Best chicken and sausage jambalaya recipe: 59 photos
Chicken and Sausage Jambalaya - Kenneth Temple
FAQ
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.
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.
jambalaya, a savory dish, popularly associated with the U.S. state of Louisiana, consisting of meat (pork, chicken, or even rabbit), seafood (shrimp, crab, crawfish), or both (often including andouille either way) and cooked with vegetables, stock, rice, and various seasonings.
How To Serve Jambalaya. Immediately divvy your pot of hot jambalaya into individual bowls, or serve it at the table family-style in a large serving dish. Top it with fresh sliced green onions, chives, or chopped parsley. If you'd like, add hot sauce and a loaf of warm, crusty bread.
A cajun jambalaya, I'm reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).