Authentic chicken and sausage jambalaya recipe: 60 photos
Slow Cooker Chicken Jambalaya - Delicious Slow Cooker Chicken
Chicken & Sausage Jambalaya | Chef Jean-Pierre
1-2-3 Jambalaya
FAQ
Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana.
Gumbo is somewhere between a stew or soup . . . and it's almost universally served over a bit of cooked rice. Jambalaya is different; more like a paella. A composed rice dish where everything is cooked together. The broth is used to cook the rice.”
Ingredients in Jambalaya. The richness of the stock, the slow build of Creole spices, and the way the meat is cooked — in this case, caramelizing the sausage, which coaxes out more flavor and adds that appealing browned finish — also contribute to the deep, complex layers of this dish. Creole seasoning.
One theory posits that jambalaya was created when Spanish settlers in New Orleans tried to make paella, substituting tomatoes for hard-to-find saffron. It later took on more French characteristics, such as the inclusion of andouille.
According to a Smithsonian Institution folklife article, jambalaya is a syncretic blend of West African, French, and Spanish influences. The territory of Louisiana was colonized by the French and Spanish during the colonial period and imported enslaved West Africans who had knowledge of rice cultivation.