Cajun Jambalaya

Jambalaya is a vibrant and hearty one-pot rice dish that is a cornerstone of Louisiana's Creole and Cajun cuisines. This Cajun version, often called "brown" jambalaya, starts with browning the meats to build a deep, savory foundation of flavor. It features the "holy trinity" of Cajun cooking—onion, bell pepper, and celery—along with smoked andouille sausage, chicken, and rice, all simmered together in a rich broth. Unlike its Creole cousin, this version is less tomato-heavy, focusing more on the smoky, spicy flavors of the meats and seasonings. It’s a perfect, satisfying meal for a crowd and a fantastic way to experience the bold flavors of Louisiana.