While we were in New Orleans we took a cooking class at the New Orleans School of Cooking. These classes were so much fun. The hands on class was amazing. We had the chance to dive into the kitchen and learn to make some truly amazing recipes.
Both John and I loved these classes. We are now looking at cooking classes we can take in other destinations. Such a great way to learn to make the food of the city and learn new cooking skills.
Today we are sharing the Jambalaya Recipe we learned how to make in class.
Jambalaya Recipe
Ingredients
1/4 cup oil
1 cooked chicken, cut up
1 1/2 pounds sausage
4 cups chopped onions
2 cups chopped celery
2 cups chopped green peppers
1 tbsp chopped garlic
4 cups long grain rice
5 cup stock
2 tsp Cajun seasoning
Directions
1. Season and brown the chicken in oil (lard or bacon drippings) over medium to high heat.
2. Add in the sausage and saute with the chicken
3. Remove the chicken and sausage from the pot leaving the drippings in the pot
4. Saute onions, celery, green pepper and garlic in the pot until tender. Return chicken and sausage to the pot.
5. Add in stock and Cajun seasoning bring to a boil.
6. Add in long grain rice and stir together, bring pot to a rapid boil
7. Stir again and remove the pot from heat and cover, let rest for 25 minutes
8. Remove cover and stir rice from top to bottom completely
Tips we learned in class
1. Add more seasoning than you expect to compensate for the rice
2. The combination of onions, celery and green peppers is called the Trinity in New Orleans.
This recipe makes 12 servings.
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- 1/4 cup oil
- 1 cooked chicken cut up
- 1 1/2 pounds sausage
- 4 cups chopped onions
- 2 cups chopped celery
- 2 cups chopped green peppers
- 1 tbsp chopped garlic
- 4 cups long grain rice
- 5 cup stock
- 2 tsp Cajun seasoning
-
Season and brown the chicken in oil (lard or bacon drippings) over medium to high heat.
-
Add in the sausage and saute with the chicken
-
Remove the chicken and sausage from the pot leaving the drippings in the pot
-
Saute onions, celery, green pepper and garlic in the pot until tender. Return chicken and sausage to the pot.
-
Add in stock and Cajun seasoning bring to a boil.
-
Add in long grain rice and stir together, bring pot to a rapid boil
-
Stir again and remove the pot from heat and cover, let rest for 25 minutes
-
Remove cover and stir rice from top to bottom completely
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I took the same cooking class a few years ago in New Orleans. I absolutely loved it! We cooked Jambalaya, Gumbo, and Pralines. It opened up my eyes to Creole/cajun cooking and I am obsessed!
Katie, That is fantastic! We are so hooked on creole/cajun food now. We really want to go back and take a few more classes. Plus it is a good reason to just enjoy more amazing New Orleans food.
I’ve been to New Orleans 4 times. My husband and I were making it a yearly event but just didn’t get to do it this year unfortunately. My only downfall is that I’m allergic to shellfish so I miss out on a good portion of Nola food. But i still go foodie crazy there. i seriously spend weeks to months planning on where i am going to eat while there and what exactly i’m going to order for each and every meal.
We winged our last trip down there and didn’t plan anything other than the cooking class. For our next trip I really want to plan out some amazing spots to enjoy dinner. The food is just so good. I dream of a beignet from Cafe DuMonda pretty much every day.
How awesome! I love to try new recipes and have never really had jambalaya quite like this. I think it is such a great “stew” with all of the different ingredients in there, something really fantastic! I would love to try this one day for a family dinner and with a serving of 12 it would be great for leftovers. Thanks for sharing it, I love how easy it is 🙂
With each picture I wanted to go get the stuff and make this. I would love it! My grandmother used to make jambalaya but I never have. I am thinking it’s time to introduce the kids.
The jambalaya looks delicious! I bet a cooking class in New Orleans was fun. I would love to learn how to make some of their desserts. I think it would be especially fun to do with my sweetie, but I don’t think he would be very interested in it. I’m going to have to ask him.
It’s been way too long since I’ve made jambalaya but I’ve got to change that. Your recipe looks and sounds divine. This would make a great meal for this weekend when I’m expecting company. Thank you so much for sharing, I’ll be craving this all week.
I love taking cooking classes in my travels! I make a mean Pad Thai and spring rolls, and to die for ravioli and bruschetta… so much fun to bring back a taste of places I’ve been, and a cool dinner party trick too!
This looks delicious, I might try to veggify it. Thanks for sharing 🙂
I am a BIG Jambalaya fan and am craving some right now! Your recipe looks delicious and thanks for sharing this today!
Your welcome! I can’t wait to make this again soon. My Husband would eat Jambalaya daily if I let him.
I’ve heard of the dish jambalaya before but I never knew what it was so thanks for enlightening me. It’s great that you and John were able to take a cookery class, my stepdad did one last year and loved it. This looks like such a lovely and easy dish to make for dinner.
The cooking class was one of the highlights of our trip. It was so much fun learning how to make new dishes specific to New Orleans.
I love cajun food! I used to go to New Orleans when I was a kid (because we lived close by), but I’ve only been twice since I’ve been an adult. It would be amazing to take a cooking class there. Thanks for the recipe.
OMG, that looks amazing! I’d love to take a cooking class anywhere, but you got to take yours at such a fancy pants school! No wonder your jambalaya recipe looks so tasty!