Jambalaya and a crawfish pie and filé gumbo

Thibodaux, Fontaineaux, the place is buzzin’,ĭress in style and go hog wild, me oh my oh. Son of a gun, we’ll have big fun on the bayou! My Yvonne, the sweetest one, me oh my oh. Me gotta go, pole the pirogue down the bayou. So come get your Creole on and laissez les bons temps rouler!Īnd now for a few words from The Carpenters (yes, that’s the version I like best. It’s comfort food with some kick (how much kick is up to you) and it’s sure to become a favorite. Tender chicken, juicy shrimp and spicy andouille sausage and tossed with rice, bell peppers, onions, celery, tomatoes, and a generous dose of Creole seasoning. Get our recipe for the BEST homemade Creole Seasoning!

The flavor will be fresher, bolder and SO much better than store-bought! It’s super quick and simple to make and trust me, it’s WORTH it! This jambalaya recipe is the Creole version.Īn important element in this dish is the Creole seasoning and we STRONGLY recommend you make your own. Another difference is the order in which the ingredients are prepared. The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes while Cajun jambalaya does not. Both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green). There are two general kinds of jambalaya: Creole and Cajun. Most of us won’t be going down to New Orleans for Mardi Gras, but that doesn’t have to stop us from enjoying some great Creole food, does it? No way! We can travel to New Orleans via our taste buds by making and enjoying its most famous dish, Jambalaya! This authentic Jambalaya recipe consistently gets rave reviews and is sure to be a hit at your dinner table! What’s the Difference Between Cajun and Creole Jambalaya? This quintessential dish from New Orleans is a spicy one-pot rice dish featuring chicken, andouille sausage, shrimp, and a whole host of Southern flavors.

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