Jambalaya suggested by Art Lombard

Jambalaya is as classic a New Orleans dish as you are going to find. It consists of 3 parts, meat and vegetables, stock or broth, and rice. What makes Jambalaya so great, you can use whatever your have on hand, seafood, chicken, sausage, etc. Is Jambalaya a Cajun dish or a Creole dish. It can be either one, with the main difference being the inclusion of tomato in a Creole Jambalaya. I think you will enjoy it either way.

Jambalaya Cajun Style

1 Pound Andouille Sausage, cut into bite size pieces

1 Cup Chicken Meat, cut into bite size pieces

1/3 cup Chopped Onions

¼ cup Chopped Celery

¼ cup Chopped Green Bell Pepper

¼ cup Chopped Garlic

2 Tablespoons Olive Oil

1 Quart Beef Broth

1 Quart Chicken Broth

2 cups Long Grain Rice

2 Tablespoons Salt

2 Tablespoons Ground Black Pepper

2 Tablespoons Basil

2 Tablespoons Oregano

2 Tablespoons Creole Seasoning

1 Tablespoon Paprika

Over Medium heat, cook sausage, chicken, onions, celery, bell pepper, and garlic in olive oil.  Add broth and dry seasonings. Bring to a boil. Add rice. Cover and lower heat to low. Cook until all of the liquid is absorbed, about 20-25 minutes.

To make this Jambalaya a Creole Jambalaya, add a small can of Tomato Sauce with the Stock.