The popular Louisiana dish jambalaya draws influences from the cuisines of Africa, France, and Spain. Both Creole and Cajun cooks make this rice-based, one-pot meal that starts with spicy smoked sausage and a mixture of onion, celery, and bell pepper, considered the "holy trinity." They often add other meats and seafood, along with rice and broth. Jambalaya is an easy and economical meal that is full of intense flavor.
In New Orleans and surrounding areas, Creole cooks add tomatoes to the pot, turning it into a “red” jambalaya. Cajun cooks who live out in the bayous and other remote areas didn’t always have easy access to tomatoes. Instead, they browned their smoked sausage and used the rendered drippings to create a flavorful sauce that forms the base of this Cajun jambalaya recipe.
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