Jambalaya is a Louisiana-born dish with French and Spanish influences and may descend from the classics like pilaf and paella. There are countless versions of jambalaya; some put seafood in, some don’t, but whatever you are putting in yours, be sure to serve it with a delicious side.
Not sure what to eat with jambalaya or what goes well with jambalaya? Because it’s a rice dish, I would not suggest another starch as a side dish. These suggestions I have put together are great vegetable and salad side dishes; they are lighter style sides to go with the filling jambalaya dish.
Here’s What To Serve With Jambalaya:
#1. Cold Pea Salad
This salad combines interesting flavors that work so well and take minutes to prepare.
The peas are tossed in curried mayonnaise dressing, with chopped scallions and water chestnuts.
The salad is seasoned well with salt and pepper, and just before serving, the chopped almonds are folded in- this is to make sure they maintain their crunch.
This salad can be made ahead of time on the day, but remember to add the almonds just before serving.
#2. French Beans And Mangetout With Hazelnut And Orange
Fruit makes great sides for jambalaya, and I love the use of orange in this dish. The citrus adds great flavor to the dish, and roast hazelnuts are everyone’s favorite, and together they make the beans and mangetout pop with flavor.
The vegetables are blanched until al dente, the hazelnuts are roasted to release their flavor, and the orange is zested. These ingredients are tossed in olive oil with chopped chives and a good pinch of Maldon sea salt. The simplicity of this salad allows for the ingredients’ flavors to shine.
#3. Honey-Lemon Roasted Asparagus with Feta & Almond
This is a one-tray wonder and can be prepared in minutes. This delicious plate of asparagus would go down even better if there were prawns in the jambalaya. The asparagus are marinated in a deliciously tart but sweet lemon dressing of olive oil, lemon juice, zest, honey, and garlic.
The asparagus is then transferred to an oven tray, together with all the juices, topped with feta, and then baked in a hot oven until the feta is golden brown. The dish is finished off with chopped roasted almonds.
Fruit would work particularly well with the flavors of jambalaya, so if you are looking for a lighter fresh side, be sure to give this salad a try. The avocado is sliced up and plated up with all the other salad ingredients and dressed with a honey mustard dressing.
The creamy avo, citrus flavors, and honey mustard dressing are the perfect combination that would pair well with jambalaya, especially a seafood version.
These vegetables are so easy to prepare, delicious, and make great sides with jambalaya. The vegetables are tossed in olive oil, lemon zest, thyme, garlic, and onion powder before roasting and cooked until tender and caramelized.
The roasted broccolini becomes concentrated in flavor, and the carrots caramelize and become even sweeter; with the hint of lemon and thyme, these vegetables are a winner.
This salad is exactly what it says it is, refreshing and a great option for side dishes for jambalaya. The cucumber is chopped up into sticks and tossed with fresh chopped dill, lemon, garlic, and olive oil; seasoned well, the salad can be made ahead of time for the flavor to marry and develop.
#7. Sautéed Fava Beans with Garlic, Green Onions, and Basil
Fava beans are a hassle to prepare, but once you have shelled the little legumes, you are left with green jewels of taste and goodness. Tossed with a bit of garlic and finished with chopped green onions and basil- the fava beans flavor is elevated with a hint of toasted garlic and fresh chopped basil.
#8. Arugula Salad with Lemon Zest, Parmesan, and Balsamic Dressing
Green salads make great jambalaya sides, and there is not much to say about this salad; it’s so simple with only six ingredients but full of flavor.
The pepper rocket is dressed with sweet balsamic and olive oil, topped with fresh lemon zest and parmesan shavings, and finished with toasted pine nuts; a great salad option to serve with jambalaya.
The leeks in this dish add a great sweet flavor to the spinach. The chopped leeks are sauteed until they have softened, the garlic is added and heated, and then the spinach is added and heated for a few minutes until the leaves have wilted.
The spinach and leeks are seasoned generously with salt and paper and finished with a sprinkling of parmesan cheese.
#10. Grilled Asparagus and Zucchini Salad with a Lemon and Basil Vinaigrette
These lightly grilled asparagus and zucchini make a great salad. Grilled until just al dente, the vegetables are tossed in the lemon and basil vinaigrette. The olive oil, lemon juice, chopped spring onions, minced garlic, and finely chopped basil are combined to make the basil vinaigrette. The vegetables are seasoned and are ready to serve.
#11. Braised Fennel with Crispy Charred Leeks and Chile-Fennel Oil
This is a complete dish on its own; serve it up with jambalaya, and now that’s a feast. The fennel is braised in some butter and stock until tender; the leeks are chopped, drizzled with olive oil, roasted, and charred in the oven. The vegetables are served on creamy hummus and finished with a drizzle of chili-fennel oil.
#12. Chopped Wedge Salad with Buttermilk Feta Dressing
This is a combination of two classic salads, the chopped and wedge salad. The dressing is made first by mixing sour cream, buttermilk, garlic, and onion powder. Then the iceberg lettuce is chopped and placed on a platter and then topped with chopped tomatoes, avo, radishes, and bacon.
The salad is finished with the dressing drizzled over, chopped chives, and crumbled feta sprinkled over the salad.
Coleslaw is a great choice of jambalaya side dishes; the crunchy creamy salad compliments all the flavors of the dish. This recipe is a real classic coleslaw with shredded carrots, a bag of ready-made coleslaw mix, chopped green onions, and parsley.
The salad is folded into a mayonnaise dressing with apple cider vinegar for extra tartness, two teaspoons of sugar for sweetness, and milk to get the right consistency. Leave the salad to chill in the fridge for an hour to allow the flavors to develop, but not too long, so the cabbage loses its delicious crunchy texture.
This salad is so delicious; it’s packed full of flavor and texture; you’ve got to give this one a try. The eggplant is chopped and sautéed until tender and then tossed in honey, cumin, lemon, and garlic. The flavors are absorbed by the eggplant making every mouthful delicious.
The eggplant is then tossed with chopped almonds, red onion and mint, and lots of fresh mint and parsley, which adds great freshness. This salad is so versatile it can be served warm, at room temperature, or cold out the fridge. Be sure to give it a try with your jambalaya.
These skewers are so appealing to the eye, and you can change the recipe to include your favorite vegetables. Just a note, if you are changing up the recipe, be sure to choose vegetables with the same cooking time; you would hate to bite into raw butternut and a charred mushroom.
The vegetables are chopped to a similar size, skewered onto the sticks, drizzled with olive oil, and grilled until nicely charred. Once cooked, the skewers are removed from the grill, brushed with a garlic herb dressing, and finished with good balsamic vinegar.
This is such a colorful salad, and no doubt it is nutritious as well as tasty. The pumpkin is cut into wedges, seeded and drizzled in olive oil, and roasted until caramelized and tender.
Once cooked, the pumpkin is transferred to a platter and topped with sliced tomatoes, baby spinach, flaked almonds, crumbled feta, and chopped chives. The salad is then dressed in a mustard and maple syrup vinaigrette and garnished with chopped chives.
Made up of only four ingredients, but this salad is still full of flavor. The mini bell peppers are roasted until they are blackened and blistered, their skins and seeds removed.
The peppers are plated on a platter, topped with the feta, chopped parsley, and then drizzled with balsamic vinegar.
#18. Warm Beetroot Salad with Walnuts, Parsley & Feta
Warm beetroot and feta, what’s not to love? The beetroot is roasted in the oven, with the walnuts and onions added halfway through. Once roasted, the beetroot is transferred to a bowl, the parsley and feta are added, and then it’s all tossed in a balsamic mustard vinaigrette. The salad is served warm, while the feta is soft and creamy.
Having completed three years at cooking school, Gabi then went into the realm of private cheffing where she got to travel the world, cooking for the rich and famous in their luxury homes and holiday homes. Through her travels, she has experienced different cuisines, which she has added to her cooking repertoire.
