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March 7, 2013 Food

Cast Iron Jambalaya

Full disclosure:  I  started eating jambalaya and gumbo about two decades ago, but I am still somewhat confused by the difference. That confusion is compounded by the fact that they have a lot of similar ingredients, and some recipes use gumbo file on jambalaya.  From what I can gather, the rice is served on the side with gumbo and simmered in the broth until cooked with jambalaya.  If this is incorrect, please feel free to inform me.  I am not even kidding….B walked in last night, looked at my concoction and exclaimed, “Ooh etouffee!!” 😐  All that said, I love that both jambalaya and gumbo have a spicy flavorful mix of sausage, seafood, and rice.  Just thinking about it makes me drool.  So, after much debate over whether I should use my tagine or cast iron skillet, I settled on the skillet and started cooking.

I used the following recipes as a reference for my attempt at jambalaya:

  • Paul Prudhomme’s Poorman’s Jambalaya
  • Chef John Besh: Shrimp, Chicken and Andouille Jambalaya
  • Food.com: Jambalaya

Since I was on a budget and trying to use what I already had on hand, I made quite a few substitutions.  Maybe not traditional, but we still enjoyed it.  I used bacon instead of ham, liquid aminos instead of Worcestershire sauce, sausage crumbles instead of Andouille, Arborio rice instead of white, and added frozen okra and peas because I wanted some more veggies.  In tribute to Justin Wilson aka The Cajun Chef, I  also added splash of white wine while it was cooking.  To complete the meal, I served with homemade cornbread.  Although we ate later than expected, and I had to put the jambalaya in the oven for a while, it seemed to cook up just fine.   A nice, warming dinner for a cool March evening!

Cast Iron Skillet Jambalaya
Print Recipe

Cast Iron Jambalaya

Ingredients

  • 2- 5 oz. cans lump crabmeat
  • 1 lb. frozen cooked shrimp
  • 2 frozen chicken breasts
  • 1- 9.6 oz. bag Jimmy Dean Sausage crumbles
  • 2 cups Arborio rice
  • 4-6 Slices Thick Cut Bacon
  • 1/4 Stick Butter
  • 1- 28 oz. can diced tomatoes
  • 2- 14 oz. cans of broth, I used vegetable because I had it on hand
  • 1/2 large onion, chopped
  • 6 oz. frozen peas
  • 6 oz. frozen okra
  • 1 heaping Tablespoon garlic, I really like garlic; adjust to suit taste
  • 2 Bay Leaves
  • Cumin, Turmeric, Thyme, Savory, and/or Tarragon to suit taste
  • Olive Oil
  • Liquid Aminos, or Worchestershire Sauce or Soy Sauce
  • 1/4 cup White Wine
  • Fresh Parsley, Chopped
  • Salt and Pepper to taste
  • Red Pepper Flakes to taste
  • Gumbo File, optional

Instructions

  • Add splash of olive oil to cast iron skillet and heat on medium.
  • Add bacon to the pan. Fry to bacon until just before crispy.
  • Drain some of the grease, reserving some (about 2 Tablespoons) in the pan.
  • Add onions and saute until they start to become translucent.
  • Splash with Liquid Aminos.
  • Add frozen chicken breasts, fry until cooked through.
  • Remove chicken and set aside (can chop now or before adding it back to the rice.)
  • Add a splash of olive oil and a pat of butter to the pan. Melt butter.
  • Add rice and saute as in Risotto or Rice a Roni.
  • Add 1 can broth, simmer until almost absorbed.
  • Add wine, simmer until almost absorbed.
  • Add 1 can diced tomatoes (and juice.) Simmer until almost absorbed.
  • Add 1 can crab meat (and liquid.) Simmer.
  • Add a splash of liquid aminos, Bay leaves, and herbs and spices.
  • Add second can of crab meat and liquid.
  • Stir in shrimp, frozen vegetables, and chicken.
  • Remove from heat.
  • Cover with aluminum foil and place in preheated oven at 325 degrees for about 30 minutes.
  • Let sit for a few moments after removing from the oven.
  • Sprinkle bowls of jambalaya with parsley and serve with cornbread. Enjoy!

Categories: Food Tags: cast iron jambalaya, cast iron jambalaya recipe, cast iron skillet jambalaya, jambalaya recipe

About T

Greetings! I am one of the West Coast representatives of Cast Iron and Wine, originally from PA, but residing in beautiful Southern California for more than a decade. I am a life-long adventurous eater and cooking enthusiast, and I am fortunate to be located close to a number of farmers' markets, specialty markets, and ethnic grocery stores, where I can almost always find something new (to me!) to try. Cooking and creating in the kitchen make me ridiculously happy, and while my creations might not always be a raging success, I always have fun!

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