Cajun Jambalaya

One of the only true cuisines that can claim is truly an American cuisine might be Cajun and Creole cooking indigenous to Louisiana. Cajun and Creole cuisine is very different from any other cuisine in America because of the people who settled in Louisiana. Acadian, Native American, Spanish, Italian, African, and Caribbean influences have shaped creole and Cajun cuisine. It is important to understand that Creole and Cajun cuisine are two different things. Creole cooking is for the most part associated with the city of New Orleans. Cajun cooking is usually associated with the country surrounding New Orleans. One of the most common dishes in the Cajun repertoire is Jambalaya. Jambalaya is a one pot meal filled with veggies, rice, chicken, and or shellfish. It is heavily seasoned with Cajun spices such as cayenne pepper. My friend Liz spent time in Louisiana and wanted to make something from there  so I was on board from the start. For this Jambalaya you will need, chicken, shrimp, andouille sausage(if you cannot find andouille you can use chorizo or kielbasa), onions, green bell peppers, celery, tomatoes, garlic, cajun seasoning, bay leaves, rice, chicken stock, Worcestershire sauce, hot sauce, salt, and pepper. Cajun Seasoning usually contains paprika, salt, pepper, garlic powder, onion powder, cayenne pepper, thyme, and oregano.

To start the jambalaya, we chopped onions, celery, and green bell peppers. This combination of vegetables are called the holy trinity in Cajun and creole cuisine. Just as the French have mirepoix, which is carrots, celery, and onions, the holy trinity is the Cajun and Creole version of mirepoix. We sauteed the holy trinity for 3 minutes. After that we added the chopped tomatoes, garlic, bay leaves, hot sauce, and Worcestershire sauce. After this cooks for a little bit we added the rice and the broth slowly. The heat should be put to medium after the rice is added. The rice should cook for 15 minutes with occasional stirring. After this add the seasoned chicken, shrimp, and sausage. Cook the meat with the rice for another 10 minutes. After this be sure that the seasoning is right. If it needs more salt add more salt. If it needs more pepper, add more pepper. If it needs more Cajun seasoning, add more of it. This is a great meal for a cold day, it just warms you up. It is also a great meal because you cook it in one pot. I hope this makes you explore the cuisine of Louisiana even more. Enjoy!