![]() Sausages – Andouille sausages are the traditional type used but are hard to find outside of the US. So we’re going to stick with the tried-and-true and go for this combo!Ī whole lot of good stuff! When you look at the ingredients, you know you’re in for a good thing, right? □ Don’t worry if you can’t get andouille, I’ve figured out some excellent subs that anyone can get, read more below!Īlong with the sausage, chicken and shrimp (prawns) seems to be a classic combination with Creole Jambalaya. Andouille, a spicy smoked sausage native to Louisiana, is the traditional choice. The one ingredient that seems to be fairly constant in all Jambalaya preparations though is some kind of sausage, and preferably a smoked one. Meat-wise, seafood, chicken, pork, sausages, cured meat, rabbit and game can all find their way into the pot. The “holy trinity” of bell pepper, celery and onion is fairly standard. So there are broad guidelines but no hard rules around what goes into a Jambalaya – for many, it’s however yo’ mama cooked it! Like many great dishes from the South, improvising and making use of what is at hand is at the heart of this dish. This recipe is the Creole-style Jambalaya that I am more familiar with, the kind I ate too much of during my travels in New Orleans! Jambalaya is however yo’ mama cooked it Creole Jambalaya has its roots in the New Orleans area and is cooked in a tomato-y sauce, while Cajun Jambalaya is the rustic country version that omits the tomatoes and goes for a simpler approach. It’s generally understood that there are two types of jambalaya – Creole and Cajun. ![]() * Along with Biryani, Bibimbap, Paella and Tachin, she says in a small voice, knowing full well that she probably declared those to the “epic” too. These unforgettable experiences allowed me to get a proper feel for what truly makes a Jambalaya tick, and I was determined replicate the dish back at home. ![]() I scoffed down many a delicious bowl of the stuff during my travels some years ago in New Orleans, spiritual home of Jambalaya in the South. It’s damned hard to argue Jambalaya isn’t one of THE most epic rice dishes in the world*. All mixed up with rice perfectly-cooked in a Creole spiced tomato broth along with tender vegetables. This easy Jambalaya is packed with big punchy Louisiana flavours and is arguably the world’s best one-pot meal!Īround the world there are many chicken and rice dishes, all delicious in their own right. This proper Jambalaya recipe is for one of New Orleans’ most iconic and beloved dishes! Here, a rubble of juicy plump shrimp/prawns, seared smoky sausage and tender chicken are dotted through fragrant, Creole-spiced tomato rice and tender vegetables.
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