Mardi Gras season is here and each time it rolls around, I start craving Creole and Cajun food. (Speaking of that, do you know this difference between Cajun and Creole? Tabasco has a great article on their site about the topic.) Jambalaya is one of my favorites, though I’ll eat just about any of it. Most jambalayas take hours of prep and cooking, but you can have this one on the table in about an hour and a half. It’s a one-pot meal that will make your mouth and your dish washing arm happy! Laissez les bons temps rouler!
- 1/4 cup vegetable oil
- 3 cloves of garlic, minced
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped
- dried red pepper flakes
- 1 pound cajun or andouille smoked sausage, sliced into 3/4 inch rounds
- 1 pound chicken breast meat, cubed
- 28 oz can of diced tomatoes
- 15 oz can tomato sauce
- 2 bay leaves
- 1 cup chicken broth
- 1 teaspoon creole seasoning
- 1 1/2 cups uncooked rice
Add tomatoes with, tomato sauce,bay leaves, broth, creole seasoning and uncooked rice. Cover and reduce heat and cook 45 to 55 minutes or until rice is tender and most of the liquid has been absorbed.