Discover the flavors of creole cuisine with this jambalaya recipe

Do you often cook large one-pot meals for your family? Are meals quick, easy, and enjoyable to prepare, enough for everyone, and often for more than one day? If so, you have to get to know a dish known as jambalaya. You'll be delighted!

One-pot meals have many benefits. I don't need to list them because you've probably prepared a pot of stroganoff, goulash, bigos, or leczo on many occasions. As you can see, we touch upon many different national cuisines in this context. However, I rarely write about Creole cuisine here, which I'm focusing on today.

Creole cuisine originates from Louisiana — one of the states in the southern USA. Creoles have origins linked to historical migrations from France and Spain. This is why dishes characteristic of this culinary segment are similar to the style preferred along the Loire. Jambalaya (doesn't it sound like a radio hit?) is a one-pot dish with a rich flavor, consisting of, among other things, rice, tomatoes, and chicken. It will undoubtedly remind you of the one-pot meals we have known for years, but if you read the recipe carefully, you will find differences. And perhaps, like me, you will be delighted both by them and the effect.

Ingredients:

1 onion

2 bell peppers (can be of different colors)

2 celery stalks

4 garlic cloves

olive oil

9 ounces sausage (e.g., chorizo, but if you prefer other flavors, choose a mild sausage)

1 double chicken breast

2 cups of raw rice

1 can of diced tomatoes

1 quart of broth

3 bay leaves

1 teaspoon each of oregano, thyme, sweet and hot paprika

salt, pepper

1/2 lemon

2 green onions

Preparation:

Chop the onion, cut the bell peppers into strips, and dice the celery. Press the garlic through a garlic press. Sauté these vegetables in heated olive oil in a pot.