Several weeks ago we entertained our Gourmet Dinner group with a Louisiana themed dinner. We used the 
state as the theme rather than emphasizing either a Cajun or Creole menu. Among folks from the Bayou state there is a clear difference between Cajun and Creole recipes. We live 1500 miles from Louisiana so we feel safe in altering recipes a bit when we think we can improve them.
With our group, the hosting couple provides several entrées and the wine. The guests provide appetizers, side dishes and a dessert.
For this event we prepared :
Chicken, Sausage Jambalaya
Shrimp Creole
Red Beans and Rice
Today I’ll do our Jambalaya recipe with the Shrimp Creole and Rice & Beans to follow later in the week.
Our friends who are in this group are sophisticated judges of excellent food, but gentle in their comments if a dish falls short of expectations. The comments on this Jambalaya were not gentle. They were enthusiastic robust rave reviews that matched the robust flavors of this recipe..
Chicken & Sausage Jambalaya
Ingredients:
2 tbsp. Cajun Seasoning
1 ½ lbs. Boneless chicken breasts
1 Tbsp. oil (olive or vegetable)
1 stick butter
2 cups chicken broth
2 onions- fine dice
1 Green pepper diced
3 cloves garlic minced
1 lb Andouille sausage sliced
1 Pt. mushrooms sliced
1 can diced tomatoes(or 2)
4 cups cooked rice
Cooking
Step 1. Season Chicken with salt & pepper
Step 2. Brown in hot oil 3-4 minutes
Step 3. Cut into chunks (fork size)
Step 4. Sautee’ Onions in butter and oil until golden
Step 5. Add Green Pepper & Garlic- continue sauté for 1-2 minutes
Step 6. Add all other ingredients
Step 7. Simmer for 45 minutes
Step 8. Mix with cooked rice & serve
Tips
When you add the green pepper and garlic take care not to burn the garlic
We served this meal( Jambalaya, shrimp Creole and Rice and beans) buffet style. which worked well. If you are doing the Jambalaya alone it will serve six generously. The service can then be individual servings or family style if you prefer
The Cajun seasoning is available in the spice section of your market
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Your recipe for Jambalaya sounds great but Joe and I have a small cajun food stand called “Cajun Kate’s at the Booth’s Corner Farmers Market only two miles down the road. The food stall only has six seats at the counter and most people like us get takeout. The chef used to work in New Orleans and does a good job. It’s become very popular. The jambalaya and gumbo choices vary each week. A while ago we picked up a Oyster Po-boy for lunch. And of course we always get the Bread Pudding with the killer Whisky Sauce.
Keep cookin’. Peggy