Tasty Blend of Culture in One
Jambalaya is thought to have originally come from the Caribbean. It is thought to be a blend of Spanish cuisine mixed with native Caribbean cooking. This dish is generally made from meats, vegetables, stock, and rice. There are primarily two ways to make jambalaya. One way is the Creole way, which is a red jambalaya, thought to have influence from both Spanish and French cooking. It incorporates meat (usually chicken and andouille sausage), with onions, peppers, and celery (referred to as the Trinity), tomatoes, vegetables, seafood, rice and stock. The other way is Cajun jambalaya which does not include tomatoes. (The closer one gets to New Orleans, supposedly the less tomatoes are used in cooking.)
This recipe is more of Creole in style. It includes all the key components of a tomato based jambalaya.
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 2 (about 1 cup) celery stalks, chopped
- 16 oz andouille sausage, fully cooked and sliced
- 1 28 oz can diced tomatoes, not drained
- 2 tsp garlic, minced jar kind
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper, course ground
- 1 1/2 tsp hot sauce
- 1 lb medium shrimp, raw, peeled and deveined
- 2 tbsp fresh parsley, chopped
- 1/2 rotisserie chicken meat, (use the meat from one side)
- In a 3 1/2 qt (or larger) slow cooker, place all the ingredients EXCEPT shrimp and parsley.
- Cook on low for about 6 to 8 hours until the vegetables are tender.
- Stir in the shrimp and cook for about 20 more minutes until shrimp are pink. Stir the parsley in right before serving.
- Serve with rice and hot sauce.