Make a Jambalaya.

Though this blog is dedicated to spiritual writings, I post several other posts that are totlly unrelated to the topic of this blog but for which I am paid.

For a change I am writing a recipe for Jambalaya to oblige a friend. She came to know about this food from wikipedia.

Jambalaya is a Louisiana Creole dish of Spanish and French creation. Jambalaya is traditionally made in one pot, with meats and vegetables, and is completed by adding rice. There are two primary methods of making jambalaya.

The first and most common in Southeast Louisiana is Creole jambalaya. First, meat is added, usually chicken and sausage (such as andouille or smoked sausage). Then, vegetables and tomatoes are added to cook, then seafood. Rice and stock are added in equal proportions at the very end. The mix is brought to a boil and left to simmer for 20-60 minutes, depending on the recipe, with infrequent stirring, mainly no stirring towards the end of the cooking process.

The second style is Cajun jambalaya which contains no tomatoes. There is also a third method in which all ingredients are cooked separately from the rice, and the rice is added before serving, already cooked in a savory stock.

Are you satisfied Cathy?

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