Jambalaya
Louisiana one-pot rice with smoked sausage, the "holy trinity" of onion, pepper and celery, and plenty of spice.
Pick your variation
Compare the 2 variations Time, effort, diets, nutrition and cleanup side by side, and which to make when.
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Shrimp & Sausage (Creole)
Creole-Style Shrimp and Sausage Jambalaya
A red, Creole-style jambalaya simmered with tomatoes, smoked sausage and the holy trinity. The shrimp steam on top for the last few minutes so they stay tender.
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Chicken & Sausage (Cajun)
Cajun-Style Chicken and Sausage Jambalaya
A brown, Cajun-style jambalaya with no tomatoes: smoky sausage and chicken browned in one pot, then simmered with rice until every grain soaks up the flavor.
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