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Looking for side dishes to serve with Jambalaya? You’ve come to the right place.
After living in New Orleans for 20 years, I’ve got just the recipes for you to try! Whether you are making jambalaya for the first time or serving it on a special occasion, it’s always the starring dish.
What Goes with Jambalaya?
Jambalaya is a hearty rice dish prepared with plenty of spices, meat, and seafood. Below you’ll find other New Orleans staple recipes and veggie sides that pair perfectly with this flavorful dish.
What is Traditionally served with Jambalaya?
On occasion, you’ll find jambalaya served with a New Orleans Style Gumbo or Shrimp Étouffée, it’s definitely a feast and usually during special events. However, for basic weeknights or casual get-togethers, recipes like the ones right below are must-makes with this hearty Cajun staple.
Salads to Serve with Jambalaya
Want to keep it light? Make one of these salads and enjoy it along with your jambalaya!
What Vegetables Go Well with Jambalaya
Typically, in Louisiana, Jambalaya will be served with smothered greens beans, a side salad, or tomato and cucumber salad, depending on whose house you are eating at or the occasion. Personally, my go-to veggie side dish for this is sauteéd greens beans, super quick and tasty!
More Classic Sides for Jambalaya
The recipes above are the most common side dishes, but the ideas below are worth noting:
- Cornbread
- Cheddar Biscuits
- Hush Puppies
- Collard Greens
- Corn on the Cob
- Corn Maque Choux
- Fried Okra
Whatever you choose to serve with it, you’ve got to start with a Classic New Orleans Jambalaya recipe.
What to Serve with Jambalaya
Ingredients
Classic Jambalaya
- 1 tablespoon oil
- 1 pound andouille or smoked sausage, sliced diagonally
- 2-3 green onions, chopped, whites and greens separated
- 14- ounce can diced tomatoes, drained
- 1 box Zatarains Jambalaya Mix
- 2 ½ cups water, check box directions*
- ½ pound shrimp, peeled and deveined
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the sausage and sauté for 3 minutes or until the sausage is browned. Add the onions and sauté for about 1 minute.
- Add the tomatoes and rice mix, and stir to combine the seasonings with the rest of the ingredients.
- Pour the water in and stir to combine. Bring the mixture to a boil and reduce the heat to low. Cover with the lid and simmer for 20 minutes.
- Remove the lid, place the shrimp over the rice, and sprinkle the green onion tops. Cover and cook for 5 to 7 minutes until the shrimp are cooked through.
- Serve immediately.
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