The are two common Louisiana jambalaya recipes.The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases.
The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya, which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color.
Jambalaya is differentiated from other traditional ethnic Louisiana dishes, such as gumbo and étouffée, by the way in which the rice is included
There are many different Jambalaya dishes in our family. We have both creole and cajun recipes that come from different sides of the family. Below are links to all of our favorite:
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If you love Jambalaya Recipes try some of these gumbo recipes.