Have you ever had jambalaya? Not the kind out of a box but the homemade dish like what you get in New Orleans?
Make a big pot of this jambalaya and you’ll be the favorite neighbor on the cul-de-sac.
It does take time to chop all the vegetables ahead of time and simmer the rice slowly but the end result is well worth the effort. When she makes this I’m always happy to be on hand to help out in the kitchen.
The chicken and andouille sausage are chopped into bite-size pieces. The shrimp is peeled and deveined and all the veggies are fresh and softened over medium heat to perfection. No canned varieties allowed.
And while Emeril uses a smaller amount of his cajun seasoning we boost it. Because it’s delicious with that Louisiana bam!
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