Jambalaya! That scrumptious, bursting with flavor, kicked up with some heat, Louisiana Cajun stew that is just so soul satisfying. Jambalaya always contains smoked ham and some sausage, usually spicy Andouille, but since that is pretty near impossible to find in these parts I substituted a smoked beef sausage with real wonderful results. Other meats and seafood can vary depending on your tastes and what’s available. I used chicken and shrimp, but quail, crab, dove or crayfish are also popular choices. I added Okra because I love it, but not all recipes use it. Whatever you do, use as much cayenne and Tabasco Sauce as you can stand because that truly adds a layer of flavor that makes it Cajun. I am a wimp when it comes to heat, but Dan loves the burn so we always need to compromise. Lots of herbs and aromatics give this dish a depth of flavor that can’t be beat.
There is a fair amount of prep work involved getting all the vegetables and meat cut up, but once that is done, the slow cooker takes over and you can just walk away and come back 9-10 hours later to a meal that is beyond delicious! You can even do all the prep the night before and in the morning toss it together just before you leave your house for the day. Traditionally served spooned over a bowl of rice, this one is a crowd pleaser for sure!
Let’s go build us some Jambalaya!
Sigh………..It was good.
Here’s what we’ll need!