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.
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