Pinoy Seafood Jambalaya

Pinoy Seafood Jambalaya
Pinoy Seafood Jambalaya. To my understanding Jambalaya is the Louisiana version of the Spanish Paella, cooking method is done to suit the ingredients that are available locally in Louisiana, including ingredients that are native to Louisiana, like the Andouille sausage and Tasso Ham. Cooking Jambalaya is more similar the Pinoy version of Paella or Arroz Valeciana, compared to cooking an authentic Spanish Paella which take a lot of cooking stages and off course a lot of time and using the right pan called paellera. Both Jambalaya and our Pinoy version of paella are cooked with an ordinary deep pan. To understand the origins and how Jambalaya is cooked I have included on this post a video which I thought the author have effectively explained in details and with cooking example of his version of Jambalaya.

How to Make Jambalaya / What is Jambalaya?

For my version of Pinoy Seafood Jambalaya I just incorporated my cooking method of Seafood Paella. Obviously I do not have the Andouille sausage and Tasso Ham so I just used the Pinoy longanisa sausage and Pinoy sweet ham. Since this is my first time to cook Jambalaya I have opted to use the ready to cook processed longanisa sausage similar to the breakfast longanisa served on most fastfood chains instead of the garlicky Vigan or Lukban longanisa. For the ham I just used the processed sliced hams instead of the Fiesta hams. I may try to use those ingredients if I have a change to cook a second version of our Pinoy Jambalaya.

Pinoy Jambalaya

Don’t be daunted with the long list of ingredients, cooking is almost similar to our Paella recipes that we have already shared. Just make sure that all the ingredients are already at hand before starting to cook. Just remember because of the long list there is a tendency that the ingredients that you have shopped are more than what is required, just keep the excess ingredients for other dish do not try to dump it all for the sake of not wasting.


Here is the recipe of my version of Pinoy Jambalaya, try it and good luck.


2 cups ordinary rice, rinsed, soaked for at least 15 minutes
1 cup glutinous rice, rinsed, soaked for at least 15 minutes
1 cup longanisa sausage, cut into thin slices crosswise
1 cup sweet ham, cut into squares
1 chicken thigh, cut into cubes
1 cup pre boiled pork, cut into cubes
1/4 kilo clams, pre boiled
1/4 kilo mussels, pre boiled
1/4 kilo medium size shrimp, shelled
1/4 kilo large squid, cut into rings
1 head garlic, peeled, crushed, chopped
2 medium size onion, peeled, chopped
2 medium size green/red bell pepper, deseeded, diced
2 small celery stalk, diced
2-3 stalks parsley, chopped
1-2 tbsp. paprika
1-2 tbsp. annatto powder
1 tsp ground black pepper
1/2-1 tsp chili powder
2-3 tbsp. hot sauce
1 cup tomato sauce
3-5 pieces bay leaf
cooking oil

Cooking procedure:

Pinoy Seafood Jambalaya - Cooking Procedure

In a large sauce pan heat generous amount of cooking oil and stir fry the longanisa sausage and ham for 1 to 2 minutes, remove from pan and keep aside. Next using the same pan stir fry the chicken and pork for 2 to 3 minutes, remove from pan and keep aside. Now again using the same pan, add more cooking oil as necessary sauté the garlic and onion until fragrant then add in the parsley, celery and bell pepper, continue to stir cook for 2 to 3 minutes. Now return to the pan the longanisa sausage, ham, chicken and pork and continue to stir cook for about 1 to 2 minutes. Add in the annatto powder diluted in 1/4 cup fo warm water, paprika, ground black pepper, chili powder and bay leaf, continue to stir cook for about 1 to 2 minutes. Add in the tomato sauce and hot sauce, continue to stir cook for another 1 to 2 minutes. Add in the ordinary and glutinous rice and continue to stir cook for 1 to 2 minutes. Add in about 6 to 8 cups of water, stir well and bring to a boil. Cover and simmer at low heat for 15 to 20 minutes, occasionally stirring in between. Add more water as necessary, the rice consistency should be similar to a paella. Season with salt to taste. Now stir in the clams, mussels, shrimps and squid, cove and continue to cook at low heat for 5 to 10 minutes.

See our recipe of similar Pinoy Paella dish:

Crabs and Prawns in Aligue Rice, Aligue Bringhe
Purple Seafood Bringhe, Pinoy Arroz Valenciana Style
Lechon Arroz Paella Valenciana
Seafood Bringhe Valenciana
Arroz Negra, Black Paella
Pinoy Arroz Paella
Seafood Rice Cooker Paella Valencianna


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