A great recipe for Cajun Jambalaya can be found on the Food Network website at this link: http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html This recipe is written by chef Emeril Lagasse and has great reviews from everyone who has cooked it.
You may find a cajun jambalaya recipe at the following websites...www.foodnetwork.com Recipes Holidays and Parties or at www.schwartz.co.uk/Recipes/.../Cajun-Chicken-with-Jambalaya.aspx
different spices used.
different spices used.
JAMBALAYA
JAMBALAYA
Cajun food is spicy. Crawfish, andouille sausage,boudin, jambalaya, and gumbo are cajun dishes.
The often-spicy rice and vegetable dish (of Creole or Cajun origin) is spelled "jambalaya".
Louisiana
Jambalaya (pronounced or ) is a Louisiana Creole dish of Spanish and French influence. The dish is a New World version of the Old World dish paella. A Cajun version, loosely related to paella,was adopted after absorption of white French Creoles into the Cajun population following their fall from power in New Orleans after the Civil War.
There are many ways to prepare cajun jambalaya. I dice one onion, I take the skin and bones off of my chicken and chop it up, one cup of diced celery, 1/2 bell peper, one cup of olive oil, 1 1/2 teaspoon of chopped garlic, 3 1/2 cups of chicken stock, 1/2 teaspoon of hot sauce 2 1/2 cups of white rice, and I and 6 ounces of diced kielbasa.
Jambalaya is a side dish. Set up a nice etoufffe, or grilled fish. Maybe some bite-sized deep fried alligator. NOT MORE RICE . Shrimp Creole. Or have it after as many good fresh shucked live oysters as your girlfriend thinks you can handle!
At Redcrab, our Cajun seafood menu boasts a variety of mouthwatering dishes. Some popular options include Cajun shrimp, crawfish étouffée, blackened catfish, gumbo, and jambalaya. Each dish is expertly seasoned with our signature Cajun spice blend, creating a flavorful and authentic dining experience.