Cheese And Jambalaya: Perfect Pairing For A Flavorful Dish

Jambalaya is a traditional Louisiana dish that typically consists of meat, vegetables, and rice. While jambalaya can be made without cheese, some recipes call for the addition of cheese to create a creamy and flavourful dish. The type of cheese used in jambalaya can vary, but commonly used options include cheddar, Monterey Jack, and gruyere. In addition to the type of cheese, the specific ingredients and cooking methods can also be adjusted to suit personal preferences.

Monterey Jack cheese

Monterey Jack is a semi-hard cheese with a mild flavour, so it won't overpower the other ingredients in a jambalaya. It has a creamy texture and a slight tang, which makes it a good melting cheese. When melted, it becomes stringy, adding an extra layer of texture to the dish.

Monterey Jack is a good choice for jambalaya because it is not too salty and has a smooth, creamy taste. It is also a very versatile cheese that can be used in many different recipes, from Mexican dishes to casseroles. When used in jambalaya, it adds a nice, subtle flavour without being too rich or overwhelming.

To make a tasty, cheesy jambalaya, simply cook the meat and vegetables, and then add in the spices, liquids, and rice. Once the rice is tender, stir in some Monterey Jack cheese until it is melted and combined. Top with a little more cheese and place under a broiler until browned.

Cheddar, Gruyere, Munster, or Havarti

Jambalaya is a traditional Louisiana dish with roots in West African, Spanish, French, and Caribbean cuisines. It is a savoury rice dish that usually includes some type of meat or seafood, vegetables, and spices. While jambalaya typically includes cheese, the type of cheese is not fixed and can be chosen according to one's preference. Here is some information about four types of cheese that can be used in jambalaya:

Cheddar

Cheddar is a popular and versatile cheese that can be used in a variety of dishes, including jambalaya. It has a sharp, tangy flavour and a firm texture, making it a good choice for those who want a more pronounced cheese taste in their dish.

Gruyere

Gruyere is a Swiss cheese that has a slightly sweet and nutty flavour. It melts well and has a creamy texture, making it a good option for those who want a smoother, more indulgent jambalaya.

Munster

Munster is a French cheese with a strong, pungent aroma and a creamy texture. It has a slightly sour and salty taste that can add a unique flavour to jambalaya.

Havarti

Havarti is a Danish cheese with a mild, buttery flavour and a smooth, creamy texture. It melts well and is a good choice for those who want a more subtle cheese presence in their jambalaya.

When choosing a cheese for jambalaya, it is essential to consider the desired flavour profile and texture of the dish. These four options offer a range of tastes and melting qualities that can enhance the overall dining experience.

Zatarain's Jambalaya with Cheese

Ingredients

• 2 1/2 cups water
• 1 lb. of meat (smoked sausage, cooked chicken, ham or shrimp)
• 1 tablespoon vegetable or olive oil (optional)
• Rice mix

Directions

• MIX 2 1/2 cups water, rice mix, meat of your choice and 1 tbsp. vegetable or olive oil (optional) in a 3-quart saucepan until well blended.
• Bring to boil. Reduce heat to low. Cover and simmer for 25 minutes or until rice is tender.
• REMOVE from heat. Let stand for 5 minutes. Fluff with a fork before serving.

Tips

• If you are adding shrimp, add the cooked shrimp during the last 5 minutes of cooking time.
• Microwave instructions are also available and are included on the Zatarain's website and product packaging.
• This meal pairs well with a side salad or cornbread.

Customer Reviews

Cheesy Jambalaya with Sausage and Chicken

Ingredients:

• ¾ pound skinless boneless chicken breast or thighs
• 8 oz smoked sausage (Andouille, Chorizo, or any smoked sausage)
• 14 oz chicken broth
• 10.5 oz RoTel (or drained diced tomatoes)
• ½ cup sour cream (lower fat is ok)
• 2 teaspoons Creole or Cajun spice
• 2 cups Minute Rice
• 1 ½ cups shredded Monterey Jack cheese
• 8 oz cooked shrimp (optional)
• Salt and pepper to taste
• 2 teaspoons vegetable oil

Method:

Heat 2 teaspoons of vegetable oil in an oven-safe skillet over medium-high heat. Cut the chicken into about 1-inch pieces and add to the hot oil. Cook for 5 minutes, stirring occasionally.

While the chicken is cooking, chop one small onion and one green pepper. Cut 8 oz. of sausage into ¼ inch medallions.

After the chicken has cooked for 5 minutes, add the onion, green pepper, and sausage. Cook until the veggies are tender and the chicken is 165°F internal temperature. This should take about another 7 minutes for a total of about 12 minutes. Then add two crushed or minced garlic cloves and cook for another minute until fragrant.

Add 14 oz of chicken broth and deglaze the pan. Add one 10.5 oz can of RoTel, 2 teaspoons of Cajun spice, and ½ cup of sour cream, and mix well. You can add a bit of salt and black pepper here if you want.

Turn the heat to high and bring to a boil. Add 2 cups of Minute Rice and mix well. Remove from heat, cover with a lid, and turn on the oven broiler.

After 5 minutes, add ½ cup of shredded Monterey Jack cheese and mix well. Add 8 oz of cooked shrimp here if you want.

Top with 1 cup of Monterey Jack cheese.

Place under the broiler until nicely browned — about 3 minutes.

Tips:

• The sausage needs to be precooked for this method. If you want to use raw sausage, cook it with the chicken to 165°F.
• The RoTel adds some spiciness. If you don't want that, use a can of diced tomatoes, drained.
• Some Cajun and Creole spice mixes will have more salt, so taste test before adding any salt.
• You can vary the meat if you want but be sure it is precooked.
• The cheese can be the cheese of your choice, or you can skip it.
• The sour cream adds a lot of creaminess but can be skipped.
• This dish is best served fresh but can be refrigerated for 3-4 days. I do not recommend freezing as it affects the texture.

Rice and cooking methods

Rice is a staple food and an ingredient in millions of households. There are a few simple rules to follow to ensure you get perfect, fluffy rice every time.

Firstly, measuring rice by volume makes it easier to judge how much water to add. Secondly, never stir the rice as it cooks, as this will make it stodgy and sticky.

The type of rice you are cooking will determine the best cooking method.

Long-Grain Rice

Long-grain rice, such as basmati, needs to be rinsed before cooking to remove excess starch. It can then be boiled or cooked using the absorption method. The absorption method involves adding double the volume of water to rice, bringing it to a boil, and then simmering gently for around 10 minutes with the lid on. Do not remove the lid during cooking.

Brown Rice

Brown rice requires more water than white rice and takes longer to cook. It should be soaked in cold water for at least 30 minutes, or up to several hours, to help reduce the cooking time. When boiling brown rice, add 1 1/4 times the amount of water.

Short-Grain Rice

Short-grain rice, used for risotto, paella, and rice pudding, needs its excess starch to make these dishes creamy, so do not rinse it before cooking. For these dishes, the rice is cooked along with the other ingredients.

Oven-Baked Rice

Oven-baked rice is a great method if you want to cook large quantities. It generally takes around 35 minutes for basmati rice. Place the rice in a small casserole dish with a lid and bake at 200°C/390°F (180°C fan) for 35 minutes.

Microwave Rice

Microwave rice is the fastest method and is useful in a time crunch. It takes about 12 minutes in total for basmati rice. Place 1 cup of rice and 2 cups of boiling water in a microwave-proof container and cook on high for 6 minutes, then on medium for 8 minutes.

Rice for Jambalaya

Jambalaya is best made with long-grain rice, specifically, instant rice like Minute Rice. This is because the rice cooks along with the other ingredients, and the cooking method does not accommodate the cooking of other rice types.

Frequently asked questions