Description
Jambalaya is a vibrant and hearty one-pot rice dish that is a cornerstone of Louisiana's Creole and Cajun cuisines. This Cajun version, often called "brown" jambalaya, starts with browning the meats to build a deep, savory foundation of flavor. It features the "holy trinity" of Cajun cooking—onion, bell pepper, and celery—along with smoked andouille sausage, chicken, and rice, all simmered together in a rich broth. Unlike its Creole cousin, this version is less tomato-heavy, focusing more on the smoky, spicy flavors of the meats and seasonings. It’s a perfect, satisfying meal for a crowd and a fantastic way to experience the bold flavors of Louisiana.
A Taste of History
Jambalaya is a classic Louisiana dish with roots in the Spanish and French cuisines that influenced the region. It is thought to be a descendant of the Spanish paella, adapted by colonists who substituted local ingredients. The main difference between Cajun and Creole jambalaya lies in the use of tomatoes; Creole versions (found more in New Orleans) include tomatoes, while rural Cajun versions typically do not.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients & Nutrition
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Instructions
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Reviews & Photos
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