Big Easy Jambalaya


A quick and delcious dinner for a taste of New Orleans.

By FamilyTime

 

Jambalya has roots firmly in South Louisiana and the Caribbean. It also resembles Spain's much loved paella, another hint as to its origin. Folks in New Orleans love it and enjoy it all year long -- not just during Mardi Gras. It can be made with chicken, sausage, shrimp, crayfish, oysters, or just about anything that strikes your fancy. But there is always rice.

New Orleaneans often serve southern-style biscuits (so delicious!) with the meal. And how better to end the feast than with sinfully rich banana cream pie? Perfect for a meal inspired by both Creole and Cajun cooking.

Happy Mardi Gras!

Some tricks of the trade for this meal:

For the jambalya: Do not add the shrimp until the end, as the recipe instructs. They need only to heat through and overcooking will toughen them. If your family does not like shrimp, omit them.
For the biscuits: Once the buttermilk is added, mix the dough only until it holds together in a cohesive mass. It won't be smooth, like bread dough, but will come together as you knead it briefly. Pat or roll the dough into a rough circle before cutting out the biscuits.

For the pie: Use the Nutty Crust on our site or your favorite graham cracker crumb crust for this refrigerated pie. If you like the flavor combination of bananas and chocolate, make a crust with chocolate wafer crumbs.

 

For recipes, see "Related Recipe" box to the right.