Creole Style Jambalaya

Name: Creole Style Jambalaya
Ingredients: 2 tablespoons butter; 1 pound andouille sausage, diced; 1 pound shrimp; 1 cup bell pepper, diced; 1 cup onion, diced; 1 cup celery, diced; 4 cloves garlic, crushed; 1 cup tomato, diced; 2 quarts water; 1 tablespoon tomato powder; 2 tablespoons cajun seasoning; 1 teaspoon gumbo file; 1 cup long grain rice; 1 pound chicken, cooked and shredded

Within the rich cuisine of Louisiana there is a key distinction between Cajun food and Creole food. Cajun food emerged from the swamps and bayous while Creole cuisine evolved in the city. Their differences are often defined by access to ingredients.

In this case with jambalaya, tomatoes were hard to come by in the bayou, so Cajun style gumbo often omits that ingredient.

Submitted by: Rick from Milwaukee, WI

Spices

Featured in this Recipe

Ingredients

2 tablespoons butter
1 pound andouille sausage, diced
1 pound shrimp
1 cup bell pepper, diced
1 cup onion, diced
1 cup celery, diced
4 cloves garlic, crushed
1 cup tomato, diced
2 quarts water
1 tablespoon tomato powder
2 tablespoons cajun seasoning
1 teaspoon gumbo file
1 cup long grain rice
1 pound chicken, cooked and shredded

Preparation Instructions:

Preheat oven to 350 degrees. In a Dutch oven or skillet, melt the butter and saute the vegetables, sausage and garlic. Add the chicken and shrimp, stirring until cooked. Add the water, seasonings and tomato powder. Bring to a simmer. Add the rice and cook, uncovered, in the oven until the rice is tender, about 20 minutes.