What’s the difference between Cajun and Creole? The differences are subtle and few, but there is a definite distinction between the two. Simply put, Cajun is the food of the common people; Creole is somewhat more elevated in its preparation and presentation. Jambalaya is nothing if not a food of the people – simple to throw together, no advanced skills necessary, and VERY tasty!Print Recipe
- ½ lb medium shrimp peeled and deveined
- ½ lb chicken diced
- 1 tablespoon Creole seasoning
- 2 tablespoons olive oil
- ½ yellow onion julienned
- 1 green bell pepper diced
- 3-4 stalks celery cut on the bias
- 4 cloves garlic minced
- 2 small tomatoes diced
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon Louisiana hot sauce
- 2 cups rice uncooked
- 4 cups chicken stock
- 1/2 lb Andouille sausage sliced
- Salt and pepper to taste
- In a small bowl, toss the chicken and Creole seasoning together.
- In a VERY large skillet or 6 qt sauce pan, heat the olive oil over medium-high heat until rippling.
- Add the pepper, celery and onion, and sauté just until the onions begin to clarify. Add the garlic and stir to prevent burning.
- After about 2 minutes, add the tomatoes and chicken. Cook until the chicken is tender, but not cooked through, about 3-4 minutes.
- Add the shrimp and sausage, and stir until combined.
- Add the Worcestershire and hot sauce, along with the chicken stock, and bring to a boil. Add the rice, and simmer until the rice is cooked through.
- Add the shrimp, and stir until well mixed.
- Let stand for 5 minutes to allow the shrimp to cook through, serve immediately.
A few notes before we get started: I use chicken breast, but leg and thigh meat is also quite tasty. Use whatever kind of chicken meat you like. Creole seasoning comes in a wide variety of flavors and colors. Find one you like, or mix your own. You can find some excellent Creole seasoning recipes online without much effort. I strongly recommend using Crystal brand hot sauce over any other. Sure, Tabasco sauce is fine, but there’s a very different flavor to a real Louisiana hot sauce, and you’ll notice the difference in the finished dish. Also, this recipe makes a very large pot of Jambalaya, which is pretty much the way Cajun cooking should be done, with friends and family in mind.
Sodium: 990mg | Calcium: 96mg | Vitamin C: 28mg | Vitamin A: 822IU | Sugar: 5g | Fiber: 2g | Potassium: 593mg | Cholesterol: 145mg | Calories: 514kcal | Saturated Fat: 5g | Fat: 17g | Protein: 28g | Carbohydrates: 60g | Iron: 3mg