Cajun Jambalaya

What’s the difference between Cajun and Creole? The differences are subtle and few, but there is a definite distinction between the two. Simply put, Cajun is the food of the common people; Creole is somewhat more elevated in its preparation and presentation. Jambalaya is nothing if not a food of the people – simple to throw together, no advanced skills necessary, and VERY tasty!

½ lb medium shrimp (peeled and deveined)
½ lb chicken (diced)
1 tablespoon Creole seasoning
2 tablespoons olive oil
½ yellow onion (julienned)
1 green bell pepper (diced)
3-4 stalks celery (cut on the bias)
4 cloves garlic (minced)
2 small tomatoes (diced)
3 bay leaves
1 teaspoon Worcestershire sauce
1 Tablespoon Louisiana hot sauce
2 cups rice (uncooked)
4 cups chicken stock
1/2 lb Andouille sausage (sliced)
Salt and pepper (to taste)

In a small bowl, toss the chicken and Creole seasoning together.
In a VERY large skillet or 6 qt sauce pan, heat the olive oil over medium-high heat until rippling.
Add the pepper, celery and onion, and sauté just until the onions begin to clarify. Add the garlic and stir to prevent burning.
After about 2 minutes, add the tomatoes and chicken. Cook until the chicken is tender, but not cooked through, about 3-4 minutes.
Add the shrimp and sausage, and stir until combined.
Add the Worcestershire and hot sauce, along with the chicken stock, and bring to a boil. Add the rice, and simmer until the rice is cooked through.
Add the shrimp, and stir until well mixed.
Let stand for 5 minutes to allow the shrimp to cook through, serve immediately.

A few notes before we get started: I use chicken breast, but leg and thigh meat is also quite tasty.

Use whatever kind of chicken meat you like. Creole seasoning comes in a wide variety of flavors and colors. Find one you like, or mix your own. You can find some excellent Creole seasoning recipes online without much effort.

I strongly recommend using Crystal brand hot sauce over any other. Sure, Tabasco sauce is fine, but there’s a very different flavor to a real Louisiana hot sauce, and you’ll notice the difference in the finished dish.

Also, this recipe makes a very large pot of Jambalaya, which is pretty much the way Cajun cooking should be done, with friends and family in mind.