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True Cajun Flavor
Jambalaya is a Southern Louisiana dish, which originates from the influence of the many different cultures found in Louisiana, particularly French, Spanish and African.
Louisiana's climate is perfect for growing rice, a crop that has been a vital ingredient in many Louisiana dishes, but Louisiana is also known as a Sportsman's Paradise, because of the many different varieties of wild game that make their homes here.
Thus, many classic Cajun recipes contain rice and meat, and Jambalaya is no exception.
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How to make Jambalaya
Cajun Jambalaya is made by browning the meat, typically chicken and andouille sausage. The browned bits that stick to the bottom give it a distinct flavor and color different from Creole Jambalaya. Then, remove the meat before the trinity is added--onions, bell pepper and celery--and sauteed, before adding chicken stock and spices.
The meat is added back to this mixture, which is then boiled for roughly an hour. Raw rice is then added in, which will cook for an additional 30-45 minutes, until the rice is done. Most importantly, never open your pot during this period, or you will ruin the texture of your rice.
What is Jambalaya?
There are two distinct version of Jambalaya, Cajun and Creole. Creole dishes originated in New Orleans, a port city where many different cultures meshed together to produce a new culinary style.
Creole dishes generally use a wider range of ingredients than Cajun foods, with a stronger Spanish, African and even German influence. Although Creole and Cajun jambalayas are prepared similarly, the main difference is the Creole's use of tomatoes and seafood.
But if you don't have time to create your own amazing Jambalaya, we've got the next best thing. Whether you're in the mood for Cajun or Creole Jambalaya, Cajun Grocer can deliver.
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