Opinions often differ on what makes a jambalaya.
But everyone will agree that this jambalaya recipe is the best around.
Some add tomatoes (that’s more Creole) and some don’t (for the Cajuns).
Credit:Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
Some argue you should never add celery, some demand it.
This recipe uses shredded, cooked chicken, but feel free to substitute someleftover Thanksgiving turkey, instead.
Reheat it, and serve with a warm loaf of crusty bread for a delicious and hearty meal.
Credit:Stacy k. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
Remove sausage with a slotted spoon.
Stir in tomatoes, next 3 ingredients, and sausage.
Bring to a boil over high heat.
Credit:Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink.
Freezing Tip
Prepare recipe as directed.
Let stand at room temperature 30 minutes.
Credit:Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
Bake at 350F until thoroughly heated.
Credit:Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
