I’m a big fan of cooking large batches of food and using the leftovers in many other recipes, which saves me time and money.
I make a huge pot of jambalaya fairly often, because it’s quick and easy, tasty, high-calorie, filling, full of protein and fiber, has loads of veggies hidden inside.
And then what do I do with all that extra deliciousness?
As you can imagine, there are plenty of options.
Here are just a few ideas.
Spoon the jambalaya onto a slice of bread, top with another slice of bread, and voila.
Sliced jambalaya sandwiches, perfect for packing into your lunch bag or bringing along to work/school/camping/hiking/picnicking.
Add extra Cajun spice if you like things spicy, or mix in some avocado chunks for an extra kick of creaminess.
Jambalaya pasta sauce
Increase the quantity of tomato paste by twice as much as you would have used otherwise.
For example, if 3 tablespoons are required for your recipe, use 6 tablespoons instead (or one small can).
Stir well before using in place of plain old marinara sauce—you can even use tomato paste/jambalaya in recipes that call for regular marinara sauce.
Beat 6 eggs together with some salt and pepper, vegetable oil (for frying), onion, garlic powder, Cajun seasoning, etc; add 6 tablespoons of water.
Pour the mixture into a frying pan over medium heat and let cook without stirring until it’s mostly set on top (it’ll be loose underneath).
Then stick the whole messy shebang under your broiler to get it nice and firm.
Once you’re satisfied with how solid it is on top, take that bad boy outta there (careful—it might be hot) and flip it onto a plate or cutting board.
Slice into wedges and serve.
If you’re fancy, you can even use a knife and fork to eat it.
Add some extra water or broth (depending on how much veggies/meat is in the jambalaya), kielbasa sausage, chicken breast or beef cubes, salt, and pepper to taste.
Then bring everything to a boil and simmer for 30-45 minutes until the meat is cooked through and tender.
Some people like adding pasta such as spaghetti noodles or macaroni—that’s your prerogative.
But if there are no starches in your batch of jambalaya, simply omit them from the soup.
Of course, this list is by no means all-inclusive.
If you’d like to suggest other ways to use up leftover jambalaya, just let me know.
I can’t wait to hear them.
How do you eat leftover jambalaya?
On the stovetop, set the burner to medium-low heat to let the jambalaya warm through gently.
Sprinkle a tablespoon or two of broth or water on the rice to stop it from drying out.
Warm it for about five minutes until it’s heated evenly through, then enjoy. (source)
How long is leftover jambalaya good for?
It is safe to keep for 4 days in the fridge.
It should be stored in airtight containers.
If you are freezing the jambalaya, it will stay good for up to four months
What is the best way to reheat jambalaya?
The best way to reheat jambalaya is in the oven.
The oven will help heat up the food evenly, so you won’t have cold spots in your food.
To do this, set your oven to 300 degrees Fahrenheit.
Is jambalaya better the next day?
Yes, it is.
Jambalaya is made with many different ingredients that taste good on their own.
But when they are mixed together they taste even better. (source)
How do you moisten leftover jambalaya?
You can put a damp paper towel on top of the rice and heat it in the microwave for 30-60 seconds.
Then, let the leftovers stand for a minute before serving them.
Can I freeze homemade jambalaya?
Yes, homemade jambalaya is freezable.
Just put it in an airtight container to protect it from freezer burn.
When you make one-pot cooking recipes like jambalaya, they are the best. (source)
How do you make jambalaya less dry?
Adding tomato juice and cornstarch will help to thicken the jambalaya without changing the flavor too much.
This will leave you with a healthy and hearty dish of jambalaya that tastes great.
How do you make jambalaya thicker?
To make your jambalaya thicker, whisk some tomato juice and cornstarch together in a pot.
Stir it up and cook it for a few minutes to make sure it’s mixed in well. (source)
Can you reheat jambalaya from frozen?
Yes, it is safe to freeze and reheat jambalaya.
However, the jambalaya will usually taste better if it is prepared fresh instead of reheated from the freezer.
Can I eat week-old jambalaya?
No, you should not eat week-old jambalaya.
The meat, poultry, and fish in it will have gone bad after a few days. (source)
What is the difference between red jambalaya and brown jambalaya?
There are two different types of jambalayas.
One type is orange or reddish, and the other type is brown.
But you can usually tell from looking at a pot of jambalaya whether it’s Cajun or Creole.
Can you freeze jambalaya with shrimp?
Yes, you can freeze jambalaya with shrimp.
Jambalaya lasts for about a month or two in the freezer.
But if you freeze it with shrimp, then the rice can become mushy and flabby when you thaw it.
How do you keep jambalaya from getting gummy?
You don’t want your jambalaya to be gummy, so cook the rice until it is done but not wet.
It seems that a 2:1 ratio of liquid to rice is the sweet spot. (source)
Do you put tomatoes in jambalaya?
Yes, the most common type of jambalaya is “red” and that includes tomatoes. (source)
Is jambalaya supposed to be wet?
No, jambalaya should be a little dry.
There are different types of jambalaya, but the one that should be dry is the cajun one. (source)
What is the difference between gumbo and jambalaya?
The biggest difference is that gumbo has rice that is cooked separately, while jambalaya has rice that is cooked in the pot.
Another difference is the flavor of the roux.
Gumbo has a darker roux while jambalaya has a lighter roux.
Can I make jambalaya the day before?
Yes, you can.
This dish is great because you can assemble it the night before, and then refrigerate it overnight.
The next day, just bake and serve.
Jambalaya is a delicious, one-pot dish that can easily be tailored to your taste.
Whether you prefer a spicier jambalaya or something a little tamer, there are plenty of ways to enjoy this classic dish.
If you’re looking for some additional inspiration, be sure to check out my recipe archives for even more ideas.
What’s your favorite way to make leftover jambalaya?