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Sausage & Shrimp Jambalaya

Smokey Andouille sausage gets sautéed with easy-to-find spices and everyday vegetables to make a flavorful base for this one-pot rice dish. Next up, brown rice and chicken broth go into the pot for a slow simmer. To finish the dish, you’ll learn exactly when to add fresh shrimp so it cooks to perfection. The result is a restaurant-quality meal you can easily make in your own kitchen. Get the recipe for Sausage & Shrimp Jambalaya.

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Comments13

  • CEMGEM

Chef, Cajun is the common country folks cooking which uses what ever they have. Creole, on the other hand is more refined. Compare Parisian french cooking to the common farm fare of regional people.

  • Barbcat

My mother always explained Cajun and Creole in terms of unexpected guests arriving for dinner. Cajun cooks just add more stock to the pot. Creole cooks prepare enough additional individual ramekins, souffles, plated salad arrangements, etc. to avert disaster in case of extra guests.

  • Raven1always

Now in contrast to the food, creoles are known to use more milk and butter in their dishes. Cajun dishes however, are typically more spicy and not as creamy.