MamaDiaries

Would you rather try the Creole style or the Cajun style?

Alright. I know what you’re thinking! What exactly is jambalaya?
Well, Jambalaya is a one-pot rice dish with meats, vegetables, and seasonings. It comes in two main variations: Cajun and Creole. Jambalaya is the Louisianian equivalent of a Spanish paella where rice is the main base. It originated in southern Louisiana in the late 19th century. The rice is lightly simmered in broth and mixed with various meats like chicken, sausage, and/or seafood.

New Orleans’ Creole cuisine came from multiethnic influences, while the Cajun cuisine, associated with French Acadian people who settled the swamps and prairies of southwest Louisiana, is more rustic.

While the differences between Cajun and Creole Jambalaya are subtle, the easiest way to distinguish between the two is by their color. Cajun Jambalaya is brown in color, owing to the use of smoked meats and lack of tomatoes. In contrast, Creole Jambalaya is red or orange in color, owing to the addition of tomatoes.

I’m going to show 1 recipe from each style, mostly because these are the recipes I found that sound uber delicious! I haven’t tried this before, but I’ve always been a fan of spicy foods and who knows spice better than the south!?

Creole Jambalaya

Also known as red jambalaya.

• 3 tablespoons olive oil
• 1 medium chopped onion
• 2 large stalks of celery, chopped
• 4 tablespoons of garlic, minced
• 1 pound chicken breast, cut into half inch pieces
• 1 teaspoon cayenne pepper
• 9-10 ounces kielbasa sausage (or any sausage)
• 2 teaspoons paprika (more/less to taste)
• salt to taste
• black pepper to taste
• 1 teaspoon thyme – dry
• 1 tablespoon oregano – dry
• 1 tablespoon basil – dry
• 1 can crushed tomatoes – undrained (28oz)
• 3 cups chicken broth (or stock)
• 1 cup rice, uncooked (I read Lundberg Jubilee is best)
• 1/2-pound medium shrimp

1-> First, you’ll need to start with the veggies. Fry them up until they’re nice and tender.
2-> Then stir in the seasonings.
3-> Then you’ll need to add the chicken and sausages. Cook them on low/medium heat until they’re browned – stirring often.
4-> Add the chicken broth, crushed tomatoes, and rice. Stir them up good!
5-> Bring it all to a light boil on medium. Reduce heat and cover.
6-> Simmer on low for about 45 minutes, stirring occasionally.
7-> Add the shrimp! If the shrimp is raw, add within the last 5 minutes. If cooked, add within last 2 minutes. Serve.

I totally have to say, this looks amazing…and sounds even more tasty!

Cajun Jambalaya

Also known as the brown jambalaya.

• 12 large shrimp
• 2 chicken breast – boneless and skinless
• 10 ounces Andouille sausage
• 1 teaspoon garlic powder – or minced garlic if you prefer
• 1 teaspoon cayenne pepper
• 2 teaspoons paprika
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 tablespoons olive oil
• 1 onion – diced
• 1/2 green bell pepper
• 1/2 red bell pepper
• 2 teaspoons sriracha
• 2 cups uncooked white rice
• 4 cups chicken stock
• zest of 1/2 a lemon

1-> First, combine shrimp, chicken, and all spices into a bowl. Mix well.
2-> In a large saucepan, heat 2 tablespoons olive oil over high heat and add the onion and peppers. Cook for 3 minutes until translucent.
3-> Then, add the garlic, bay leaves, and sriracha.
4-> After that, stir in the rice. Add the broth slowly. Reduce the heat to med-low and cover tightly. Cook until the rice absorbs the liquid and becomes tender…about 15 minutes. Discard the bay leaves.
5-> When the rice is almost cooked, reduce the heat to low and add the shrimp, chicken and sausages. Cook until meat is done…about 10 more minutes.
6-> Stir in lemon zest, season to taste with the salt and pepper. Then serve.

How tasty does that look! Mouth-watering!

Now mamas, If you happen to try it before me, please let me know how you like it! Whether you find it to be yummy or gross, I want to know everything!