Jambalaya Recipe For Two – Ready To Eat In 30 Minutes!

If you are looking for an authentic New Orleans style Jambalaya recipe for two to help you celebrate Mardi Gras or Fat Tuesday look no further. This recipe holds all the flavors of the classic dish and is ready to eat in 30 minutes!

In fact, it is the perfect recipe to make on a busy weeknight any day of the year. Sausage and chicken are simmered with rice in a well seasoned sauce.

Once the rice is tender stir in pieces of raw shrimp and continue to cook until they become nice and pink. Then serve the casserole for a complete and filling dinner.

Best of all this is a small batch recipe for those who are not feeding an entire family. It makes the perfect amount for two hungry people or four servings for those who want a smaller taste of the Bayou.

For a larger portion recipe be sure to make this delicious Crock Pot Jambalaya Recipe.

However, before getting to this recipe I want to clarify the difference between Cajun and Creole dishes. For those who live outside of Louisiana you may not be able to distinguish the difference between the two.

However for those who live there and are taught a certain method of cooking, there is a distinct difference between the two styles of cooking.

Creole vs. Cajun

There are two general types of Jambalaya, Creole and Cajun. And although they may taste similar to some there are three main differences between the two.

The main differences are in the use of spices, the use of tomatoes and the order of cooking the ingredients. 

1. Spices

Creole – Spices that make up Creole seasoning is primarily black pepper, garlic powder, onion powder, dried thyme, basil, and oregano. The seasoning has a more earthy taste, but the heat level can be enhanced with the addition of cayenne pepper.

Cajun – Cajun seasonings are more pepper based and the seasoning typically is a little spicier than Creole seasoning. Spices that make up this seasoning include black pepper, white pepper, cayenne pepper, onion powder, and garlic powder.

2. Tomatoes

One of the biggest ways to distinguish between the two different types of Jambalaya is in the addition of tomatoes or tomato products

Creole – Creole Jambalaya includes tomatoes or tomato products. You will notice that rice in the dish has a red hue.

Cajun – There are no tomatoes or tomato products added to Cajun Jambalaya. Therefore, the color of cajun dishes have more of a brown hue to them.

3. Order of Ingredients

Creole – The Jambalaya starts by cooking the vegetables first, then adding meat. Then rice, tomatoes, broth, and seasonings and combined and cooked until the rice is nice and tender.

Cajun – The brown color of Cajun cooking comes from both the lack of tomato products and the browning of the meat at the beginning of the recipe. Sautéing the sausage and chicken gives the dish more flavor and it also contributes to that iconic dark color.

Jambalaya vs Gumbo

It may seem silly to those who grew up in Louisiana that some individuals aren’t familiar with the difference between Jambalaya and Gumbo. However this is a common question for those who live outside of that area.

Although the two dishes contain many of the same ingredients there is a definite difference in the end product.

Gumbo is made and served as a thick soup or stew. Gumbo itself contains no rice in the ingredient list. Instead, it is served in a bowl with a scoop of rice alongside or on top of the soup.

However jambalaya does have rice as one of the main ingredients. It is cooked down until the rice absorbs most of the liquid and served as a casserole or thick stew.

Both are popular dishes in southern Louisiana and either can be made in Cajun or Creole style. For the specific recipe below I am making a Creole style Jambalaya for two.

Feel free to switch up the seasonings, order of ingredients or even add tomatoes if you wish. My purpose is to give you the guideline to enjoy a delicious recipe and give you the freedom to adapt it to your liking.

Jambalaya Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 tablespoon olive oil
• 1/3 cup diced green bell peppers
• 1/4 cup diced onions
• 1/4 cup diced celery
• 5 ounces andouille sausage, sliced into 1/4 inch wide half circle shape
• 1 boneless, skinless chicken thigh, cut in 1/2-1 inch sections
• 2 cloves garlic, minced
• 1/2 teaspoon Creole seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup canned diced tomatoes
• 1/2 cup long-grain white rice
• 2 cups chicken broth, low sodium
• 8 medium raw shrimp, peeled and deveined
• 1 teaspoon hot sauce, more or less per taste

INSTRUCTIONS

Start by placing a medium size skillet over medium heat. Then add the olive oil to the pan.

Once the oil is hot and shimmery add add the diced green peppers, onions, and celery (the holy trinity of vegetables in Jambalaya). Cook, stirring frequently, until the vegetables become just tender, about 4 minutes.

Then add the sausage and chicken pieces and cook, for 2-3 minutes. Flip the chicken often so that the pieces turn white on all sides.

Next add the garlic, Creole seasoning, salt and ground black pepper and saute for 30 seconds. Once the garlic becomes fragrant add the rice and cook for 1 minute so the rice can slightly toast.

Now add the tomatoes and broth and bring the mixture to a boil. Once the liquid begins to boil reduce the heat to low.

Cover and cook at a simmer for 25 minutes, stirring occasionally to help the top rice grains to be submerged in the liquid.

After the 25 minutes of cooking, remove the lid and stir in the raw shrimp and hot sauce. Replace the lid and cover and cook for an additional 5 minutes or until the shrimp is pink and the rice is tender.

Most of the liquid should be absorbed by now. If not, remove the lid and continue to cook until the desired consistency is reached.

Serve warm with a slice of No Yeast Bread and add more hot sauce, salt and pepper to taste.

How To Store and Reheat Leftovers

Store any leftovers in a closed container in the refrigerator for up to 4 days. Before reheating add a little water to the dish as the rice will have absorbed most of it while being stored.

Reheat in a skillet over medium heat for 5 minutes or until warmed through. Or place the contents in a microwave safe bowl, cover and reheat for 90 seconds on high power.

Enjoy! Mary

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