How to make the Jambalaya Recipe

Classic Jambalaya Recipe Introduction Jambalaya is a bold and flavorful one-pot dish that originates from Louisiana, blending elements of Creole and Cajun cuisines. Inspired by Spanish paella and French influences, jambalaya has become a staple of Southern cooking, offering a delicious mix of meats, seafood, rice, and aromatic spices. This hearty dish typically includes a combination of chicken, sausage, and shrimp, simmered with the "holy trinity" of Louisiana cooking—onion, bell pepper, and celery. The dish is seasoned with a blend of bold spices, including paprika, cayenne, and thyme, giving it a deep, smoky heat. The rice absorbs all the rich flavors, creating a comforting and satisfying meal that’s perfect for family gatherings or celebrations. There are two main styles of jambalaya: Creole (red jambalaya), which includes tomatoes, and Cajun (brown jambalaya), which does not. This recipe follows the Creole style, offering a slightly spicy, tomato-based version packed with incredible flavors. Whether you’re new to jambalaya or a seasoned cook, this dish is easy to prepare and always a crowd-pleaser! Ingredients 2 tablespoons vegetable oil 1 pound chicken thighs, cut into bite-sized pieces 1 pound andouille sausage, sliced 1 onion, diced