I couldn’t resist recreating Yard House’s mouthwatering Jambalaya after savoring it just once. There’s something magical about the blend of spices, tender meats, and perfectly cooked rice that makes this dish a standout.
In my kitchen, I put my own spin on this classic Creole favorite, ensuring every bite captures that authentic, comforting flavor. Whether you’re a seasoned cook or just starting out, this copycat recipe is sure to become a new favorite in your meal rotation.
Get ready to bring the vibrant taste of Yard House right to your home with this easy-to-follow Jambalaya recipe.
Ingredients
I’ve meticulously selected each ingredient to perfectly mimic Yard House’s Jambalaya. Here’s what you’ll need to bring this flavorful dish to your kitchen.
Proteins
- 1 lb smoked sausage, sliced into 1/4-inch rounds
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- ½ lb shrimp, peeled and deveined
Vegetables
- 1 large onion, finely chopped
- 1 green bell pepper, diced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
Spices and Seasonings
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquids
- 2 tablespoons vegetable oil
- 1½ cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup long-grain rice
Equipment
To recreate my Yard House Jambalaya copycat, having the right tools makes all the difference. Here’s what you’ll need in your kitchen arsenal:
- Large Dutch Oven or Heavy-Bottomed Pot
Ideal for even heat distribution and perfect for simmering the jambalaya.
- Sharp Chef’s Knife
Essential for chopping vegetables and meats with precision.
- Cutting Board
Provides a stable surface for all your prepping needs.
- Wooden Spoon or Heat-Resistant Spatula
Perfect for stirring without damaging your cookware.
- Measuring Cups and Spoons
Ensures accurate measurement of spices and liquids for balanced flavors.
- Tongs
Handy for turning meats and handling ingredients safely.
- Lid for Your Cooking Pot
Helps retain moisture and meld flavors during the cooking process.
- Serving Ladle
Makes portioning the jambalaya easy and mess-free.
Having these tools ready will streamline your cooking process and help you achieve that authentic Yard House taste every time.
Prep
Getting everything ready before you start cooking ensures a smooth and enjoyable kitchen experience. Let’s dive into chopping and measuring the essential components for our Yard House Jambalaya.
Chopping Vegetables
- Onions: Peel and finely chop two large yellow onions. Aim for uniform pieces to ensure even cooking.
- Bell Peppers: Dice one green and one red bell pepper into medium-sized chunks.
- Celery: Slice three celery stalks into thin, diagonal pieces for that classic jambalaya crunch.
- Garlic: Mince four cloves of garlic until they’re fragrant and ready to infuse the dish with flavor.
Measuring Ingredients
- Proteins:
- 1 pound smoked sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- Spices:
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon dried thyme
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- Liquids:
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes with juice
- Others:
- 2 cups long-grain rice
- 2 tablespoons vegetable oil
Measuring each ingredient accurately is crucial for achieving the perfect balance of flavors in our jambalaya. Make sure to have all your measuring cups and spoons handy before you begin.
Instructions
Follow these steps to create a mouthwatering Yard House Jambalaya right in your kitchen. Each step is designed to build layers of flavor for an authentic Creole experience.
Cooking the Roux
- Heat the Dutch Oven: Place your large Dutch oven over medium heat. Allow it to warm up for about 2 minutes.
- Add Oil and Flour: Pour in 1/2 cup of vegetable oil and gradually whisk in 1/2 cup of all-purpose flour.
- Stir Constantly: Continuously stir the mixture with your wooden spoon for 10-15 minutes until it turns a rich, dark brown color. This creates the flavorful base known as a roux.
- Monitor Color: Keep a close eye to prevent burning. The roux should emit a nutty aroma without any burnt spots.
Sautéing Vegetables and Meats
- Add Vegetables: Incorporate 1 diced onion, 1 diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves into the roux.
- Cook Until Soft: Sauté the mixture for about 5 minutes, stirring frequently until the vegetables are tender.
- Brown the Meats: Add 1 pound of sliced smoked sausage, 1 pound of diced chicken thighs, and 1 pound of peeled and deveined shrimp. Cook until the meats are browned and the shrimp turn pink, approximately 7-10 minutes.
- Season Well: Sprinkle in 2 teaspoons of Creole seasoning, 1 teaspoon of dried thyme, and 1 teaspoon of paprika. Mix thoroughly to coat the vegetables and meats with the spices.
Adding Liquids and Simmering
- Pour in Liquids: Add 1 can (14.5 ounces) of diced tomatoes with their juice and 4 cups of chicken broth to the pot.
- Bring to a Boil: Increase the heat to high and bring the mixture to a rolling boil.
- Reduce Heat and Simmer: Once boiling, reduce the heat to low. Cover the pot with a lid and let it simmer for 20 minutes, allowing the flavors to meld together.
Incorporating Rice and Finalizing
- Add Rice: Stir in 2 cups of long-grain rice, ensuring it’s evenly distributed throughout the jambalaya.
- Cook Until Tender: Cover the pot again and let the mixture simmer for an additional 20-25 minutes, or until the rice is fully cooked and has absorbed the liquid.
- Check Seasoning: Taste the jambalaya and adjust the seasoning with salt and pepper as needed.
- Let It Rest: Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to settle.
- Serve Hot: Garnish with chopped green onions or parsley if desired, and serve your homemade Yard House Jambalaya warm.
Make-Ahead Instructions
Preparing your Yard House Jambalaya ahead of time can save you time and enhance the flavors. Here’s how you can efficiently make it in advance:
- Prepare and Cook the Jambalaya
Follow the recipe steps to fully cook the jambalaya. Ensure it’s properly seasoned and the flavors have melded together.
- Cool Down Promptly
Once cooked, allow the jambalaya to cool at room temperature for no more than 2 hours to maintain food safety.
- Store Properly
Transfer the cooled jambalaya into airtight containers. Label them with the date to keep track of freshness.
- Refrigeration and Freezing
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat on the stovetop over medium heat. Stir occasionally until heated through. |
| Freezer | Up to 3 months | Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave until hot. |
- Reheating Tips
- Stovetop: Place the jambalaya in a saucepan. Add a splash of chicken broth or water to restore moisture. Heat over medium, stirring occasionally.
- Microwave: Use a microwave-safe dish. Cover loosely and heat in intervals of 2 minutes, stirring in between, until heated evenly.
- Enhance Before Serving
Before serving, taste and adjust the seasoning if necessary. Fresh herbs like parsley or green onions can add a burst of freshness.
By following these make-ahead steps, you can enjoy a delicious Yard House Jambalaya anytime with minimal effort.
Serving Suggestions
Once your Yard House Jambalaya is perfectly simmered and bursting with flavors, it’s time to present it in a way that elevates the entire dining experience. Here are some of my favorite ways to serve this hearty dish:
Garnishes
- Fresh Herbs: Sprinkle chopped parsley or green onions on top for a burst of color and a hint of freshness.
- Lemon Wedges: A squeeze of lemon adds a zesty contrast to the rich spices.
- Hot Sauce: Offer a variety of hot sauces for those who like an extra kick.
Side Dishes
- Crusty French Bread: Perfect for mopping up every last bit of the savory juices.
- Cornbread: Adds a sweet and crumbly texture that complements the jambalaya’s spiciness.
- Green Salad: A crisp salad with a light vinaigrette balances the meal with its freshness.
Beverage Pairings
| Beverage | Description |
|---|---|
| Iced Tea | A refreshing classic that cools the palate. |
| Light Beer | A pilsner or lager pairs well without overpowering the flavors. |
| Crisp White Wine | Sauvignon Blanc or Chardonnay enhances the spices. |
Presentation Tips
- Beautiful Bowls: Serve your jambalaya in colorful bowls to make the dish visually appealing.
- Layering Ingredients: When plating, layer the meats and vegetables over the rice for an enticing look.
- Family-Style Serving: Place a large pot of jambalaya in the center of the table, allowing everyone to serve themselves and share stories over the meal.
Extra Touches
- Cheese Grated on Top: A light sprinkle of Parmesan or cheddar can add a creamy texture.
- Avocado Slices: Adds a smooth, buttery element that complements the spices.
- Fried Okra: For an authentic Creole touch, serve a side of crispy fried okra.
By incorporating these serving suggestions, you can transform your Yard House Jambalaya into a memorable meal that delights all the senses. Whether you’re hosting a family dinner or a casual get-together, these ideas will help you present your dish with flair and finesse.
Storage and Reheating
After enjoying a hearty batch of my Yard House Jambalaya, you’ll want to know how to store and reheat it to maintain its rich flavors and delightful textures. Here’s how I ensure my jambalaya stays just as delicious when saved for later meals.
Storing Your Jambalaya
- Cool Promptly
- Allow the jambalaya to cool to room temperature within two hours of cooking. This prevents bacterial growth and preserves flavor integrity.
- Portion Appropriately
- Divide the jambalaya into airtight containers. Smaller portions make reheating easier and faster.
- Refrigerate or Freeze
- Refrigeration: Store in the refrigerator for up to 4 days.
- Freezing: Place in freezer-safe containers or heavy-duty freezer bags for up to 3 months.
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer | Up to 3 months |
Reheating Your Jambalaya
- Thaw if Frozen
- Transfer frozen jambalaya to the refrigerator and let it thaw overnight for best results.
- Stovetop Reheating
- Heat a large skillet or saucepan over medium heat.
- Add the jambalaya and a splash of chicken broth or water to loosen the mixture.
- Stir occasionally until heated through, about 10-15 minutes.
- Adjust seasoning with salt and pepper as needed.
- Microwave Reheating
- Place a portion of jambalaya in a microwave-safe dish.
- Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent.
- Heat on high for 2-3 minutes, stirring halfway through.
- Ensure the jambalaya is steaming hot before serving.
- Enhance Before Serving
- Freshen up the dish by adding a sprinkle of chopped green onions or parsley.
- A squeeze of lemon juice can brighten the flavors nicely.
Tips for Perfect Reheating
- Add Moisture: Jambalaya can thicken upon storage. Adding a bit of broth or water helps retain its original consistency.
- Gentle Heat: Reheating on medium or medium-high settings prevents the proteins from becoming tough.
- Taste and Adjust: Always taste your jambalaya after reheating and adjust the seasoning to ensure the flavors remain balanced.
By following these storage and reheating steps, you can enjoy the vibrant and comforting flavors of Yard House Jambalaya anytime, making it a staple in your meal rotation.
Conclusion
Making this Yard House Jambalaya at home has been such a rewarding experience. I love how the rich flavors come together just like the original. It’s satisfying to recreate a favorite dish and enjoy it with family and friends.
I hope you try this copycat recipe and find it as delicious and easy to make as I did. Whether you’re a seasoned cook or just starting out, this jambalaya is sure to become a favorite in your kitchen. Happy cooking!
