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If Mardi Gras had a signature scent, it would be homemade jambalaya bubbling away on the stove. It's a staple of Louisiana cuisine, a flavorful fusion of Spanish, French and West African influences.
1 white onion, diced; 1 jalapeño pepper, diced; 1 bell pepper, any color, diced; 1 tablespoon olive oil; 4 cloves of garlic, minced; 1 pound chicken breasts cut into bite-sized chunks ...
Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. (The Chef typically adds about 2 teaspoons salt and 1/2 teaspoon pepper.) Remove from heat.
Serves 12 This year, honor Mardi Gras by making jambalaya at home. It’s the perfect dish for out-of-towners; it’s easy, it’s weeknight- and kid-friendly, and it’s extremely versatile.
Gonzales Jambalaya. Makes 6 to 8 servings. 1 whole cut-up chicken or any parts you like (about 3 pounds) Tony Chacere's or other Creole seasoning. Oil for browning ...
One of the earliest published recipes for the dish, from an 1853 cookbook, calls for mostly recognizable ingredients -- rice, "a fowl" and ham. But it concludes "pepper and salt (are) the only ...
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