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.

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

  4 Responses to “Jambalaya suggested by Art Lombard”

  1. Thanks, Tommy. I’ll try it this weekend…Art

  2. Yummy!!!!!!!

  3. Mike’s dying to make this in your honor!

  4. I hope y’all enjoy it.