Calling It Jambalaya Is A Stretch!

Obviously whoever created this recipe has never had real jambalaya. Or been to Louisiana. . .

Don’t get me wrong, the dish tasted good. There was nice flavor and it was a lovely dinner.

But it wasn’t jambalaya.

To start, there was no roux. You can’t make Cajun food without a roux.

Second, there were no spices. Jambalaya doesn’t have to be spicy, but there are a lot of spices that go in it to give it a full bodied flavor.

I have been making jambalaya for years and while I do sometimes use chicken, generally there is some type of sausage and some seafood involved as well.

So basically this is a lovely chicken and rice casserole. But it isn’t jambalaya.

JAMBALAYA

1 ½ Cups Cooked Chicken

1 Cup Uncooked Rice

1 ½ Cups Tomatoes, Diced

1 Large Onion, Chopped

1 Bell pepper, Chopped

½ Cup Chopped Celery

1 Teaspoon Salt

1/8 Teaspoon Pepper

Buttered Crumbs

Cook rice until done. Combine Chicken, rice and tomatoes and cook for 10 minutes. Add onion, green pepper, celery and seasonings. Turn into a baking dish and cover with buttered crumbs. Bake in a 350 degree oven for 1 hour.