Jambalaya
Jambalaya reflects Louisiana's Creole and Cajun heritage, blending French, Spanish and West African culinary influences into one pot.
A hearty Louisiana Creole rice dish combining sausage, chicken and the 'holy trinity' of onion, celery and pepper — bold, spiced and full of Cajun character.
Ingredients
Method
Brown sausage and chicken, then set aside.
Sauté onion, celery and pepper — the 'holy trinity' — in the rendered fat until softened.
Return the meat, add rice, Cajun spices and stock, stirring well.
Cover and simmer 20-25 minutes until rice is tender, fluffing before serving.
Don't skip browning the meat first — the fond it leaves behind is the flavour base the entire dish is built on.
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