Creole jambalaya, also known as red jambalaya, is a dish that’s usually cooked and served with some type of seafood. If I had my way I’d add the shrimp, but The Man and the kids would go to bed hungry rather than eat shrimp, so I omit the fish but still like to call this dish Creole.
Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron. As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. In modern Louisiana, the dish has evolved along a variety of different lines. Creole jambalaya, or red jambalaya as it is called by Cajuns, is found primarily in and around New Orleans, where it is simply known as ‘jambalaya’. Creole jambalaya includes tomatoes, whereas Cajun jambalaya does not.
And now you know.
- 1 medium onion, chopped
- 2 medium green peppers, chopped
- 1 cup celery, chopped
- 1.25 lbs. chicken tenderloins, cut into chunks
- 1 T Cajun seasoning
- 1 lb. Polska kielbasa
- 28 oz. petite diced tomatoes, un-drained
- 38 oz. chicken broth
- 2 cups long grain brown rice
- Place onions, peppers & celery in slow cooker. Top with chicken then seasoning. Top with sausage & tomatoes.
- Add rice and broth, then press all the rice down so it’s all covered with broth.
- Cover & cook on low 5-6 hours. Or on low for 2 hours and high for 2 hours.
*Facts found at Wikipedia