This easy-to-make New Orleans jambalaya recipe will kick any party into high gear. Add chicken, smoked sausage and 2 packages of Zatarain’s Jambalaya Mix, and let the good times roll. It’s also the ultimate pot-luck surprise.Recipe courtesy of Zatarain’s
This rice dish is one of the oldest in the traditional New Orleans Creole cook’s repertoire. It shares characteristics with Spanish paëllas, but it has even stronger connections with traditional African rice cookery.Some have speculated that “jambalaya” is a contraction of jambon à la ya-ya — marrying the French word jambon, for ham, with the old African Bantu word ya-ya, for rice.Over the decades, jambalaya has taken on a multitude of identities in South Louisiana. The classic New Orleans dish with shrimp and ham is among the “red” jambalayas, thanks to the presence of tomatoes in it. In many of the Cajun com¬munities to the west of the city, “brown” jambalayas, with oysters, giblets and lusty country sausages, are more familiar.In present-day New Orleans homes, jambalaya’s easy preparation makes it popular party fare, especially during such local celebrations as Mardi Gras.This recipe was originally published in "Ralph Brennan's New Orleans Seafood Cookbook," and is used with permission.
Jambalaya is a popular and classic Louisiana dish that you can probably find at any restaurant in New Orleans. This recipe is by a New York restaurant specialized in Creole and Cajun cuisines called Claw Daddy's. This recipe contains shrimp, chicken, vegetable and rice with a cajun seasoning blend.This recipe is courtesy of Claw Daddy's.
Make jambalaya the centerpiece of your Mardi Gras feast this year. Tomatoes distinguish this Creole version from the brown Cajun-style jambalaya.This recipe is adapted from a recipe by Lisa Guest, and was originally published in the Chicago Tribune.
This spicy chicken and shrimp pasta has been on The Cheesecake Factory’s menu for years! This version of the recipe simplifies it for the home cook by replacing the chain’s house-made spiced butter with olive oil for a healthier take on the uber-popular dish. If you can’t get your hands on fresh linguini, feel free to replace it with dry pasta.This recipe is courtesy of The Cheesecake Factory.