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.

Peel and devein shrimp; reserve shells. Refrigerate shrimp until ready to use. Place shells in a medium saucepan; cook over medium-high, stirring often, until shells blister slightly, about 3 minutes.

Season the chicken with some paprika, chili powder, garlic powder, onion powder, chili flakes, salt and pepper. If you’re questioning if you seasoned enough, add some more.

Today, we're making a big pot of jambalaya that's seasoned with homemade spices and southern charm. The recipe comes from Refinery29's Rissa Papillion, whose mother, Wanda, taught her how to make ...

1 pound; chicken thighs, cut into 2-inch pieces ; 1 12-ounce; package smoked sausage, sliced into rounds ; 1 large; yellow or Vidalia onion, diced ; 1 large green bell pepper, diced ; 4 celery ...

This jambalaya from Kings Fish House in Long Beach is made with a homemade Creole seasoning blend and rich brown roux, andouille sausage and fresh seafood tossed with pasta -- a rich, hearty one ...

This Easy Crock Pot Jambalaya Recipe is a twist of a classic Louisiana favorite, simplified for busy home cooks. This slow ...