When Comfort is in Order

Whether you need a little comfort after a night on Bourbon Street, Bourbon Street

or it’s just been one of those days, this recipe will do the trick. bourbon street by day

And it’s not just a comfort food dish. It’s also a quintessential New Orleans recipe that’s just downright delicious. New Orleans

Mike and I enjoyed our first taste of authentic New Orleans’ Jambalaya on our last day in the Big Easy at a downtown spot called Mother’s. We had heard that their oyster po’ boys were a must. Well, having already had an oyster po’ boy the day before, I opted for the red beans and rice, Jerry’s jambalaya and of course the bread pudding (that was Ah-mazing!). So today we bring you Jerry’s Jambalaya. Jambalaya

Fortunately Mother’s had the recipe online, so we did our best to stick to it. First, we started with the Creole tomato sauce – tomatoes, shallots, seasonings and a splash of red wine. creole tomato sauce

Then it was time for the jambalaya for which there are no doubt many a family recipe with no two alike. Our version features smoked sausage (we used kielbasa) and chicken (we had some leftover grilled chicken from the freezer). New Orleans jambalaya

Chorizo would be fantastic in this as well, but we wanted to keep it toned down for the kids. Other ingredients include rice, chicken stock and of course the New Orleans’ “holy trinity” of celery, onions and bell pepper. Seasonings for the jambalaya feature thyme, basil, oregano, white pepper and cayenne. Feel free to adjust the cayenne to taste, again we kept ours on the less spicy side. NOLA jambalaya

There are a lot of ingredients which may make this seem like a time consuming recipe, but really with a little mise en place, it’s not too bad. Once everything is chopped up, most of it cooks itself. While our at home attempt wasn’t quite the same as my dish at Mother’s, it was still pretty darn delicious. It was filling, flavorful, warm and comforting. cajun food

Most importantly it was a hit with the whole family. Mike, Miss A and I gave it 3 spoons – Miss A particularly loved the sausage – and Mr. N gave it 3-1/2 spoons. The recipe also made plenty of leftovers which made for an easy dinner later in the week (always a bonus!).

We’ll be back next week with a holiday treat from the country of Chile! Until then, we’ll leave you with one last pic…Miss A enjoying her souvenir from NOLA. In fact it was what she “wanted her whole entire life!” 😉 Mardi Gras ready

Print this recipe: Creole Tomato Sauce
Print this recipe: Jambalaya

49 thoughts on “When Comfort is in Order

  1. Sawsan@ Chef in disguise says:

    This sounds like comfort food at its best..full of flavors and textures.
    Miss A’s picture and comment put a big smile on my face,she reminds me of my daughter when she was younger, everything was so dramatic with her..still is actually 🙂


  2. Charles says:

    Well damn, I’ve never been to New Orleans but those second and third photos sure looked familiar for some reason… I did a bit of head-scratching and then realised that that zombie game Left4Dead 2 has New Orleans as one of its maps. Perhaps that’s even the same street!.

    Anyhoo – I don’t think I was ever fortunate enough to have a jambalaya. It looks fantastic… great warming dish, packed with flavours. Totally agree about the chorizo. I even thought the kielbasa was chorizo at first. Can you not get mild chorizo there? We can usually get it in three or four different “spice levels”.


    • Kristy says:

      That does look like the same street – or at the very least a street in French quarter. 🙂 Cool! I think you would love jambalaya Charles! It’s one of those recipes you can totally play with and it will always taste good. 🙂 I’ll have to check for different levels of heat on our chorizo. I haven’t noticed before. I’m sure at least one of the stores around here would have the different types. 🙂 Thanks for the tip!


  3. Caroline says:

    I love when restaurants actually have recipes for their dishes online. I would have wanted to recreate this jambalaya as well! I think I’ve only had the dish once before, so I’m gonna need to give this recipe a try. That photo of Miss A is absolutely adorable! What a great souvenir. 🙂


  4. Nami | Just One Cookbook says:

    My friend who used to make really great Jambalaya moved away, and since then I hadn’t had any Jambalaya! The fact that you ate this at the restaurant and you cooked and showed with us, I’m really excited to try this recipe! Miss A is really cute! I love her smile!


  5. Kelly @ Inspired Edibles says:

    What an adorable photo of Miss A enjoying what she’s wanted her whole life…I find it suits her too! So cute. Your Jambalaya sounds wonderful Kristy – I like the idea of adjusting the temperature – as things get colder outside we tend to move towards those warming/spicy dishes in our home. I think our whole family would love this one!


  6. Karen says:

    Your wonderful trip to New Orleans inspired you to make one of my favorite dishes…it looks great. I usually use andouille sausage but it might be two spicy for your two little sous chefs.


  7. Profiteroles & Ponytails says:

    Oh boy this one is for my husband Kevin. He is a HUGE jambalaya fan but insists that I go to the market to buy andouille sausage since he feels that is authentic. So you must tell me — do they use andouille in their jambalaya in New Orleans? I checked Mother’s recipe and it said to use smoked sausage. Anyway, this looks terrific Kristy. I will definitely give it a try soon as it will make someone here very happy. Hugs to you and the family.


    • Kristy says:

      Hi Barb! They did use andouille sausage in some versions of the jambalaya. They options are just so varied and all delicious! We looked for andouille here (albeit not at multiple stores this time), but couldn’t find any. We did get some chorizo, but then decided against it with the kids.


  8. Three Well Beings says:

    I like anything that sounds like comfort food, Kristy! We need a big old bowl full of it! I love the idea that the heat can be adjusted. And it just sounds so tasty. And I would really love some of that bread pudding you enjoyed! 🙂 I hope the new week is a good one for you and your family as we head into Christmas. oxo


  9. Bam's Kitchen says:

    Nola is gorgeous, so pretty. I love how traveling really makes you think about different dishes and flavors that you might have thought to make unless you went for a visit. A beautiful dish and very kid friendly. Take Care, BAM


    • Kristy says:

      It’s my favorite part of traveling BAM! I just need to get back to Europe now…My experience there was before I learned to really appreciate food and cooking. It would be a totally new adventure now!


  10. ChgoJohn says:

    I think you’ve put together a winning dish here, Kristy, especially given the number of spoons your SousChefs gave it. Jambalaya is one of New Orleans true gems. And that’s saying a lot for any dish in a city that is Mecca for foodies.
    Miss A looks like she’s ready for the Masquerade Ball. Tell M’Lady her coach awaits …


  11. A_Boleyn says:

    I love jambalaya. My favourite version to make at home had duck meat, shrimp and chorizo in it. Of course the base was Zatarain’s Jambalaya rice mix. 🙂

    By the way, I would have had a po’ boy (fried oyster, catfish, shrimp … whatever) every day I was there. With at least one or 2 pralines for afters. Late in the evening, a stroll to Preservation Hall, Hurricane in hand, for some music. Heaven.


    • Kristy says:

      Oh my goodness Maria! That would be to die for! Duck meat!!!! Love it. 🙂 I did have a great po’ boy (oyster) at another restaurant in the garden district. There was just so much new food to keep trying that I think I was perpetually full! 🙂 It was heaven.


  12. Eha says:

    Quite an unusual way of preparing jambalaya: it will be huge fun to try! Oh, and I think Miss A will love that photo of herself all her life also: delightful 🙂 !


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