Wild Rice And Sweet Potato Jambalaya Recipe

Jambalaya is a staple of Cajun and Creole cuisine, a regular dish on menus and dinner plates in southern Louisiana only rivaled by roux-heavy gumbo. Though each family may have their own secrets, jambalaya always follows a familiar blueprint: spicy Andouille, tender chicken, juicy shrimp, bell peppers, and a whole lot of rice. If the jambalaya is Creole, it's filled with tomatoes, too, and if it's Cajun, the tomatoes are left out for a meat-focused dish. Cajun or Creole, jambalaya has fed hungry Louisianians for decades using the vegetables of the bayou.

A perfect addition to jambalaya, believe it or not, is sweet potato, a tuber not usually considered for the peppery dish. Adding sweet potato transforms jambalaya into an autumnal affair with a nutty, savory flavor and the same, mellow heat. Recipe developer Michelle McGlinn also swaps the rice for wild rice to lean into the fall-forward flavors, making this jambalaya a flavorful treat for cold-weather gatherings. The best part is that this Cajun jambalaya is still made in one pot, so it's perfect for easy, weeknight dinners.

The proteins you'll need for this jambalaya are chicken breast and Andouille sausage. If you can't find Andouille (or want a milder version), try smoked sausage or kielbasa instead. You'll also need a few pantry staples — olive oil, salt, and pepper. Next, gather the ingredients for a Cajun holy trinity — onion, celery, and bell pepper — as well as garlic and sweet potatoes. To complete the jambalaya from there, you'll just need chicken stock, smoked paprika, cayenne, and wild rice. Wild rice is sold on its own (black grains) or as a mix with brown or white rice. We recommend choosing a mix so that your jambalaya has some color.

Heat oil in a deep skillet or Dutch oven over medium heat.

Add Andouille and cook until deeply browned, about 5–8 minutes.

Remove from the skillet and add the chicken.

Cook until just browned, about 5 minutes, then remove from the skillet.

Add the celery, garlic, and onion, adding more oil if needed.

Cook until softened, about 3–5 minutes.

Add the bell peppers and cook until fragrant, another 2–3 minutes.

Add the sweet potatoes, then cover with chicken stock, scraping the browned bits from the bottom of the pot.

Add wild rice to the pot and stir to submerge.

Return the chicken and sausage to the pot.

Add all seasonings to the pot and stir to combine.

Bring to a simmer and cover. Cook until rice is fluffy and potatoes are softened, about 30 minutes.

Stir to fluff rice, then serve.

Traditional jambalaya often includes seafood because of New Orleans' proximity to water. Shrimp and crawfish are typical additions, which can be added here, as well. To add the shrimp, cook on its own until just barely pink, then reserve with the chicken and sausage until the rice is added. Since this jambalaya is non-traditional as it is, you can also consider other seafood options. Scallops go well with sweet potatoes and can be seared straight after browning the chicken and added back to the jambalaya with the rice. Clams and mussels are great options, as well, and can be added in the final 5–10 minutes of simmering rather than being seared beforehand. If you are a pescatarian and want to enjoy a seafood-heavy jambalaya, we recommend using a mixture of shrimp, scallops, and clams, and swapping the chicken broth for vegetable stock. Or, if you're feeling chef-y, do like Paul Prudhomme and make your own stock out of shrimp shells.

Jambalaya is a full meal on its own, basically involving every food group in one large pot. You can serve it on its own, with a Boulevardier cocktail or a crisp French 75, or you can serve it with other Cajun sides. Our favorite side dish for jambalaya is fried okra, which can also be made in the oven for easy prep. You can also serve alongside other southern classics like gumbo, hush puppies, or collard greens.

If you have leftovers, store them in airtight containers in the refrigerator for three to four days. The best way to reheat jambalaya is in the microwave, where the rice won't dry out; heat it in increments, stirring often, to ensure even cooking. Then, just serve warm. We love serving our leftovers with a little avocado and green onion to freshen them up. But, don't worry — the jambalaya is just as good on its own the next day.