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Jambalaya
Jambalaya
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Jambalaya

A flavorful dish and a fundamental part of New Orleans cuisine

Jambalaya is such a culinary staple and storied dish in New Orleans the word is used to describe so much more than food. “What a crazy jambalaya of music at this festival.” The dish has represented New Orleans since Colonial Spanish settlers tried reconstructing their native paella from locally-sourced ingredients. Today, the dish is comprised of a mix of meat –chicken, seafood or sausage or all three! -- peppers, onions, other vegetables, spices and ricecombined in a variety of ways, or as Chef John Besh told Epicurious: “Depending on what town you’re from [and] how your mother cooked it.”

Paul Broussard
French Market - Making Jambalaya

However it’s done, jambalaya’s become a flavorful and fundamental part of New Orleans cuisine. Jambalaya will make you feel New Orleans’ essence; it can be wolfed down or savored, but it should never be passed up. 

JambalayaJambalaya 

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp, thawed
  • 2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

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