Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!
This week, take a trip to New Orleans and cook jambalaya, a hearty one-pot rice dish filled with a combination of chicken, seafood, Andouille sausage, vegetables, and bold spices. Along with gumbo, po’boys, and muffulettas, jambalaya fits right in as a defining New Orleans comfort dish.
Although we most often associate the French with New Orleans, the Spanish controlled the city during the late 1700s. During this time, Spaniards most likely created jambalaya as a New-World alternative to their native saffron-based rice dish, paella. As the French took control of the city in the 1800s, jambalaya took on its distinctive, paprika- and cayenne-spiced flavor that we recognize today.
Throughout the city, you’ll find two versions of jambalaya – Creole and Cajun. The major difference between the two is that Creole jambalaya contains tomatoes, whereas the Cajun version does not.
So, grab your cast-iron skillet and make one of our favorite Creole or Cajun jambalaya recipes. If you need a side dish, we suggest a simple green salad, such as our Leafy Green Salad with Pears. We’ll leave you with a secret for perfect jambalaya – keep your skillet covered when cooking the rice, and don’t stir (not even once!) until it’s fully cooked.
Cajun: 1-2-3 Jambalaya