Jambalaya – Made the Way You Like It
Jambalaya is a very personal thing. In south Louisiana, it seems we all have a special way to make it or a custom ingredient we like to add. And since the base of any great jambalaya consists of rice, seasonings and spices, it’s easy to personalize it based on the proteins, aromatics and vegetables you choose to use.
Make your jambalaya the way you like it by adding (or not) all kinds of delicious seasoning meats, sausage, seafood, chicken, veggies and more. And with Camellia’s Jambalaya Cajun Seasoning Mix, the process is simple and fun. This mix contains rice, seasonings and spices that are classic and full-flavored – so it’s not too mild and not too spicy – and will work well with whatever you choose to throw in the pot. There’s a recipe on the back of the bag, but think of it as a mere suggestion. It’s really all about making it your own.
For this make-it-your-own recipe, we’re going Cajun-style and using a cast iron pot for flavor and authenticity. Cajun-style jambalaya doesn’t use tomatoes and gets its brown hue from searing the meats in a cast iron pot, and then cooking the jambalaya in the brown bits scraped off the bottom of the pot.
The basic steps of cooking jambalaya include browning the meats, sautéing the aromatic vegetables, and finally, adding everything to the pot — then covering and cooking for 30 minutes. Now, let’s get started:
Cajun-Style Jambalaya: Step-by-Step How-To
4. Remove from heat. Remove the pot from the heat and let stand, still covered, for 5 minutes. Stir to check that all the water has been absorbed, and taste for seasoning. Add some chopped fresh parsley, if you like.
5. Feed your crew. Then round up a crowd, and pass out hot, heaping bowls to all your friends and family – because this is one-pot party food that’s thoroughly hearty and satisfying. Serve with crusty bread, a selection of hot sauces and a smile.
If you’re interested in making Creole-style Jambalaya (also called “red jambalaya”), you might want to have tomatoes on hand, as that’s the basis for orange- or red-tinged Creole jambalaya. The tomatoes can be fresh or canned, and you can add tomato sauce as well. Find out more about the differences between Cajun and Creole jambalaya. Happy cooking!
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Have never seen Jambalaya with sweet peas, green beans and carrots. Not even in Texas.