I love Cajun food and I love Jambalaya. I make this dish with some frequency. I often vary the meat or seafood I put in. The problem I have is that I eat “KOSHER LIKE” so I do not eat pork or shellfish. That can be pretty limiting when it comes to Cajun food, in general, and specifically, jambalaya. This Seafood and Smoked Sausage jambalaya has a variety of seafood (and I am not sure I totally remember all the exact seafood I used) and the smoked sausage to spice it up a little.
For my gumbo, I often use Chicken and Andouille Sausage (chicken).
What is the difference between a gumbo and jambalaya?
Gumbo is a stew or soup that is traditional in Louisiana – it is almost always made with a roux to thicken and finished off with a file powder. In Louisiana every family has their own unique gumbo recipe. Jambalaya on the other hand is a rice based dish which is usually made in one pot. I actually favor gumbo. The stew is creamier. Jambalaya is, I guess, the Cajun fried rice. That is the perfect description. Every food culture has its fried rice. What is the most unique culture of fried rice you have ever made or tried?
I am so sorry but I made this dish so long ago that I cannot remember the exact ingredients that I used. Since I made this dish, I have been at a real estate conference, my sons law school graduation and an extended family driving trip back home. So I am going to provide the recipe from the last jambalaya recipe I made. This recipe I know I used smoked sausage and a few different types of fish.
- 3 chicken thighs, cut into 1” pieces
- 2 chicken breasts, cut inyo 1″ pieces
- 1 package chicken andouille sausage, sliced
- 2 tablespoon Creole seasoning
- 4 tablespoons olive oil, divided
- 2 medium yellow onions, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 – 14.5 ounce can diced tomatoes
- 3 bay leaves
- 2 teaspoon Worcestershire sauce
- 2 teaspoon hot sauce
- 1 1/2 cup rice
- 3 cups chicken stock
- Salt and pepper
- In a bowl combine the chicken, Creole seasoning, 2 tablespoons olive oil combine well.
- Marinade for at least 1 hour, and if you have time, over night.
- In a dutch oven, add the remaining olive oil and heat on medium high heat.
- Add the andouille sausage and brown on each side. Remove from the pan and set aside.
- Now add the chicken and brown on both sides. Remove from pan and set aside.
- Next, add the onion, pepper and celery and soften for 3 – 4 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.
- Mix well.
- Next add in the rice and mix together.
- Add the broth and reduce heat to medium and cook until rice absorbs all the liquid and becomes tender, stirring occasionally. This should take 15 minutes or so.
- When rice is add back in the chicken and sausage.
- Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning.
- Serve and enjoy!