Jambalaya pairs wonderfully with southern mainstays such as hush puppies, corn on the cob, fresh-made peach ice tea, and many more since it is a Louisiana specialty.

Here are our top five side dishes to go with it:

• Hush Puppies
• File Gumbo
• Buttered Corn on the Cob
• Fried Okra
• Peach Iced Tea

1. Hush Puppies

Preparation Time: 20 minutes

Ingredients:

1 cup cornmeal, 1 cup all-purpose flour, tsp Cajun seasoning, tsp baking powder, tsp baking soda, cup buttermilk or cup milk and tbsp white vinegar, 1-2 tbsp sugar, 1 egg, shredded onion, 2 tbsp vegetable oil, and frying oil

Any vegetable oil will do, but we prefer peanut oil.

Jambalaya and hush puppies are a combination made in heaven. These golden cornmeal fritters are crispy on the exterior and soft in the interior, and they’re really simple to prepare.

If you don’t have buttermilk (which you can readily acquire at the grocery store), start by mixing milk and vinegar together to create your own. Allow this mixture to stand for 5 minutes to allow the buttermilk to form.

In a separate dish, combine the dry ingredients: cornmeal, baking soda, baking powder, sugar, and flour. Season with Cajun spice, paprika, and garlic powder, then season with salt and pepper to taste.

In a separate dish, combine the vegetable oil, onion, and egg. Slowly add the wet mixture to the dry ingredients and stir until thoroughly integrated. Pour in the buttermilk last, making sure everything is well blended.

In a saucepan, heat the vegetable oil. Scoop some dough with a spoon and gently put it in the oil. It takes around 3-5 minutes for hush puppies to get golden brown. Serve immediately and enjoy!

2. File Gumbo

Time to prepare: 1 hour to 5 hours, depending on preference

1 pound spicy smoked sausage, 2 cups cooked and diced chicken, 15-18 shucked oysters, 2 cups chicken broth, 1 medium green bell pepper, 2 celery stalks, 2-3 carrots, 3-4 garlic cloves, to taste hot pepper sauce, 2-3 tbsp Cajun spice, and 2-3 tbsp gumbo filing

If you don’t have gumbo file, you may use file powder.

According to Hank Williams Jr., File Gumbo and Jambalaya are a classic duo. This flavorful and filling soup is bursting with flavor and a hint of spice. The secret is in the simmering process; the longer it cooks, the more unique its taste profile will be.

Begin by baking your oysters at 375°F (190°C) until the edges of the shells begin to brown.

While the oysters are cooking, you may prepare the chicken. Bring enough water to cover the chicken pieces, season with salt and pepper, and bring to a boil over medium heat. Don’t throw away the water after the chicken has been cooked; it will be used to make chicken broth.

It’s time to begin making your veggie stock. Bring half a saucepan of water to a boil with chopped carrots, onions, bell peppers, and celery.

They exude their inherent sweetness into the water and may be flavored with spice. Gumbo is traditionally made with salt, pepper, and chili powder, but you may also add dried thyme and bay leaves.

Reduce the heat to low and let the vegetable stock to boil while gently pouring in the chicken broth. Allowing it to boil for an hour allows the flavors to emerge. Stir in the oysters and chicken for 5 to 10 minutes. Serve immediately.

You may add shrimp or crawfish to your file gumbo, but you must boil them first.

3. Buttered Corn on the Cob

Preparation Time: 20 minutes

4-5 shucked corns, boiling water, 1 cup butter, spice of choice (paprika, tajin, chili powder, for example), 2 garlic cloves

Tip: Boil your corns in milk for a creamy flavor

Everyone enjoys fresh corn on the cob! It’s easy, inexpensive, and very configurable.

Place the shucked corn in a saucepan with enough water to cover and bring to a boil for 8 minutes.

If you cook the corn in milk instead of water, it will be creamy and delicious. Keep an eye on the milk while you boil the corn since it has a tendency to overflow.

Serve as a simple side dish with a touch of salt. Serve corn with garlic butter and cheese as a fancy side dish to match your jambalaya.

Crushed garlic or garlic powder may be combined with room temperature butter, parmesan cheese, Cajun flavor, and chili powder sauce. Smear your mixture on the corn and garnish with chopped parsley.

By using vegan butter, you can simply turn this dish vegan.

4. Fried Okra

Preparation Time: 20 minutes

1-2 cups okra, 1 cup cornmeal, 2 to 3 tablespoons flour, 1 egg, salt, and pepper

For a low-calorie and mess-free alternative, consider air-frying the okras.

Fresh okras are a gift from nature; they are tasty and high in vitamins A, C, and K. This dish is really simple to make and only takes 20 minutes to complete.

Begin by slicing the okras into little cubes, removing the tops and bottoms. Shake the bowl with the okra slices to coat them with just enough flour. To ensure that your okras are crispy but not dry, avoid adding too much flour.

Whisk an egg and then pour it over the floured okras. Fill a ziplock bag halfway with cornmeal and spices. Add your okras to the bags, seal the bag to prevent spilling, and shake vigorously until the okras are equally covered.

The last step is to fry. Pour oil into a pan and cook for 4-5 minutes over medium-high heat. The coating will be crisp, yet the bite will be delicate. Put some okra on top of your jambalaya and thank us later.

5. Fresh Peach Iced Tea

Preparation Time: 35 minutes

3-4 bags green tea (we recommend white tea or jasmine), 3-4 sliced peaches, cup sugar, and 8-9 glasses water

Make sure to save a few peach slices for garnish.

Ice tea, cold and refreshing, is the greatest way to wash down your jambalaya.

Begin by heating 6 cups of water to a boil, then adding your tea bags. Allow them to steep for 15-20 minutes. After achieving the correct brew, remove the tea bags and place the tea in the refrigerator to chill.

In a saucepan, combine the sliced peaches, sugar, and 2 cups of water and bring to a low boil. Allow this combination to simmer for 30 minutes, or until the peaches have dissolved into the liquid.

When it’s done, use a potato masher to purée the peach pieces. Finally, drain the peach mixture and set it aside to chill. Stir together the tea brew and the cool peach juice you made. And there you have it!

You may brew it overnight for a cooler, more balanced tea.

Conclusion

Jambalaya offers a taste of all Louisiana has to offer, with tastes that may transport you down the bayou. We suggest serving it with hush puppies, fried okras, or file gumbo!

To enjoy your dinner, guzzle it all down with a side of sweet peach iced tea and put on some Hank Williams Jr.