When it comes to jambalaya, there are two main categories: Cajun and Creole. Like Jambalaya, Gumbo contains a mix of vegetables and meat and some kind of shellfish, like shrimp or crawfish, but the overall stock is thinner, almost like a broth. Gumbo, on the other hand, is more of a soup with rice that is cooked separately and served on the side. The easiest way to remember the difference between Jambalaya and Gumbo is that Jambalaya is, at its core, a rice dish (much like paella). Typically you’ll find fewer vegetables, lots of rice, and a variety of different cooked meats. The vegetables, a mixture known as the “holy trinity”, usually consist of onion, celery, and green bell pepper. Traditional recipes almost always have some kind of smoked sausage (such as andouille sausage), in addition to one or two other meats. Originating in Louisiana with French and Spanish influence, Jambalaya is a rice dish made with meat and vegetables. Spicy, smoky, comforting, and filling, it’s hard to pass up a bowl of this New Orleans classic. It practically springs from the pot with its awesome mouthwatering flavors.

In this version, you’ll find chopped onion, celery, and bell peppers, juicy chicken, shrimp, andouille sausage, and delicious Cajun spiced tomato rice. Plus, everything cooks in the same pot, making it perfect for busy weeknights. This is the best jambalaya recipe you will ever make – guaranteed! So delicious and so easy to make, it may appear overwhelming at first glance, but it’s actually quite easy to make once you get started.

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