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Classic New Orleans Jambalaya

A one pot meal packed with chunks of andouille sausage, chicken and shrimp, simmered within a flavorful tomato-based rice. This New Orleans classic, much similar to what many Caribbean natives know as "cook up rice" or the traditional "paella". Coincidentally, the dish was actually created during an attempt to prepare the Spanish staple. However, the lack of saffron led cooks to substitute the fine spice for tomatoes.

thus, the Cajun favorite was born, with flavors that ignite the palate.

I love this dish because it is not only filling but it can definitely feed a crowd.

Grab a bowl, a spoon & an apron!

Let’s get started!

Jambalaya 101
  • Meats: For this recipe we will be incorporating three different meats including andouille sausage, shrimp and chicken. I chose to utilize chicken thighs opposed to the breasts because of their higher fat content, which makes them inherently more flavorful