#jambalaya Instagram Photos & Videos

Hashtag Popularity

22.2
average comments
1.6k
average likes

Latest #jambalaya Posts

  • Extremely not traditional jambalaya, but it’s so good. I mixed a bunch of different elements from recipes I like - the chorizo jambalaya from @budgetbytes , but without chicken and with @noevilfoods sausage. Plus elements of a tasty all-vegetable jambalaya recipe my bestie got from her school crop share program. Turns out eggplant and zucchini in jambalaya is pretty good. The rice isn’t regular - I only had Arborio, so I used it. 😂😂😂 Jambalisotto??! Whatever. So good. @archaeotrails liked it, and it made a metric ton, so that’s great news.
  • @i.guess.i.run.ultras Profile picture

    @i.guess.i.run.ultras

    Extremely not traditional jambalaya, but it’s so good. I mixed a bunch of different elements from recipes I like - the chorizo jambalaya from @budgetbytes , but without chicken and with @noevilfoods sausage. Plus elements of a tasty all-vegetable jambalaya recipe my bestie got from her school crop share program. Turns out eggplant and zucchini in jambalaya is pretty good. The rice isn’t regular - I only had Arborio, so I used it. 😂😂😂 Jambalisotto??! Whatever. So good. @archaeotrails liked it, and it made a metric ton, so that’s great news.

  •  7  1  32 minutes ago
  • Carey Price 2012-13 Fleer Retro Jambalaya
  • @hausofcards1 Profile picture

    @hausofcards1

    Carey Price 2012-13 Fleer Retro Jambalaya

  •  17  1  3 hours ago
  • This is why we all need more chondros in our life!! “Jambalaya” October 20, 2019 vs. January 8, 2019.
  • @mojoherpetoculture Profile picture

    @mojoherpetoculture

    This is why we all need more chondros in our life!! “Jambalaya” October 20, 2019 vs. January 8, 2019.

  •  51  1  6 hours ago

Top #jambalaya Posts

  • New Orleans - the home of Mardi Gras, jazz, beignets and JAMBALAYA!!! This is an adaptation of Jambalaya recipes by Louisiana greats including @mothersrestaurant and Donald Link of @herbsaint_nola and @cochon_nola. It’s insanely delish! ~ N x ❤️
.
Jambalaya | Serves 5 (generously!) 707 cal
.
1 tbsp vegetable oil, 180g / 6oz bacon (preferably SMOKED) chopped, 200g/ 7oz andouille or smoked sausage sliced*, 300g/ 10 oz chicken thigh 2.5cm /1" pieces, 12 prawns/shrimp , raw, large
4 garlic cloves minced, 1 tbsp (15g) butter, 1 large onion diced, 2 celery ribs & 2 green capsicum/peppers cut into 1.5 cm / 0.5" pieces
1.25 cups long grain rice*, 2.5 cups (625ml) chicken broth / stock (full salt), 200g / 6.5oz crushed canned tomato, 2 tbsp tomato paste
1 cup green onions sliced
CAJUN SPICE MIX: 2 tsp fresh thyme (or 1 tsp dried), 4 tsp sweet paprika, 1 tsp EACH garlic & onion powder, 1/2 tsp EACH cayenne powder (adjust spice to taste), black pepper, salt
.
DIRECTIONS
1. Heat in oil in a very large ovenproof skillet or dutch oven^ over medium high heat. Cook bacon and sausage until golden, remove. Cook chicken until golden, add to bacon bowl. Sear prawns/shrimp 1.5 min each side, remove to separate bowl.
2. Melt butter, cook garlic, onion, celery and capsicum 5 min or until soft. 
3. Stir in rice, then add broth, canned tomato, tomato paste Spices. Stir well to dissolve, add bacon/saus/chicken. When bubbles appear across most of the surface, give it one last stir, push all rice under liquid surface, then bake 30 min at 180C/350F^.
4. Take out of oven – rice should be 99% cooked (or already cooked). Add prawns/shrimp and green onion, stir through quickly but gently. Cover, return to oven for just 3 min.
5. Serve with more green onions!
.
.
* Spicy really smoky sausage, can’t find anywhere in Syd. Very close match is polish sausages (kielbasa etc) from Polish/European delis – ask for the most smoky one. Next best is kransky or chorizo, use SMOKED paprika. ^ Pot in vid is @chasseur_cookware 30cm/12”, 2.5L/2.5qt. BAKING is the safest, foolproof way to make Jambalaya – no burnt base, no gluey mushy rice from over stirring.
.
.
#recipetineats #jambalaya #cajun #creole
  • @recipe_tin Profile picture

    @recipe_tin

    New Orleans - the home of Mardi Gras, jazz, beignets and JAMBALAYA!!! This is an adaptation of Jambalaya recipes by Louisiana greats including @mothersrestaurant and Donald Link of @herbsaint_nola and @cochon_nola. It’s insanely delish! ~ N x ❤️
    .
    Jambalaya | Serves 5 (generously!) 707 cal
    .
    1 tbsp vegetable oil, 180g / 6oz bacon (preferably SMOKED) chopped, 200g/ 7oz andouille or smoked sausage sliced*, 300g/ 10 oz chicken thigh 2.5cm /1" pieces, 12 prawns/shrimp , raw, large
    4 garlic cloves minced, 1 tbsp (15g) butter, 1 large onion diced, 2 celery ribs & 2 green capsicum/peppers cut into 1.5 cm / 0.5" pieces
    1.25 cups long grain rice*, 2.5 cups (625ml) chicken broth / stock (full salt), 200g / 6.5oz crushed canned tomato, 2 tbsp tomato paste
    1 cup green onions sliced
    CAJUN SPICE MIX: 2 tsp fresh thyme (or 1 tsp dried), 4 tsp sweet paprika, 1 tsp EACH garlic & onion powder, 1/2 tsp EACH cayenne powder (adjust spice to taste), black pepper, salt
    .
    DIRECTIONS
    1. Heat in oil in a very large ovenproof skillet or dutch oven^ over medium high heat. Cook bacon and sausage until golden, remove. Cook chicken until golden, add to bacon bowl. Sear prawns/shrimp 1.5 min each side, remove to separate bowl.
    2. Melt butter, cook garlic, onion, celery and capsicum 5 min or until soft.
    3. Stir in rice, then add broth, canned tomato, tomato paste Spices. Stir well to dissolve, add bacon/saus/chicken. When bubbles appear across most of the surface, give it one last stir, push all rice under liquid surface, then bake 30 min at 180C/350F^.
    4. Take out of oven – rice should be 99% cooked (or already cooked). Add prawns/shrimp and green onion, stir through quickly but gently. Cover, return to oven for just 3 min.
    5. Serve with more green onions!
    .
    .
    * Spicy really smoky sausage, can’t find anywhere in Syd. Very close match is polish sausages (kielbasa etc) from Polish/European delis – ask for the most smoky one. Next best is kransky or chorizo, use SMOKED paprika. ^ Pot in vid is @chasseur_cookware 30cm/12”, 2.5L/2.5qt. BAKING is the safest, foolproof way to make Jambalaya – no burnt base, no gluey mushy rice from over stirring.
    .
    .
    #recipetineats #jambalaya #cajun #creole

  •  8,932  141  3 June, 2019
  • ad 🌱 @schwartz.uk challenged us to veganize a BBQ sharing dish 🍽  so we chose Louisiana’s jambalaya, with West African, Spanish, and French influences 🥘 and used their Cajun seasoning with this recipe (serves 2 as a main, or 4 as a side dish):
.
RECIPE
⭐ Apparently the key to a good jambalaya is keeping a low heat and cooking for a long time 👩🏽‍🍳
1⃣ Brown 2 onions on low heat
2⃣ Add one diced green pepper, 3 cloves of garlic, 2 sticks of celery, and 4 bay leaves (we’ve been growing bay and garlic in the garden 👩🏻‍🌾)
3⃣ Add a handful of chopped shallots, more onions (so there are some crispy and some soft), vegan stock 🥄
4⃣ Add Schwartz Cajun seasoning (picked up ours at Tesco 🛒)
5⃣ Stir in 2 cups of rice + 2 cups of vegetable broth, and let it cook in the same pot for 25 mins 🍚
6⃣ Stir in 1 can of kidney beans for a couple of minutes ⏳
7⃣ In a separate pan, lightly fry plant-based meat of choice
8⃣ Add parsley into the frying pan
9⃣ Mix the two and serve.
.
Schwartz seasonings are versatile 👨🏻‍🍳 and can help add lots of flavour to veggies and plant-based meats 🍃 - Schwartz seasonings are the quality choice to help experiment with BBQs 🔥.
This recipe turned out really well for our first attempt 🎉 (we’d probably opt for chopped up vegan sausage next time instead of strips).
.
⭐️
.
Have you ever tried jambalaya? It’s a great alternative to the usual BBQ sharing dishes 👩‍👩‍👦‍👦👨‍👩‍👦‍👦🍽
.
⭐️
.
@schwartz.uk
#SchwartzFlavour #ad
#FireUpTheFlavour
#vegansofldn
  • @vegansofldn Profile picture

    @vegansofldn

    Hackney Wick

    ad 🌱 @schwartz.uk challenged us to veganize a BBQ sharing dish 🍽 so we chose Louisiana’s jambalaya, with West African, Spanish, and French influences 🥘 and used their Cajun seasoning with this recipe (serves 2 as a main, or 4 as a side dish):
    .
    RECIPE
    ⭐ Apparently the key to a good jambalaya is keeping a low heat and cooking for a long time 👩🏽‍🍳
    1⃣ Brown 2 onions on low heat
    2⃣ Add one diced green pepper, 3 cloves of garlic, 2 sticks of celery, and 4 bay leaves (we’ve been growing bay and garlic in the garden 👩🏻‍🌾)
    3⃣ Add a handful of chopped shallots, more onions (so there are some crispy and some soft), vegan stock 🥄
    4⃣ Add Schwartz Cajun seasoning (picked up ours at Tesco 🛒)
    5⃣ Stir in 2 cups of rice + 2 cups of vegetable broth, and let it cook in the same pot for 25 mins 🍚
    6⃣ Stir in 1 can of kidney beans for a couple of minutes ⏳
    7⃣ In a separate pan, lightly fry plant-based meat of choice
    8⃣ Add parsley into the frying pan
    9⃣ Mix the two and serve.
    .
    Schwartz seasonings are versatile 👨🏻‍🍳 and can help add lots of flavour to veggies and plant-based meats 🍃 - Schwartz seasonings are the quality choice to help experiment with BBQs 🔥.
    This recipe turned out really well for our first attempt 🎉 (we’d probably opt for chopped up vegan sausage next time instead of strips).
    .
    ⭐️
    .
    Have you ever tried jambalaya? It’s a great alternative to the usual BBQ sharing dishes 👩‍👩‍👦‍👦👨‍👩‍👦‍👦🍽
    .
    ⭐️
    .
    @schwartz.uk
    #SchwartzFlavour #ad
    #FireUpTheFlavour
    #vegansofldn

  •  747  25  18 August, 2019
  • Jazzin' up dinner one pot of jambalaya at a time! (Recipe in profile)
  • @zatarains Profile picture

    @zatarains

    Jazzin' up dinner one pot of jambalaya at a time! (Recipe in profile)

  •  597  11  31 July, 2019
  • For your weekend - food made for sharing with family and friends! ~ N x ❤️
.
PS This Jambalaya is baked, trust me when I say that it’s MUCH easier to bake than cook on the stove and the results are 100% the same. Stove = risk of burnt base, uneven cooking, mushy overstirred rice. I’ve made Jamb so many times in my life and this is hands down the best method - and Serious Eats agrees!
.
Jambalaya | Serves 5 (generously!) 707 cal
.
1 tbsp vegetable oil, 180g / 6oz bacon (preferably SMOKED) chopped, 200g/ 7oz andouille or smoked sausage sliced*, 300g/ 10 oz chicken thigh 2.5cm /1" pieces, 12 prawns/shrimp , raw, large
4 garlic cloves minced, 1 tbsp (15g) butter, 1 large onion diced, 2 celery ribs & 2 green capsicum/peppers cut into 1.5 cm / 0.5" pieces
1.25 cups long grain rice*, 2.5 cups (625ml) chicken broth / stock (full salt), 200g / 6.5oz crushed canned tomato, 2 tbsp tomato paste
1 cup green onions sliced
CAJUN SPICE MIX: 2 tsp fresh thyme (or 1 tsp dried), 4 tsp sweet paprika, 1 tsp EACH garlic & onion powder, 1/2 tsp EACH cayenne powder (adjust spice to taste), black pepper, salt
.
1. Heat in oil in a very large ovenproof skillet or dutch oven^ over medium high heat. Cook bacon and sausage until golden, remove. Cook chicken until golden, add to bacon bowl. Sear prawns/shrimp 1.5 min each side, remove to separate bowl.
2. Melt butter, cook garlic, onion, celery and capsicum 5 min or until soft. 
3. Stir in rice, then add broth, canned tomato, tomato paste Spices. Stir well to dissolve, add bacon/saus/chicken. When bubbles appear across most of the surface, give it one last stir, push all rice under liquid surface, then bake 30 min at 180C/350F^.
4. Take out of oven – rice should be 99% cooked (or already cooked). Add prawns/shrimp and green onion, stir through quickly but gently. Cover, return to oven for just 3 min.
5. Serve with more green onions!
.
RECIPE NOTES IN COMMENTS BELOW!
  • @recipe_tin Profile picture

    @recipe_tin

    Bourgogne, France

    For your weekend - food made for sharing with family and friends! ~ N x ❤️
    .
    PS This Jambalaya is baked, trust me when I say that it’s MUCH easier to bake than cook on the stove and the results are 100% the same. Stove = risk of burnt base, uneven cooking, mushy overstirred rice. I’ve made Jamb so many times in my life and this is hands down the best method - and Serious Eats agrees!
    .
    Jambalaya | Serves 5 (generously!) 707 cal
    .
    1 tbsp vegetable oil, 180g / 6oz bacon (preferably SMOKED) chopped, 200g/ 7oz andouille or smoked sausage sliced*, 300g/ 10 oz chicken thigh 2.5cm /1" pieces, 12 prawns/shrimp , raw, large
    4 garlic cloves minced, 1 tbsp (15g) butter, 1 large onion diced, 2 celery ribs & 2 green capsicum/peppers cut into 1.5 cm / 0.5" pieces
    1.25 cups long grain rice*, 2.5 cups (625ml) chicken broth / stock (full salt), 200g / 6.5oz crushed canned tomato, 2 tbsp tomato paste
    1 cup green onions sliced
    CAJUN SPICE MIX: 2 tsp fresh thyme (or 1 tsp dried), 4 tsp sweet paprika, 1 tsp EACH garlic & onion powder, 1/2 tsp EACH cayenne powder (adjust spice to taste), black pepper, salt
    .
    1. Heat in oil in a very large ovenproof skillet or dutch oven^ over medium high heat. Cook bacon and sausage until golden, remove. Cook chicken until golden, add to bacon bowl. Sear prawns/shrimp 1.5 min each side, remove to separate bowl.
    2. Melt butter, cook garlic, onion, celery and capsicum 5 min or until soft.
    3. Stir in rice, then add broth, canned tomato, tomato paste Spices. Stir well to dissolve, add bacon/saus/chicken. When bubbles appear across most of the surface, give it one last stir, push all rice under liquid surface, then bake 30 min at 180C/350F^.
    4. Take out of oven – rice should be 99% cooked (or already cooked). Add prawns/shrimp and green onion, stir through quickly but gently. Cover, return to oven for just 3 min.
    5. Serve with more green onions!
    .
    RECIPE NOTES IN COMMENTS BELOW!

  •  5,618  96  11 October, 2019