A big batch, oven-baked, Creole-style jambalaya containing chicken, shrimp and andouille smoked sausage.
Creole Jambalaya
Jambalaya, often made in this way with chicken, andouille sausage and shrimp, is a very common dish here in The Deep South and we tend to have it regularly, though every recipe you'll run across is probably a little bit different from the one before it. Different methods, different ingredients, different seasonings. It's a very versatile dish and there isn't any one way that is the only way.I recently posted a Cajun jambalaya recipe, with layers of flavor that are built beginning with roasting the meats in the oven first. You can certainly do that here as well. This recipe is a little bit different from that one because this one uses a roux, I've added some fresh shrimp here, and it's considered a Creole version, due to the use of tomatoes, though in truth, Cajun and Creole cooking have sort of melded together these days. Don't let the long list of ingredients scare you away - there are quite a few seasonings and meats involved, but it comes together fairly easy, and then the oven does the work.
As far as "spicy heat" goes, I'm gonna repeat what I have said before about the heat level of Cajun and Creole foods. My seasonings here give a nice, respectable bite, but are not gonna set your mouth on fire. Some people have the misconception that "spicy" Cajun and Creole foods equal loading down dishes with red pepper, Creole or Cajun seasonings, and nothing could be further from the truth. There is nothing worse than trying to eat something that somebody has loaded down so heavy with red pepper trying to make it "Cajun" that you can't even taste the food underneath any longer. We like spicy down here, but we like flavor with some kick even better! Save the hot pepper sauce for the table. As always, this recipe is written to give just a bit of a bite but not be overpowering. Feel free to bump the heat up or down to your own personal preference.
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