While your jambalaya keeps simmering, whisk together cornmeal, flour, sugar, salt, and baking powder in one bowl and melted butter, buttermilk, and egg in another bowl. Mix together the wet and dry ingredients until you get a smooth batter. Spread it into a greased pan and bake for 30 minutes. Hot water cornbread is another tasty thing to serve with your jambalaya.
Add in some water and allow collard greens to simmer for at least 5 minutes. Sweetened vinegar is considered to be a traditional dressing, but you can also use lime or lemon juice mixed with a tiny bit of mustard.
There are a few ways you can cook okra to serve it with jambalaya. For an extra flavor, add in peppers, tomatoes, onions, and carrots. Both options are excellent sides to pair with Jambalaya.
Nothing is more southern than okra. Add tomatoes, peppers, onion, and the bacon you cooked for a diverse blend of flavours. Alternately, deep fry it! Adding more greens to your menu is a great way to have your Jambalaya. This chard recipe is one of the simplest you can ever make.
Cook them in some olive oil, crushed red pepper, and sliced garlic. Since the stems can be a little tough, you may include them in the dish or remove them. To make them tastier, you can add some onions and a little vinegar. You might also like this side because it has a lot of nutritional benefits. Besides, it is ideal if you are looking for a collard greens alternative. Even if you can have Jambalaya alone, getting a side dish would make it more enjoyable.
But, with traditional key ingredients lacking such as saffron, necessity truly became the mother of invention. In many ways, jambalaya is a hodgepodge of cultures and flavors with roots in and around New Orleans. The Spanish recipe and adaptation, to the rice cultivation from the Senegalese slaves from West Africa, to the French mirepoix, sausage from Germans, and cayenne pepper from Native Americans, make the dish itself a melting pot of cultures.
Normally made and served family-style, meaning huge batches, jambalaya sows up at just about any huge gathering. A simple side salad with vinaigrette will do well to cut the cloying dish thanks to its natural acidity.
It would also provide you with a fresh and welcome respite from the medley of flavors you can find in jambalaya. Although not a traditional Southern dish, a fresh salad consisting of your choice of vegetables will make a great and simple side dish. A medley of cucumbers and tomatoes, as well as green bell peppers, onions, olives, and even feta cheese ties your salad to jambalaya, especially with the similarities in ingredients.
Plus, it lends a crusty and buttery texture to an otherwise juicy and rich dish oozing with flavor. This French bread is also known to mop up juices and sauces, making it one of the most perfect side dishes you can serve with this savory rice dish.
A quintessential pairing, of course, is none other than the famous southern-style cornbread that the state is known for. Cornbread is a type of bread that contains cornmeal. Besides allowing you to sop up the remains of your dish, cornbread serves as a wonderful distraction for your tastebuds to take a break every so often. For a healthier and truly Southern side dish, you can opt for green vegetables to add a side of nutrition to an otherwise indulgent meal.
Corn on the cob is another beloved side dish. Besides its sweet and refreshing taste, this side dish is also a breeze to prepare. There are a lot of flavors in one bowl of jambalaya. You may want to keep your side dish nice and simple. A fresh green salad is perfect to pair with jambalaya. This recipe from Creme de la Crumb is made with mixed greens, bacon bits, sunflower seeds, red onion, and cucumber. It is topped with a homemade honey mustard and olive oil dressing. A crisp green salad is delicious next to a hot, spicy bowl of jambalaya.
Fried okra is an amazing side to serve with jambalaya. It sticks to the southern food theme and gives your dinner some crunchy, salty green veggies. We love the okra recipe from Just a Pinch which only requires 5 ingredients to make golden brown okra. The okra is coated in a cornmeal breading and then fried in vegetable oil.
Fry the veggie in olive oil for even more flavor. The combination of crunchy cornmeal and soft-cooked okra is unbeatable. Tender, cheesy cheddar bay biscuits are good with almost any entree. They are especially delicious when served next to jambalaya. The salty cheese and the spicy gumbo are a perfect combination. Dip your cheddar cheese biscuit in the jambalaya juices to sop up every last bite. This recipe from Damn Delicious only takes a few minutes to put together. Cheddar cheese biscuits are a side that everyone in your family will devour.
When you think of bread pudding, you may automatically think of dessert. This savory cornbread pudding from Food52 will completely change how you think about pudding in general. This recipe is made with cornmeal, cheese, and winter squash. It adds a healthy serving of veggies to your jambalaya dinner. Deep-fried hush puppies go well with jambalaya. This is because they are both Louisiana classics! Hush puppies and jambalaya can be found on almost every restaurant menu in New Orleans.
No need to think of new pairings when this classic combination is already perfect! Try this recipe from The Kitchn that every foodie is sure to love. Garlic bread is a great jambalaya side. Pour the jambalaya right over the garlic bread.
This will allow the bread to soak up all the juices and spices from the cajun jambalaya. Andouille sausages and tender chicken from the jambalaya taste amazing on a buttery garlic bread slice. Fresh parmesan cheese, garlic, and herbs top this garlic bread from The Recipe Critic. Jambalaya is packed with all kinds of seafood.
A seafood appetizer goes perfectly with those flavors in the jambalaya. Grilled oysters are an amazing way to make your jambalaya have a summery feel. Top the shucked oysters with minced garlic, parsley, and a little butter. Grill for about 7 minutes then enjoy! When choosing what to serve with jambalaya, think about the origin of the food. Jambalaya is a combination of West African cuisine and Louisiana foods.
Jambalaya has actually been referred to as a melting pot of the two worlds.
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