I had the opportunity to make dinner for the family today, so I decided to go ahead and do the challenge recipe. I wanted to make a healthier version of the jambalaya, so I decided to use shrimp, chicken breast, and turkey polska kielbasa sausage as meats in this dish. I noticed that the turkey sausage only had about 1/3 of the fat of any of the other sausages available and so it seemed the likely candidate. I also decided to use a mix of whole brown and wild rices as the base for the more health-conscious alternative to the white rice.
Posted in Fish and Seafood, Main Dish, Poultry
Tagged cajun, Chicken, Creole, Garlic, healthy, jambalaya, kielbasa, new orleans, polish, Rice, sausage, Seafood, shrimp
Jambalaya has been a favorite dish of mine for years. I enjoy the spiciness the dish delivers in addition to the multiplicity of meats. It was created in Louisiana by Spanish settlers attempting to mimic paella with the new and available ingredients in their new location. The Creole versions and the Cajun versions are similar, the major difference being that the Creole version includes tomatoes.
Jambalaya offers flexibility in its preparation as one can use any combination of meats/seafood they desire and it can be served in combination with either rice or pasta. For a basic recipe, I have included one of Emeril Lagasse’s (which I believe is incorrectly dubbed “Cajun Jambalaya”). This recipe looks similar to the ones I enjoy and should give us a good foundation on which to build. I hope you will find a satisfied palate with this challenge. Bon Appétit !
Posted in Fish and Seafood, Food Challenge, Main Dish, Pork and Red Meat, Poultry, Recipes
Tagged cajun, Creole, Emeril, jambalaya, Pepper, Rice, Seafood, shrimp, spicy, Tomatoes