Think of jambalaya as a distant relative of paella, it usually features a protein and vegetables (sometimes tomatoes, sometimes not), with rice and cooked in one pot. In contrast, gumbo is thinner, more like a soup, and served over rice. Southwest Louisiana may not have the chilliest autumns, but it makes up for it with “gumbo weather,” one of the most anticipated seasons in the region. When the mercury dips just low enough to click off the AC, locals know it’s time to break out the Cajun and Creole spices for bubbling pots of shrimp, sausage, and the holy trinity (onions, bell peppers, and celery).
Gumbo is great, but we prefer jambalaya or étouffée’s as a main course, usually featuring crawfish or shrimp, together with game birds. This dish was inspired by a recipe from Emeril Lagasse which usually features chicken, andouille sausage, shrimp and rice, but we like to kick it up a notch by using wild game.
Jambalaya is a style of cooking, not a recipe, so feel free to substitute whatever ingredients you have on hand from quail or pheasant to chicken and shrimp to crawdads or lobster, or any combination of the above, it doesn’t matter, think of it as Louisiana rice goulash. If you don’t hunt, you can usually source quail at specialty grocers, by special order at your grocer’s meat counter, or at Asian markets. But, commercially reared quail are usually coturnix, which are smaller and less flavorful than wild bobwhite or scaled quail, as they are usually fed a corn and millet based diet, rather than all the goodness that mother nature has to offer wild quail.
Gumbo, jambalaya, and étouffée are all delicious staples of Cajun and Creole cuisine, but they have distinct characteristics:
### Gumbo
– **Base:** A thick, flavorful stew often made with a roux (a mix of flour and fat).
– **Ingredients:** Typically includes a variety of meats or seafood, such as chicken, sausage, shrimp, or crab, along with the “holy trinity” (onions, bell peppers, and celery).
– **Serving Style:** Usually served over rice, but the rice is cooked separately.
– **Consistency:** Can be quite thick, with a rich and complex flavor profile.
### Jambalaya
– **Base:** A one-pot dish where rice is cooked with meat and vegetables.
– **Ingredients:** Often includes similar proteins as gumbo (like chicken, sausage, and seafood) and also features the holy trinity.
– **Cooking Method:** The rice cooks in the same pot with the other ingredients, absorbing all the flavors.
– **Consistency:** Fluffier than gumbo, with a more pronounced rice texture.
### Étouffée
– **Base:** A dish typically made with a thick, flavorful sauce (similar to gumbo but less soupy).
– **Ingredients:** Most commonly uses shellfish like shrimp or crawfish, along with the holy trinity.
– **Serving Style:** Generally served over rice, but the sauce is the star of the show.
– **Consistency:** Rich and creamy, often with a slightly spicy kick.
Each dish has its own unique flavors and textures, so trying them all is a must!
INGREDIENTS
- 1/4 c. olive oil
- 1 lb. medium shrimp, peeled and deveined
- Creole seasoning, recipe follows
- 1 chicken, cut into 8 pieces or we like to use a couple of quail or a pheasant
- 1 1/2 lb. andouille sausage, cut into 1/2-inch cubes
- 2 c. chopped onion
- 1 c. chopped celery
- 1 c. chopped bell pepper
- 2 T. minced garlic
- 3 bay leaves
- 1/4 t. cayenne pepper
- 1 1/2 T. chopped thyme leaves
- 1 c. chopped tomatoes
- 6 c. water
- 2 c. rice
- Salt and pepper
- 1 c. chopped green onions
- 1/2 c. chopped parsley
- Optional, diced green chiles for serving
DIRECTIONS
In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and sauté until almost cooked through, about 4 minutes.
Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and sauté until browned on both sides, about 8 minutes. Remove and set aside.
Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.