10 Delicious Jambalaya Cooking Tips For Mardi Gras

Sure, Mardi Gras is about partying, parades, and drinking the night away in New Orleans, but it's also largely about food. Mardi Gras festivities are a way to celebrate the Pre-Lenten season via indulgence and revelry, and the flavorful, eclectic cuisine of New Orleans plays a pivotal role in the celebration. New Orleans' cuisine incorporates French, Native American, Spanish, German, Caribbean, and African culinary influence and, needless to say, is one of the most unique food cultures in the U.S.

All around the country, we love to celebrate along with New Orleans by whipping up homemade Cajun and Creole classics that encapsulate the cultural amalgamation of the city. Jambalaya is one of the most iconic dishes in the repertoire of Cajun and Creole cuisine. It's said to have been created in the 18th century when Spanish colonists attempted to make seafood paella sans saffron, as it's not native to the New World. Others trace it back to Africa, claiming its roots stemmed from jollof rice. Jambalaya is composed of rice, meat, seafood, herbs, and vegetables specific to the Gulf Coast region and — regardless of where it originated — it's a Cajun and Creole staple nowadays.

To learn a few tricks in mastering jambalaya, I spoke with two experts: cookbook author and blogger Mike Hultquist of Chili Pepper Madness and Louisiana chef Trey Herty of T-Rey's Boudin. Together, we explored different ingredients, techniques, and styles that take jambalaya to the next level. Drawing on their years expertise, these professionals illustrate how they prepare a flavor-packed, authentic jambalaya, just in time for Mardi Gras.

Like many famous New Orleans dishes, jambalaya is typically crafted as one of two specific styles; either Cajun or Creole. There's not much in terms of ingredient differences that separates the two styles, but to some, the simple ingredient swaps make all the difference in the final product. "Creole jambalaya typically includes tomatoes, which gives a reddish color to the final dish," says Mike Hultquist. "Cajun jambalaya is typically brown in color, as it skips tomatoes." Just like the difference between Cajun and Creole gumbo, it all comes down to this ubiquitous red vegetable (or is it a fruit?) that we know and love.

Along with the presence of tomatoes, the other main distinction between Cajun and Creole cuisines is their prevalence in urban areas versus rural communities. Cajun fare is associated with the bayou and the rustic, simple way of life for rural folk in Louisiana, while Creole cuisine is more heavily associated with New Orleans and broader access to ingredients and cooking techniques. "Cajun jambalaya...tends to be simpler and more rustic, with fewer spices and a wider variety of meats, even game meats," says Hultquist. "Creole style might include a wider variety of spices and herbs." Chef Trey Herty also notes that Creole-style jambalaya is more likely to include shrimp. So when you plan to make jambalaya, decide if you want your dish to have the bright, tangy flavors of tomato and a plethora of vibrant herbs and spices, or if you'd rather keep it simple with a few staple seasonings and rustic meats sans tomato.

Rice is the most essential ingredient for jambalaya; without it, the dish would just be a Louisiana-style stir-fry of sorts. "Recipes can vary from family to family and from cook to cook, but the one commonality they all have is the rice," says Mike Hultquist. While you can technically use any type of rice for jambalaya without much change in flavor, Hultquist and Chef Trey Herty say that only long-grain rice will help you achieve the dish's signature texture.

Hultquist explains that medium-grain rice is doable, but long-grain rice is preferred for jambalaya. Short-grain rice, however, has a much higher starch content than long-grain, and this starch content can easily lead to sticky, mushy jambalaya. Hultquist goes on to explain that long-grain rice, due to its low starch content, is less likely to stick to the pot while jambalaya is cooking, meaning less stuck-on mess and burnt bits of food.

Once it's time to add the rice, Chef Herty explains that it's imperative to let it cook thoroughly with the lid on before opening the pot to stir it. "Once your rice and stock are in the pot, very little should be done aside from waiting patiently," he says. "Opening the pot too early will release steam that is important to properly cook rice. Agitating the rice before it's cooked may result in unevenly cooked or mushy rice."

Besides other things, jambalaya is also defined by the use of meats and seafood as the main proteins, and in this case, not just any meat will do. Things like ground beef, steak, or diced deli meats are never found in jambalaya. Instead, chicken and sausage are the major players, but some recipes get a little more creative. Tasso ham — a Cajun-spiced smoked ham — is a great addition to jambalaya that ups the authentic factor. Pulled pork adds a unique texture and burst of umami flavor, although it's not traditionally used in jambalaya. Duck, alligator, and turtle meats are less common, but make a distinctive jambalaya recipe that hearkens back to the dish's rustic roots.

Mike Hultquist recommends using andouille sausage in jambalaya. The spicy, French-inspired sausage is typically regarded as the most traditional type of sausage to use in nearly any Louisiana recipe. It usually makes a jambalaya that's bursting with Cajun flavor, but other sausages add a unique touch to the recipe, too. Hultquist claims kielbasa works well, as well as Conecuh sausage — a brand of sweet, smokey, and spicy sausage from Alabama. Smoked deer sausage is also a great addition in rustic, down-home, Cajun-style jambalaya. Along with sausage, chicken is a necessity, but refrain from using chicken breast, which can dry out too easily. Hultquist recommends chicken thighs, which stay moist and tender thanks to their higher fat content.

While it may be tempting to toss all your ingredients in a pot and call it a day, following a specific order of operations will help take your jambalaya to the next level. Mike Hultquist and Chef Trey Herty both say that the first step in the jambalaya-making process should be browning the meats. "Develop a really good amount of fond on the bottom of the pot," says Chef Herty. "Add your onions next and caramelize them and use them to scrape up the brown bits. Add the rest of your veggies after the onions are nice and dark. This will give your jambalaya a very rich flavor and color."

Creating fond — the dark, stuck-on bits of food that are left on the bottom of the pot — from browning the meats adds complexity to jambalaya. The fond, which develops when heat causes sugars and proteins to transform in color and flavor, is rich, nutty, and packed with savoriness. When other ingredients are cooked in this fond, it gives jambalaya added layers of flavor throughout the dish.

Cajun and Creole cuisine is all about the seasonings, and jambalaya is no different. Without the eclectic blend of spices and herbs that the regional Southern cuisine is famous for, jambalaya would taste like any standard meat-and-rice dish. Mike Hultquist uses his own Cajun seasoning blend, which consists of cayenne pepper, paprika, onion, garlic powder, salt, black pepper, and just a little oregano. He likes to add bay leaves and dried thyme separately to the jambalaya and allow the spices to bloom for a couple of minutes to develop their flavor.

Making your own seasoning is usually preferred because it allows you to alter the dish to suit your own personal taste. For example, Hultquist says he loves jambalaya extra spicy, so he is extra generous with the cayenne pepper in his Cajun blend. I like my seasoning extra peppery, so I add extra black pepper and an additional dose of white pepper to my homemade Cajun blend. But, if you don't have the time or resources to make your own blend, premade Cajun seasoning – like these Louisiana favorites — can season jambalaya in a pinch (just watch out for the salt content). When seasoning jambalaya, make sure to add plenty of spices to keep the dish close to its Cajun roots, but start slowly so you don't make the dish too spicy or too seasoned, as it's almost impossible to fix it if you have gone overboard with spices.

Seafood isn't necessary for an authentic jambalaya, but incorporating seafood ties homemade jambalaya to its Gulf Coast heritage. Mike Hultquist prefers to cook jambalaya with crab, shrimp, and crawfish, although the latter can be hard to acquire, depending on where you live. But if you're able to snag some soft, delicate crawfish meat, it'll be well worth the effort. Flakey shellfish offers the ideal texture contrast to tender chicken and dense sausage in jambalaya, which is why shellfish — preferably fresh from the Gulf or bayou — is the seafood of choice in a traditional jambalaya recipe.

While the addition of shrimp or crawfish typically takes jambalaya up a notch, it doesn't have to stop there. Oysters aren't uncommon in this classic dish; they have a burst of briny flavor and a juicy, chewy texture that's welcomed addition and a perfect partner to soft rice. Bay scallops add thick chunks of delicate, tender ocean flavor, but be careful not to add them too soon and overcook them. Instead, pan fry them and add them to the jambalaya right before it's finished so they retain their optimal texture.

Spicy is the name of the game when it comes to Cajun and Creole cuisine. If you love spicy flavors, don't be afraid to get creative with the heat in your jambalaya. Adding extra heat is as easy as doubling down on the cayenne pepper, but there are plenty of other ways to make jambalaya spicy and extra flavorful at the same time. Mike Hultquist suggests: "Instead of cayenne, add in extra Cajun or Creole seasonings to give the dish more oomph. I also like to swap in spicy jalapenos or serranos for the bell peppers, as I love it nice and spicy."

Asian cuisine is no stranger to spice, so try infusing your jambalaya recipe with these flavors to add a unique fiery touch. Chili crisp — hot chili oil with crunchy chili flakes — is bursting with deep umami flavor and heat, accentuating the savoriness in meat and transforming jambalaya with a palate-coating oil. Gochujang – a Korean paste made from fermented soybeans, rice, and peppers — can also amp up the umami in jambalaya. It will also impart complex spicy and tangy flavors and bright aromatics.

A large pot is the de facto choice for cooking jambalaya to ensure there's plenty of room to fit the ingredients. It can be hard to correctly estimate how much rice will expand, so having too much room is always better than not having enough. "I love my wide, 10-quart Dutch oven for making big jambalaya," says Mike Hultquist. "It gives me more room for a larger batch and makes cooking much easier." Always keep in mind that a little extra room is necessary for stirring without making a mess. It also prevents squishing and wasting ingredients.

A large cast iron Dutch oven is ideal — like this one from Lodge — because cast iron is the material that works best at distributing and retaining heat evenly. The heat retention of cast iron is also excellent for creating the aforementioned fond that builds up on the bottom and gives jambalaya a boost of flavor. Ceramic and stainless steel Dutch ovens, stock pots, or a wok can also be used for jambalaya, though they're less ideal.

It's crucial that jambalaya tastes fresh, herbaceous, savory, and spicy, and although less necessary, it never hurts to add pops of color that make jambalaya look prim and polished. Garnishes are key for taking jambalaya from a rustic, homemade dish to a refined, artistic creation fit for a five-star eatery. Classic garnishes are limited to fresh parsley and chopped green onions, which give your dish a much-needed dose of bright green color and a garden-fresh taste. While less conventional, you can always use fresh cilantro and arugula if you want a more vibrant look and a herbal note.

For more unconventional garnishes, get creative with Southern staples like fried okra chips, crunchy cornbread croutons, or toasted pecan bits to top your jambalaya. These toppings add a decorative touch and additional crunchy texture to this soft rice dish. This will give the jambalaya more character while still keeping it close to its Southern roots. I love topping jambalaya with charred lemon slices, too. The classic accoutrement gives jambalaya a light citrusy zing, accentuating the dish's savory profile while adding an elegant aesthetic touch.

Arguably, the most important rule of thumb to always keep in mind when making homemade jambalaya is to take your time. Mike Hultquist and Chef Trey Herty's tips all emphasize that making jambalaya from scratch takes time, patience, and experience to master. Rushing the process — like stirring the rice before it's finished cooking or not letting the meats brown sufficiently — will undoubtedly result in subpar jambalaya. Allow yourself plenty of time to make this dish, because it would be a shame to gather up all the ingredients and learn all the tricks to mastering jambalaya only to be let down by the final result.

Even if you take your time and brown the meats, let the rice fully cook, add the holy trinity and other fresh veggies and herbs, and include plenty of spice and seasonings, your jambalaya might not be everything you dreamed it would be. For those new to Creole and Cajun cuisine, it might take a little extra time and trial and error to master the perfect iteration of such an iconic dish, so don't be discouraged! For your first attempt at jambalaya, make a small batch. That way, you can recognize any mistakes made and make your future bigger batches look as if they came straight from the bayou or a New Orleans kitchen.