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New Orleans comfort food! The perfect blending of Louisiana’s French and Spanish influences with their Creole heritage.
The base for most Jambalayas is called a Trinity. It’s equal part celery, red pepper, green pepper and onion. This is the perfect flavour base for many dishes in the south and throughout the world.
I generally like to cook the vegetables with butter and a touch of creole spice to give it a slightly deeper richer flavour.
There are two versions of Creole style Jambalaya, one called City Creole (or red jambalaya) and the other called Rural Jambalaya. The main difference is that the City version is cooked with tomatoes and the rural version isn’t but gets its brown colour from the bits of the meats cooked into the bottom of the cast iron pan.
This really is a very simple dish to make although the ingredients and process sound a bit lengthy.
Mine is fairly spicy but you can definitely dumb it down with a little less Cajun spice!
Find more recipes like this at nancyscravings.com