Servings: 8
Preparation Time: 25 minutes
Start to Finish Time: 1 hour 25 minutes
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Chef ETL’s Bayou Basil Jambalaya: A Fusion of Creole and Italian Flavors
I’ve delved deeply into traditional and authentic jambalaya recipes, and while most follow a similar foundation, subtle variations can enhance the flavors in unique ways. Some traditions call for using lard instead of oil, incorporating homemade chicken or seafood stock, or even adding crabs, oysters, or pork shoulder for extra depth.
However, I’ve taken a bold step beyond tradition by introducing basil pesto to create a truly distinctive flavor profile, without compromising the essence of jambalaya. If you’re a jambalaya enthusiast who enjoys experimenting with bold new flavors, then Chef ETL’s Bayou Basil Jambalaya is the perfect dish for you.
This recipe harmonizes the rustic, hearty spirit of Louisiana jambalaya with a fresh Italian twist, blending the smoky richness of meats and seafood with the vibrant notes of basil, garlic, and Parmesan. The result? A fusion that captures the best of both worlds and delivers an unforgettable taste experience.
A New Take on Tradition
Jambalaya is a classic Southern dish that embodies the heart of Creole and Cajun cooking. Traditionally, it’s made with a flavorful mix of proteins, such as andouille sausage, chicken, and shrimp, combined with the “Holy Trinity” of onion, celery, and bell pepper, and all cooked together with rice and spices in a single pot. It’s a perfect one-pot wonder, filling and full of flavor.
But here, we’ve added an unexpected twist—pesto. While pesto is typically associated with Italian dishes like pasta, its fresh ingredients of basil, garlic, pine nuts, and Parmesan pair surprisingly well with the smoky, spiced depth of jambalaya. The pesto is stirred in at the end, right before serving, infusing the dish with a burst of freshness that perfectly balances the rich and savory elements of the jambalaya base.
Why Pesto?
You might be thinking, “Pesto in jambalaya?” It may sound unconventional, but pesto’s fresh, green flavors bring a brightness to the dish that contrasts beautifully with the Cajun and Creole spices. The basil provides a refreshing herbal note, while the garlic and Parmesan add depth and richness. It’s a match that not only works but elevates the entire dish.
By adding pesto to the jambalaya, you get a unique balance—spicy, earthy, and smoky flavors from the sausage and Cajun seasoning, paired with the fresh and vibrant notes of the pesto. This fusion results in a dish that feels comforting yet sophisticated, perfect for impressing guests at a dinner party or simply enjoying a new twist on a weeknight favorite.
The Cooking Process
Chef ETL’s Bayou Basil Jambalaya starts much like traditional jambalaya. You’ll brown slices of smoky andouille sausage and juicy chicken thighs or breasts to create a rich foundation. The vegetables—onions, green bell peppers, and celery—follow next, softening and soaking up the flavors from the meat. Then comes the seasoning—Cajun spices, paprika, thyme, and bay leaves—infusing the dish with that signature Louisiana heat and depth.
The rice is added, along with chicken stock and diced tomatoes, and the whole mixture simmers together, allowing the rice to soak up all those incredible flavors. Finally, tender shrimp is stirred in at the last minute, so it remains juicy and plump.
But here’s where things take a turn. Instead of stopping at a traditional jambalaya, we stir in a generous amount of homemade basil pesto. The fresh, green pesto brings a pop of flavor that lightens up the dish, offering a completely new taste experience.
Perfect for Any Occasion
Chef ETL’s Bayou Basil Jambalaya is a versatile dish that works just as well for a casual family meal as it does for entertaining guests. Its unique combination of flavors makes it stand out from the usual fare, yet it retains the comforting, familiar warmth of a one-pot meal.
This dish is best served fresh and hot, with a sprinkle of chopped green onions and fresh basil for a burst of color and added freshness. Whether you’re a jambalaya purist or someone who loves to mix things up in the kitchen, this recipe is sure to become a new favorite.
A Flavorful Twist on Comfort Food
Chef ETL’s Bayou Basil Jambalaya offers the best of both Creole and Italian cuisines in one bowl. It’s a celebration of flavors—smoky, spicy, and fresh—all harmonizing together in a way that’s comforting yet exciting. The combination of jambalaya’s traditional elements with the unexpected addition of pesto creates a dish that’s memorable, delicious, and perfect for anyone looking to take their jambalaya to the next level.
Try it out, and enjoy the unique journey from the Louisiana bayou to the heart of Italy, all in a single, flavorful bite!
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Ingredients:
12 ounces Andouille sausage, sliced
1 pound chicken thighs, boneless & skinless, diced
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, diced
1 each green bell pepper, diced
3 stalks celery, diced
5 cloves garlic, minced
2 tablespoons Cajun seasoning (see TIPS)
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
2 each bay leaves
salt and pepper to taste
2 cups long-grain white rice
4 cups chicken stock
1 14.5 oz can canned diced tomatoes, with juices
1/2 cup pesto, tomato/basil, ready to serve
3 each green onions, sliced
TIP: If you like it spicier, add extra Cajun seasoning or a splash of hot sauce.
Instructions:
Heat 1 tbsp of olive oil in a large pot over medium heat. Add the Andouille sausage and cook until browned (about 5-6 minutes). Remove sausage from the pot and set aside.
In the same pot, add the diced chicken and cook until browned (about 5-6 minutes). Remove and set aside with the sausage.
Add another 1 tbsp of olive oil if needed, then add the onion, green bell pepper, celery, and garlic. Sauté until the vegetables soften (about 5 minutes).
Stir in the Cajun seasoning, paprika, thyme, oregano, and bay leaves. Cook for another 1-2 minutes to toast the spices.
Add the rice, stirring to coat with the spices and oil.
Pour in the chicken stock and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, until the rice is tender and the liquid has absorbed.
In the last 5 minutes of cooking, add the shrimp, chicken, and sausage back into the pot to finish cooking with the rice.
Finish and Serve: Once the jambalaya is done, remove it from the heat and stir in pesto.
Serve hot, garnished with chopped green onions.