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!
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.