Jambalaya is a unique one-pot dish that's very common in Louisiana. The dish directly represents the multicultural influences of people from Africa, France, and Spain that settled in Louisiana. The dish has two versions: the Creole or Red Jambalaya, which has tomatoes in the mixture. The other version is the Cajun Jambalaya from the southwestern and central parts of Louisiana and has no tomatoes in its mixture. Regardless of which version you prefer, most people will agree that the seasoning makes the dish. In this Jambalaya Recipe, we explore the Creole version and will guide you along the way to making the dish and making your own Cajun Creole Seasonings. This one-pot dish is sure to please friends and family alike with some extra special attention to our hot and spicy food lovers.
Ingredients
2 tablespoons Oil
2 tablespoons Unsalted Butter
3 pieces Andouille Sausage - sliced into bite-sized pieces
4 boneless, skinless Chicken breast - cut into bite-sized pieces
1 medium yellow Onion - diced
3 cloves Garlic- minced
3 Celery stalks - diced
3 Bell peppers - seeds removed & diced
2 tablespoons Cajun Creole Seasoning
14 ounces Canned Crushed Tomatoes
2 cups Rice
1 liter Chicken Stock or Broth
2 Thyme Sprigs
2 Bay Leaves
2 teaspoons Worcestershire Sauce
1-2 teaspoon Hot Pepper Sauce
12 large Okra - sliced into bite sized pieces
2 teaspoons Salt
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Smoked Paprika Powder
1 teaspoon Thyme - dried
1 teaspoon Oregano - dried
1 teaspoon Basil - dried
1 teaspoon Cayenne Powder
1 teaspoon Black Pepper
1 teaspoon White Pepper
1 lb Jumbo Shrimp - deveined
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