Hungry yet? Jambalaya is a beautiful dish. I haven’t had it often, but I recall it being magnificent.
The base ingredients for a good jambalaya tend to be onion, celery and green bell peppers, along with rice. Into that can go chicken, prawns, sausages and pork, along with okra, carrots chilis and garlic. The meat and veg tend to be cooked to a point, then the rice, seasoning and broth are added, and all cooked up until the rice is done. There are two forms of jambalaya: Creole and Cajun. Creole jambalaya incorporates tomatoes, and Cajun does not. As such, my personal preference would be Cajun.
There’s a lot going on in this dish, which has bags of flavour, and it’s straight-forward enough that anyone can make it. I might have to give it a go myself in the not-so-distant future.