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.
Zesty Creole Coleslaw
Bring all the Louisiana flavors to your table with this quick and easy creole coleslaw that pairs great with everything!
New Orleans Fried Catfish
The seasoning in the light flour and cornmeal coating makes this Louisiana-style fried catfish the best fried fish out there!
Spicy Green Beans
Want to add a green veggie to your Jambalaya? Make these green beans quickly while the rice cooks.
Creole Tomato Salad
A fresh, colorful, and super tasty creole tomato salad is everything you need on a hot summer day to serve with Jambalaya.
Classic Deviled Eggs
This irresistible appetizer is one few can resist! Easy to make and oh.so.good! Make extra because they’ll fly from the tray!
Sweet Potato Salad
Potato salad like you’ve never had it before. This epic combination of sweet potatoes, seasonings, and a creamy dressing is out of this world.
Homemade King Cake
Who says you can’t eat King Cake year-round? With this recipe on hand, you can enjoy this classic cake any time you want.
Salads to Serve with Jambalaya
Want to keep it light? Make one of these salads and enjoy it along with your jambalaya!
Easy Side Salad
This is my go-to salad choice, for any recipe!
Tomato Tuna Salad
Fresh and crunchy pairs perfectly with jambalaya.
Antipasto Salad
Perfect for the grazers who love to build their own salad, this has a little of everything!
Mint Watermelon Salad
Quick and easy and a summer staple!
Carrot Raisin Salad
Made with fresh pineapple, sweet raisins, and shredded carrots tossed in a light, creamy dressing.
Cobb Salad Dip
This quick and easy salad dip is a great side for your next Jambalaya night.
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.
PrintWhat to Serve with Jambalaya
The best sides and ideas to serve with classic jambalaya like the recipe below.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6
- Category: Dinner
- Method: Stovetop
- Cuisine: New Orleans
Ingredients
- 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.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 389
- Sugar: 4.1 g
- Sodium: 975.1 mg
- Fat: 26.3 g
- Saturated Fat: 7.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 18.5 g
- Fiber: 2.2 g
- Protein: 17.6 g
- Cholesterol: 106.9 mg
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