Cajun Jambalaya

New Orleans is famous for a lot of different meals – chief among them is the traditional rice dish known as Jambalaya.  There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead.

Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods created what is known as Jambalaya. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish cuisine.

Cajun Jambalaya

by Susan Zentmyer

Prep Time: 30 minutes

Cook Time: 1 hour

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Ingredients (serves 8)

• 2 tablespoons butter or margarine
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 cups cubed cooked chicken
• 1 pound Cajun-flavored or smoked sausage, sliced
• 1 (8-ounce) can diced tomatoes, drained
• 1 tablespoon ground cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper
• 5 cups cooked rice

Instructions

Melt butter in a large skillet over medium heat. Add onion and bell peppers; sauté until tender.

Add chicken, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.

Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat.

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Jambalaya works especially well at family gatherings, since it’s very easy to alter the recipe in order to accommodate large numbers of hungry guests.  Make this at home, and I promise, you’ll love it! Throw in different variations of seafood, sausage, spices or hot sauce to make it truly your own.

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