I am not sure what inspired me but I decided to make jambalaya for the first time. And strangely I had everything on hand but the celery and sausage. I know it’s down right amazing I didn’t have any Andouille sausage lying around the house given my love of “encased meats.” (Sorry mom)
So after a quick trip to the market for those 2 key ingredients, I set about making a serious bowl of spicy love.
For a recipe I went right to an authority figure…. Emeril! I followed the recipe pretty closely – I only left out the chicken. Just decided to keep it to sausage and shrimp. Another small modification was the use of tomato sauce instead of fresh chopped tomato – it was just what I happened have.
Which leads me to an interesting note. Apparently one of the main differences between “Cajun” jambalaya and “Creole” jambalaya is the use of tomatoes. Creole uses tomatoes, Cajun does not. So as a tomato lover it is obvious which kind I am going to favor. But I think this is only a guideline and not a rule.
If you haven’t attempted to make jambalaya because you thought it was complicated or took a long time – you would be wrong. This was easy and quick to make! my only regret is not making it sooner!