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Angie’s Creole Jambalaya

Submited by Angie Provost

About the Recipe

Jambalaya is a beloved dish that has its roots in the rich culinary history of Louisiana’s Creole culture. The word “jambalaya” is derived from the Provengal word “jambalaia,” meaning a mishmash or mix-up of ingredients. This reflects the diverse influences that have shaped the cuisine of south Louisiana, particularly in New Iberia. 

One of the major influences on jambalaya is the West African dish known as jollof. Jollof rice is a staple in many West African countries, including Senegal, Nigeria, and Ghana. It is a one-pot rice dish cooked with a variety of ingredients such as tomatoes, onions, peppers, and spices. Jollof rice was brought to the Americas by enslaved West Africans during the transatlantic slave trade.

In Louisiana, the enslaved Africans adapted their traditional jollof rice recipe to the available ingredients in the region, creating what is now known as jambalaya. They incorporated local ingredients such as tomatoes, onions, bell peppers, celery, and a variety of meats like chicken, sausage, and seafood. The cooking techniques and flavor profiles of West African jollof rice merged with the culinary traditions of the French, Spanish, and Native American populations in Louisiana, resulting in the unique and flavorful jambalaya we know today.  

Ingredients

  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves of garlic, minced
  • 2 celery stalks, chopped
  • 1 pound of chicken, diced
  • 1 pound of smoked sausage, sliced
  • 1 can (14.5 ounces) of diced tomatoes
  • 2 cups of chicken broth 
  • 1 cup of medium grain rice 
  • 1 teaspoon of paprika 
  • 1 teaspoon of dried thyme 
  • 1 teaspoon of dried oregano
  • ½ teaspoon of cayenne pepper (adjust to taste) 
  • Salt and pepper to taste 
  • 2 tablespoons of vegetable oil 
  • Chopped green onions, for garnish

Directions

  1. Heat the vegetable oil in a large pot or dutch oven over medium heat. 
  2. Add the onion, bell pepper, garlic, and celery. Sauté until the vegetables are softened, about 5 minutes. 
  3. Add the chicken and sausage to the pot and cook until browned  on all sides. 
  4. Stir in the diced tomatoes and their juice, chicken broth, rice, paprika, thyme, oregano, cayenne pepper, salt, and pepper. 
  5. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 20 minutes until the rice is cooked and the flavors have melded together. 
  6. Remove from heat and let it sit for a few minutes. 
  7. Serve hot, garnished with chopped green onions. 

About the Contributor

Angie Provost is the executive director of the Provost Farm Heritage Center and Community Garden (PFHCCG), a registered nonprofit dedicated to the development and education of the next generation of BIPOC farmers through agricultural practices. 

In her role, Angie spearheads the creation of agri-business and cultural programs that revolve around sustainable food production and conservation. With her own experience as a farmer, she possesses a deep passion for all things related to food and hospitality. Notably, her culinary expertise earned her the honor of having her recipes featured in the 2022 Holiday Issue of Food and Wine magazine.

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