Video: Sausage & Shrimp Jambalaya

See how simple it is to make rich and hearty Creole jambalaya.

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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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MareRocks

Mar. 10, 2013 11:17 am

Cajun jokes are world renowned, but Creole jokes only make sense in Louisiana.

polishmom

May 28, 2012 8:14 am

cajuns lived in the bayous and they made do with what was available so it makes sense that they cooked with tomotoes and not milk and cream that is french

everettecm

Feb. 20, 2012 4:50 am

The only difference I have found in Cajun and Creole, and I am a bonifide south Louisiana Cajun, is the tomatoes, Cajun dishes don't add them.

redfenceacre

Feb. 18, 2012 1:49 pm

Creole cuisine is made by Louisiana natives,using local ingredients with European cooking styles:French, Spanish, African and French Caribbean. Cajun cuisine is made by Acadian descendants with Louisiana ingredients in a Provencal, rustic french cooking style: Bouillabaise/Gumbo, Paella/Jambalaya

Kona Tom

Feb. 18, 2012 11:34 am

To start, this jambalaya is much too loose and brown rice is good but not in this dish. As to what is cajun and what is creole, cajun is country style food. It has it's roots with the French Arcadians. It has that infulence and also native American and African influences. Creole has it's roots in the cities where the influences are from French, Spanish and African. It is usually less spicy and uses more sauces.

detomlin

Jan. 17, 2012 11:33 am

Way to soupy to be called Jambalaya...

Raven1always

Jan. 17, 2012 9:36 am

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.

Barbcat

Dec. 28, 2011 7:21 pm

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.

CEMGEM

Nov. 11, 2011 5:29 am

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.

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