As you start planning your next gathering, one dish that truly stands out and promises to impress is Commander’s Palace Jambalaya. Picture this: a vibrant, hearty pot brimming with delicious flavors, perfectly suited for any occasion. However, you might be wondering, what can you pair with this delightful dish?
Consider serving it with warm French bread to soak up all that amazing sauce. A crisp green salad on the side will provide a refreshing contrast. For drinks, a chilled Sauvignon Blanc or a classic Sweet Tea can complement the flavors beautifully. You can’t go wrong with these pairings!
Let me share a little secret: when you hear the name Commander’s Palace, it sparks culinary dreams. Located in New Orleans, this restaurant is iconic for its rich history and tantalizing dishes.
One star of their menu is the jambalaya, a rich and flavorful dish that transports you straight to the streets of New Orleans. Through my exploration of their recipe, I discovered flavors that blend harmoniously, a story that dances through each bite, and a dish that brings people together.
So, let’s dive into this tasty creation, dissecting what makes Commander’s Palace Jambalaya so special, revealing its secrets, and guiding you through making it right in your kitchen.
What Is Commander’s Palace Jambalaya?
Commander’s Palace Jambalaya is not just a meal; it’s a culinary experience rooted in Cajun and Creole traditions. This dish features a delightful medley of proteins including sausage, shrimp, fish, and even oysters, making it a seafood lover’s paradise.
But it doesn’t stop there. The magic lies in the spices and the method of preparation. The layering of flavors is intentional, a testament to the culinary expertise the team at Commander’s Palace applies to their craft. This dish tells a story, each ingredient bringing its own flair to the table, literally!
What Is the Flavor Profile of This Dish?
When you first take a bite of Commander’s Palace Jambalaya, the explosion of flavors is nothing short of mesmerizing. The smoky richness from the andouille sausage dances with the sweetness of bell peppers and the subtle heat from the Creole seasoning. With the addition of fresh seafood, the dish showcases the deep flavors of the Gulf.
The use of aromatic spices, combined with the freshness of ingredients like tomatoes and green onions, rounds out the experience. The bay leaves infuse a subtle herbal note, while the garlic adds a punch of warmth and depth. Trust me, this dish is a symphony of flavors that leaves you craving for more.
What Makes This Recipe Different From Other Jambalayas?
While there are countless jambalaya recipes out there, Commander’s Palace stands apart due to its rich history and commitment to using high-quality ingredients. The seafood component is embraced fully, showcasing local catches, particularly oysters, which are often not found in other versions.
Moreover, their use of homemade chicken stock is crucial. It adds layers of flavor that are simply unattainable with store-bought varieties. Each element of this dish is crafted with a purpose, ensuring that you are savoring every bite.
Ingredients You’ll Need
Here’s what you’ll need to create this masterpiece at home:
- 2 tbsp. unsalted butter
- 1 tbsp. Worcestershire sauce
- 1 lb. andouille sausage (or another smoked sausage), cut into 1/4″ rounds
- 1 cup diced smoked ham
- 1 large bell pepper (green for a hint of heat), chopped into large chunks
- 1 large onion, chopped into large pieces
- 3 ribs of celery, chopped into large pieces
- 1 small head of garlic, cloves peeled and minced
- Creole seasoning, to taste
- Kosher salt and freshly cracked black pepper, to taste
- 2 large tomatoes, cored, seeded, and diced
- 1 lb. medium shrimp, deveined and peeled
- 1/2 lb. fish fillets, cubed (trout, catfish, redfish, bass, or bluefish work well)*
- 2 bay leaves
- 3 cups long-grain rice, thoroughly rinsed
- 6 cups homemade chicken stock
- 1 pint shucked oysters, along with their liquor
- 2 bunches green onions, finely sliced, for garnish
- Hot sauce, for drizzling on top
Step-by-Step Directions
Here is a detailed guide to making this jambalaya. Follow along carefully to create a dish that your friends and family will rave about!
Step 1: Prepare the Ingredients
Begin by gathering all your ingredients. Chop the onions, bell peppers, and celery, and mince the garlic. This means when you start cooking, everything is within arm’s reach.
Step 2: Start with the Base
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the andouille sausage and diced ham. Sauté for about 5 to 7 minutes until the meats are browned and the flavors begin to meld. The sizzling sound of meat hitting the hot pan should feel like a hug for the ears!
Step 3: Add Vegetables and Seasonings
Next, toss in your chopped vegetables: bell pepper, onion, and celery. Cook them for about 5 minutes until they soften. The aroma wafting through your kitchen is sure to pull family members from their rooms! Stir in the minced garlic, and let it cook for an additional minute.
Now, sprinkle in the Creole seasoning, along with salt and pepper. Remember, seasoning is key. Adjust according to your taste preference.
Step 4: Toss in the Tomatoes
Add the diced tomatoes into the pot. Stir well, and let everything simmer together for another 5 minutes. This step helps develop the flavors, allowing the tomatoes to break down and meld with the meats and spices.
Step 5: Introduce the Rice
Once the tomatoes have softened, it’s time to add the rice. Pour it into the pot and stir it to coat it in the rich mixture. This helps to infuse the rice with flavor.
Step 6: Add Stock and Bay Leaves
Now, pour in the chicken stock, stirring gently to combine everything. Toss in the bay leaves, which will impart a lovely herbal note as the mixture cooks.
Step 7: Bring to a Boil and Reduce to Simmer
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 20-25 minutes or until the rice is fully cooked and has absorbed most of the liquid.
Step 8: Add the Seafood
After the rice is cooked, carefully fold in the shrimp and fish fillets. Allow this to simmer for an additional 5-7 minutes. Lastly, add the oysters and their liquor. The oysters will only need a few minutes to heat up and infuse their flavor into the jambalaya.
Step 9: Finish and Serve
Once everything is cooked thoroughly, remove the pot from the heat. Discard the bay leaves. Garnish your jambalaya with finely sliced green onions, and if you dare, drizzle a bit of hot sauce atop each serving. This dish is ready to hit the table!
Tips On Making Commander’s Palace Jambalaya
- Use Fresh Ingredients: Always opt for fresh vegetables and high-quality seafood. Freshness amplifies flavors.
- Customize Spice Levels: Don’t hesitate to adjust the amount of Creole seasoning according to your heat tolerance. Remember, you can always add more, but you can’t take it out.
- Stock Matters: Homemade chicken stock can elevate this dish significantly. If you are short on time, consider using a low-sodium version from the store, but homemade is best.
- Don’t Rush the Cooking: Letting the jambalaya simmer slowly helps the flavors meld beautifully. Avoid lifting the lid too often.
- Leftovers Are Gold: Jambalaya often tastes even better the next day. If you have leftovers, let them chill in the fridge. The flavors will deepen, making reheating a flavorful delight.
Nutrition Information
commander’s palace jambalaya recipe nutrition facts
How Can I Store This Commander’s Palace Jambalaya?
Storing this jambalaya is straightforward. First, let it cool to room temperature. It can then be placed in an airtight container and stored in the refrigerator. It should keep well for 3 to 4 days.
For longer storage, consider freezing it. Jambalaya can be frozen as well, but it’s best enjoyed fresh. When freezing, use a freezer-safe container and make sure to label it with the date. It will last for up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave.
If the Items Are Not Available in Your Kitchen, What Are Some Substitute Options for the Ingredients?
Sometimes, you may not have access to the specific ingredients. Here are some alternatives you might consider:
- Andouille Sausage: Chorizo or kielbasa can be great substitutes. They both bring a unique smoky flavor.
- Shrimp: If shrimp is not available, you could use scallops or even a variety of white fish.
- Fish Fillets: Use canned tuna or crab meat instead. While they’ll change the flavor slightly, they’ll still give you that seafood experience.
- Oysters: If you can’t find fresh oysters, clams or mussels can work, or simply skip them if shellfish isn’t your thing.
By keeping these substitutes in mind, you’ll still be able to whip up a delicious jambalaya, even on days when your pantry feels bare
Commander’s Palace Jambalaya Recipe
Equipment
- Large pot
Ingredients
- 2 tbsp. unsalted butter
- 1 tbsp. Worcestershire sauce
- 1 lb. andouille sausage or another smoked sausage, cut into 1/4″ rounds
- 1 cup diced smoked ham
- 1 large bell pepper green for a hint of heat, chopped into large chunks
- 1 large onion chopped into large pieces
- 3 ribs of celery chopped into large pieces
- 1 small head of garlic cloves peeled and minced
- Creole seasoning to taste
- Kosher salt and freshly cracked black pepper to taste
- 2 large tomatoes cored, seeded, and diced
- 1 lb. medium shrimp deveined and peeled
- 1/2 lb. fish fillets cubed (trout, catfish, redfish, bass, or bluefish work well)*
- 2 bay leaves
- 3 cups long-grain rice thoroughly rinsed
- 6 cups homemade chicken stock
- 1 pint shucked oysters along with their liquor
- 2 bunches green onions finely sliced, for garnish
- Hot sauce for drizzling on top
Instructions
- Begin by gathering all your ingredients. Chop the onions, bell peppers, and celery, and mince the garlic. This means when you start cooking, everything is within arm’s reach.
- In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the andouille sausage and diced ham. Sauté for about 5 to 7 minutes until the meats are browned and the flavors begin to meld. The sizzling sound of meat hitting the hot pan should feel like a hug for the ears!
- Next, toss in your chopped vegetables: bell pepper, onion, and celery. Cook them for about 5 minutes until they soften. The aroma wafting through your kitchen is sure to pull family members from their rooms! Stir in the minced garlic, and let it cook for an additional minute.
- Now, sprinkle in the Creole seasoning, along with salt and pepper. Remember, seasoning is key. Adjust according to your taste preference.
- Add the diced tomatoes into the pot. Stir well, and let everything simmer together for another 5 minutes. This step helps develop the flavors, allowing the tomatoes to break down and meld with the meats and spices.
- Once the tomatoes have softened, it’s time to add the rice. Pour it into the pot and stir it to coat it in the rich mixture. This helps to infuse the rice with flavor.
- Now, pour in the chicken stock, stirring gently to combine everything. Toss in the bay leaves, which will impart a lovely herbal note as the mixture cooks.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 20-25 minutes or until the rice is fully cooked and has absorbed most of the liquid.
- After the rice is cooked, carefully fold in the shrimp and fish fillets. Allow this to simmer for an additional 5-7 minutes. Lastly, add the oysters and their liquor. The oysters will only need a few minutes to heat up and infuse their flavor into the jambalaya.
- Once everything is cooked thoroughly, remove the pot from the heat. Discard the bay leaves. Garnish your jambalaya with finely sliced green onions, and if you dare, drizzle a bit of hot sauce atop each serving. This dish is ready to hit the table!
Notes
- Use Fresh Ingredients: Always opt for fresh vegetables and high-quality seafood. Freshness amplifies flavors.
- Customize Spice Levels: Don’t hesitate to adjust the amount of Creole seasoning according to your heat tolerance. Remember, you can always add more, but you can’t take it out.
- Stock Matters: Homemade chicken stock can elevate this dish significantly. If you are short on time, consider using a low-sodium version from the store, but homemade is best.
- Don’t Rush the Cooking: Letting the jambalaya simmer slowly helps the flavors meld beautifully. Avoid lifting the lid too often.
- Leftovers Are Gold: Jambalaya often tastes even better the next day. If you have leftovers, let them chill in the fridge. The flavors will deepen, making reheating a flavorful delight.
Nutrition
Frequently Asked Questions
Conclusion
There you have it! Commander’s Palace Jambalaya is not just a dish; it’s an experience steeped in tradition and flavor. From the first aromatic bite to the last morsel left on your plate, this dish carries stories and memories, perfect for gatherings, celebrations, or cozy evenings at home.
I hope this journey into the flavors of jambalaya inspires you to try making this dish. Why not gather your ingredients, roll up your sleeves, and get cooking? You might just create a new favorite dish that brings everyone together, celebrating life through food and flavors. So, grab that spoon, a bowl of jambalaya, and dig in! You won’t regret it!
