Like most dishes of early American origin, jambalaya was born of necessity, a delicious and inexpensive means of using whatever ingredients were likely on hand. Each cook and culture contributed their own unique variations. These days it’s often enjoyed as a one-pot party food, and remains a heartily delicious and inexpensive way to serve a crowd.
For our first recipe, slightly spicy andouille sausage, shrimp, rice, and the cooking “trinity” of the Bayou—onion, celery, and bell pepper—give this regional dish its distinctive flavor. If you want to keep it mild, omit the additional ground red pepper from the rice mixture.
View Recipe: Jambalaya