Jambalaya Recipes

The pork for this crowd pleaser can be roasted a day ahead, shredded and chilled.

Drumsticks or breasts can be used in addition to or in place of the chicken thighs in this recipe.

Katy Sparks doesn't agree that nursing mothers shouldn't eat spicy foods. But if you want to lower the heat level in this recipe, substitute sweet sausage for the andouille and skip the poblano.

To make this jambalaya stand out, use incredible lump crabmeat, great andouille sausage and a good hit of Old Bay seasoning.

Between the andouille sausage and the cayenne, this is one spicy dish. With plenty of rice, vegetables, and chicken in the pot, it's also a satisfying dinner. If you can't find andouille and need to substitute a milder sausage, increase the cayenne to one-half teaspoon.

Chef John Besh of August in New Orleans says he's been eating jambalaya ever since he could chew. For this quick, simplified version of the Creole classic, he insists on high-quality, well-seasoned meat because the andouille and breakfast sausage provide the bulk of the flavor in the dish.

This leaner take on jambalaya features much less andouille sausage than the classic (health-conscious chef Rocco DiSpirito prefers chicken and turkey andouille). To make up for the assertively spiced meat, DiSpirito amps up the rice with chipotle chile powder and adobo seasoning, a zesty spice blend of garlic, oregano and black pepper.