served right in the pan, with extra scallions on top:

40 Clove Garlic Chicken, Ramen Noodle Stir Fry, and Fried Rice are some of my other favorite one-pan dinners. Enjoy!

Cajun Rice Dressing - Dirty Rice Jambalaya

I most often make this with chicken livers, or I use all of the giblets. So long as I grind them up, The Cajun, who wouldn't touch liver for the life of him, gobbles it up. Hey, don't judge! All I can say is it works, because not only does he eat it, but he always goes back for more.

One thing I've learned about my husband is that he often has nothing but a mental aversion to certain things when he knows what they are, but will often try something not knowing what is in it, only to love it! Course if you are totally opposed yourself, you could certainly substitute in a few links of raw sausage, like fresh, un-smoked andouille, or boudin instead, though any raw sausage will do.

I sometimes use a full tablespoon of Zatarain's Big & Zesty bigger flake Creole seasoning, instead of my usual Slap Ya Mama, but use whatever is your own favorite. I wrote the recipe for a more traditional finer ground Cajun seasoning since that's more widely available, but just remember as always with spicy seasonings, add a little first, then taste and adjust. If you use a spicy raw sausage, absolutely taste before adding any Cajun/Creole seasoning, or you may risk over seasoning it.

Canned mushroom steak sauce, like Giorgio Dawn Fresh brand, is an excellent compliment for rice dressing, though cream of mushroom soup with a splash of Kitchen Bouquet and/or a teaspoon of Better Than Bouillon beef base is a perfectly acceptable substitute if you can't find it.

This rice dressing is known here in the Deep South as a Cajun Farre dressing and when sweet potatoes are added, a Sweet Farre Dressing. Well, farre, a name that evolved from a mispronunciation of the French word farce, meaning forcemeat or dressing, had its beginnings in the Cajun and German River Road communities, just west of New Orleans. Make this dressing, but leave out the rice and let it simmer on the stovetop a bit,, then pile that up on a pistolette or po'boy bread, add a little yellow mustard, and you've got yourself a mighty fine Cajun Farre loose meat sandwich. Delish!

I apologize for the photo quality - bad weather, bad lighting.

For more of my rice dressing and jambalaya recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Cajun Rice Dressing - Dirty Rice Jambalaya

  • 1/2 pound chicken livers , rinsed, trimmed and minced (see note)
  • 1 pound ground beef
  • 1 pound ground pork breakfast sausage
  • 1/4 cup cooking oil
  • 1/4 cup all-purpose flour
  • 1-1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 2 teaspoons minced garlic
  • 2 (6 ounce) cans mushroom steak sauce like Giorgio Dawn Fresh brand (see note for substitute)
  • 2 cups beef stock or broth
  • 3 cups cooked rice
  • 1/4 to 1/2 teaspoon freshly cracked black pepper , or to taste
  • 2 teaspoons Creole or Cajun seasoning , or to taste
  • Sliced green onion , to garnish, optional
  • Hot pepper sauce , for the table

Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking pan. In a large skillet, add beef, pork and livers. Drain excess fat, if desired. Push meat aside and add cooking oil to center of skillet. Sprinkle in flour and make a caramel colored roux. Stir in the onion, bell pepper and celery cook and stir about 5 minutes. Add in the garlic and cook another minute. Stir in the mushroom steak sauce (or cream of mushroom soup substitute below) and 1 cup of the beef stock. Stir in rice, adding additional beef stock to create a wet, but not soupy dressing. Stir in the Cajun/Creole seasoning, pepper and rice and mix well. Taste and adjust seasonings.

Turn out into the buttered baking dish, cover tightly with foil and bake at 350 degrees F for 35-45 minutes, or to desired consistency. Garnish dish with green onion, if desired and serve with hot sauce at the table.

Cook's Notes: If using giblets (livers and gizzards) place them in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for about 20 minutes set aside to cool. Once cooled, pulse the giblets in a food processor until finely minced. May also omit and substitute a couple of links of raw sausage (like fresh, un-smoked andouille or boudin), ground beef, or any combination as desired. If you use a spicy raw sausage, taste before adding any Cajun/Creole seasoning. As always, taste, add a little, then taste and adjust. Jalapeno peppers may be substituted for the sweet bell pepper. Mushroom steak sauce can usually be found on the grocery aisle with the canned mushrooms. If you can't find the mushroom steak sauce, substitute a can of cream of mushroom soup with a splash of Kitchen Bouquet and/or a teaspoon of Better Than Bouillon beef base in a pinch.

Sweet Farre Dressing: Add 1-1/2 cups shredded raw sweet potato with the vegetables and cook down.

Cajun Farre Loose Meat Sandwich: Prepare the dish all the way up to the point of adding the rice but omit the rice, and do not bake. Instead, let mixture simmer on the stovetop for 30 minutes to 1 hour, stirring regularly. Spoon the meat mixture onto warmed po'boy bread or pistolette rolls and serve as sandwiches.

Oyster Rice Dressing: Reduce beef and pork by half. Omit mushroom steak sauce and substitute chicken or seafood stock. Drain 1 pint oysters, reserving liquid, chop oysters and add liquor with the chicken broth. Stir in oysters with rice, transfer to baking dish and bake as above.

Check These Recipes Out Too Y'all!

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Keto Jambalaya with Shrimp & Andouille

If you are a lover of Cajun food and seafood, this Shrimp & Sausage Keto Jambalaya is for you! Packed with spicy andouille sausage and sweet, juicy shrimp combined with Cajun spiced cauliflower rice, this just may be my new favorite keto dish…and best of all it’s a one pot wonder!

One of my favorite types of food to cook on the ranch this time of year is Cajun cuisine! Our ranch guests go crazy for it and the cold, windy and wet winter days just scream for it! The thing I love most about Cajun food, besides the spice and flavor, is I mostly associate it with seafood…which I LOVE! In this house, we are some definite seafood lovers…even Paige loves shrimp and, of all things, steamed clams! Honestly, I haven’t met a type of seafood I haven’t liked.

I would say 90% of the time I cook seafood or fish, it has some type of Cajun or blackening seasoning on it. The spice, garlic and pepper flavors just accent the sweetness of seafood and the combination is just KILLER! One of my all-time favorite Cajun dishes is Jambalaya. It’s homey, satisfying, simple to make and absolutely delicious….it’s pure comfort food through and through! And until now, it was completely off limits if you lived a low carb or keto lifestyle….yep…until now!

Jambalaya is a Cajun dish that mainly consists of different types of meat and veggies mixed with a spicy tomato-y rice. Depending on where you’re eating it, you may find sausage, chicken, shrimp, ham and even crawfish among all that yummy, spicy goodness. Well, rice is not happening in this keto jambalaya!

In this low carb version, we swapped out the traditional white rice for cauliflower rice. Wait what?

Yep…you heard right! The great thing about cauliflower rice is that it’s pretty flavorless alone, but simmer it in a spicy tomato sauce chock full of shrimp and sausage and guess what…that cauliflower rice just tastes as good as all the deliciousness it’s cooked with! Other than just texture, rice also adds a creaminess to traditional jambalaya from the starches thickening all the juices. So because we are using cauliflower rice that tends to be watery, not starchy, we make sure to drain and squeeze the cauliflower rice really well and then we add a touch of cream to add a creamy, luxurious feel…it’s pure heaven ya’ll!

Are you dairy free? Simple leave out the cream…still DELISH!

-Keto Jambalaya with Shrimp and Sausage is so easy to make and better yet it’s all made in one pan with just a few ingredients and seasonings! We all know how much I love Fiesta Brand Seasoning and their Cajun-All Seasoning Blend is perfect for this simple and quick one pot wonder! No MSG, gluten or sugar, this is my go-to seasoning for seafood or fish…it’s a must have!

If you are looking to add something different into your dinnertime rotation, this Keto Jambalaya with Shrimp and Sausage is a must try! Spicy, creamy and full of amazing spicy Cajun flavors, this delicious low carb, keto friendly dish can be on the table in under 30 minutes and you will have a mouthwatering meal that will satisfy…and silence…even your biggest dinnertime critics!


  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 3 - 4 1 x


  • 2 andouille sausage, sliced
  • 2 chicken breasts, cubed
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 head cauliflower, riced
  • 1 (6oz) can tomato paste
  • 1 (14oz) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 2 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste


  1. First get everything ready. It’ll make your life simpler. Dice all your veggies then throw your cauliflower in the food processor with the shredding attachment to rice the cauliflower.
  2. Now heat a large pot over medium-high heat with your olive oil. Add your garlic until it becomes fragrant then add your onion and green bell pepper to begin to cook down.
  3. Once the onion in translucent, add your cauliflower, broth, chicken and sausage. Mix together. Cover and let cook for about 5 minutes.
  4. Then add your tomatoes, tomato paste, and spices. Stir to incorporate.
  5. Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.
  6. Let sit for around 5 minutes to cool.
  7. Consume!


You are more than welcome to add shrimp to this recipe, I just didn’t have any on hand!

My take on Matthew's jambalaya recipe - Recipes

I had some cooked for me the other day. It has smoked sausage, ground sausage, and same vegetables as a jambalaya. But it's just a creamy, cheesy grits with smoked and ground sausage.

Not sure if that's a good enough explanation.

0 0

There are many good recipes for S&G

Can't help with gritty Jambalaya.

When you do the Jambalaya, take photos

Just read your comment on Jamb&G

Make Jambalaya and when you get to the point where you add rice, just serve what you have over grits

3 0

Makes 4 to 5 Entrée Servings

For the grits:
3 cups milk
3 cups heavy cream
1 cup stone-ground grits
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
(If you wish, you can cut back on the cream and just increase the milk. It is rich.)

For the shrimp:
2 tablespoons extra-virgin olive oil
2 tablespoons of real butter
1 medium white onion, minced
3 garlic cloves, minced
1 pound andouille, cut into quarter rounds (slice the sausage in half lengthwise and then repeat such that you have individual
quarters. It’s good to get a little bite of sausage in every bite or so of the dish.)
1/4 cup all-purpose flour
2 cups chicken stock (better than bouillon is best)
2 to 3 bay leaves
2 pounds medium to large shrimp, peeled and deveined, tails on
½ teaspoon cayenne pepper, adjust to personal preference
½ lemon, juiced
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green onions, finely sliced

For the grits:
Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the grits. When the grits begin to
bubble, turn the heat down to medium-low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to
15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream.
Season with salt and pepper.

For the shrimp:
Place a deep skillet over medium heat and coat with olive oil and butter. Add the onion and garlic saute for 2 minutes to
soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Add the
cayenne pepper, lemon juice, salt and black pepper. I would suggest one-half teaspoon each on the salt and pepper. You can
adjust at the end of the cooking, if needed. Sprinkle in the flour and stir with a wooden spoon to create a roux. It is not
necessary to remove the sausage from the pan. Just stir the sausage and flour until well incorporated, and you should have a
medium to light brown roux which is sufficient. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss
in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until
they are firm and pink and the gravy is smooth and thick. Do not over cook the shrimp. Once they have just turned pink, cut
the fire. Add the green onions and parsley. Taste and adjust any seasonings to your taste.
Spoon the grits into serving bowls. Then spoon a sufficient amount of the shrimp mixture over the grits and serve hot.

A Good Mod:
Add a few tablespoons of minced red bell pepper to the sauce when you add the shrimp. And, I usually take the tails off the shrimp.

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