In Louisiana, there are two major styles of cooking - Cajun and Creole. The main difference is Creole uses tomatoes while Cajun does not. I have always eaten Cajun style Jambalaya, and decided to give Creole a try here.
Jambalaya typically contains a combination of meats, most frequently Andouille sausage and chicken, as this recipe does. It may also contain shrimp, pork, or even alligator.
Adapted from Evolving Table (they refer to this as Cajun style, but the tomatoes make it Creole)
A traditional dish from Louisiana made with sausage and chicken. The addition of tomatoes makes it Creole style (Cajun style does not use tomatoes).
Adapted from Evolving Table
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add sausage and cook for 2 minutes. Add chicken and cook 8-10 minutes or until chicken is cooked through. Remove meat from pot and set aside.
Add remaining olive oil and onion, bell pepper, and celery. Cook over medium-high heat 6-8 minutes or until vegetables are tender. Add garlic and sauté 2 additional minutes.
Place the sausage and chicken back in the pot with the vegetable mixture and stir to combine.
In a small bowl combine salt, ground pepper, thyme, basil, and cayenne pepper, and stir to combine.
Add spice mixture, Worcestershire sauce, tomato paste, and diced tomatoes to the meat and vegetable mixture, and stir to combine.
Add rice and chicken broth, and stir to combine well.
Bring mixture to a boil, then reduce heat to low. Cover and simmer 30-40 minutes, stirring occasionally.
Toward the end of the cooking time, check to ensure there is enough liquid for the rice to absorb, adding water or broth in small amounts if needed. Serve garnished with parsley if desired.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.