Jan 282011
 

Jambalaya is as classic a New Orleans dish as you are going to find. It consists of 3 parts, meat and vegetables, stock or broth, and rice. What makes Jambalaya so great, you can use whatever your have on hand, seafood, chicken, sausage, etc. Is Jambalaya a Cajun dish or a Creole dish. It can be either one, with the main difference being the inclusion of tomato in a Creole Jambalaya. I think you will enjoy it either way.

Jambalaya Cajun Style
1 Pound Andouille Sausage, cut into bite size pieces
1 Cup Chicken Meat, cut into bite size pieces
1/3 cup Chopped Onions
¼ cup Chopped Celery
¼ cup Chopped Green Bell Pepper
¼ cup Chopped Garlic
2 Tablespoons Olive Oil
1 Quart Beef Broth
1 Quart Chicken Broth
2 cups Long Grain Rice
2 Tablespoons Salt
2 Tablespoons Ground Black Pepper
2 Tablespoons Basil
2 Tablespoons Oregano
2 Tablespoons Creole Seasoning
1 Tablespoon Paprika
Over Medium heat, cook sausage, chicken, onions, celery, bell pepper, and garlic in olive oil.  Add broth and dry seasonings. Bring to a boil. Add rice. Cover and lower heat to low. Cook until all of the liquid is absorbed, about 20-25 minutes.
To make this Jambalaya a Creole Jambalaya, add a small can of Tomato Sauce with the Stock.