Jambalaya may have been created in Louisiana and may have its origins in Spanish paella, even if there is a dish also called jambalaia in Provence, southern France, that is also a mash-up of rice, chicken and saffron and that has been identified by Frederic Mistral in his Provençal dictionary, in both figurative and culinary meaning. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice.
First ~ grab the largest pot you own. Saute sausage, chicken breast and shrimp if you have it. (I didn't) I used the meats natural juices to saute, no oil.
Add chopped yellow onion, green onion, bell pepper, red pepper. (I didn't have red pepper either)
Sprinkle to taste with ground red pepper, black pepper, white pepper, garlic salt, creole seasoning. (I used Tony Chacherie's) Simmer
Three ~ add large can of diced stewed tomatoes and rice. (I used two cups of rice and cooked before I added)
Stir, simmer and serve with french bread.
Then go snuggle a one month old! Can you believe MissAllyAnn is one month??
For the Jambalaya, I used...
three chicken breasts
one pound of pork sausage
1 yellow onion
1 bunch of green onions
2 green bell peppers
2 cups rice cooked
1 large can diced tomatoes
if that is not hot/spicey enough for you - add one can of rotel tomatoes