Jambalaya is a vibrant and flavorful dish that originated in the multicultural melting pot of Louisiana, particularly in the Creole and Cajun culinary traditions. It typically features a hearty combination of rice, meat, and vegetables, cooked together with an array of spices and seasonings. Common proteins include sausage (I used andouille for a little kick!), chicken, shrimp, or a combination thereof, while the vegetables can range from bell peppers and onions to tomatoes and celery. The dish is infused with bold flavors from ingredients like cayenne pepper, paprika, thyme, and bay leaves, creating a spicy and aromatic profile. Jambalaya is a beloved Southern comfort food, perfect for gatherings and celebrations, and it embodies the diverse and vibrant culinary heritage of the region. Give it a try, and enjoy this super flavorful dish!

Ingredients

• 1 lb andouille sausage, cut into small pieces
• 1 bell pepper, finely diced
• 1 green bell pepper, finely diced
• 2 small onions, finely diced
• 2 cups white diced, uncooked
• 4 cloves of garlic, finely diced
• 4 cups low sodium chicken broth
• 3 ounces tomato paste
• Cajun seasoning, to taste
• Olive oil, for cooking

Instructions

Step 1: In a large Dutch oven add a small amount of olive oil. Once heated, add in the sausage. Once sausage is cooked and crispy, remove leaving the oil in the pot.

Step 2: Add a little more oil into the pot and put in the vegetables without the garlic. Once the vegetables are cooked down, add in the garlic and cook until fragrant.

Step 3: Add in the tomato paste and cook down until it has fully melted into the vegetables. Continue cooking for 5 minutes, stirring frequently.

Step 4: Add in the rice and the broth and the sausage and stir to combine. Add in some of the Cajun seasoning. Start small as you will add more later. Reduce heat to low and put the lid on.

Step 5: Cook about 20 minutes stirring frequently to cook the rice through. Taste along the way and adjust seasoning as desired.

Step 6: Enjoy!