Jambalaya originates in New Orleans and has long been a staple in Cajun country. The work "Jambalaya" comes from the word "jambalaia" meaning mish mash or mix-up and also meaning a pilau or pilaf of rice.

There are many different types and styles, but Jambalaya commonly includes sausage, rice, chicken or shrimp. Creole Jambalaya includes tomatoes whereas Cajun Jambalaya does not.  The Creole style is from the French Quarter and Cajun style is from the rural swamp areas where wild game, crawfish and oysters are readily available.

Each year Gonzales, Louisiana holds a Jambalaya Festival. In fact, the folks in Gonzales claim they are the Jambalaya Capital of the World!

The fun part of making Jambalaya is that you use the fundamental recipe components, but then vary some of the ingredients each time for a new and wonderful Jambalaya dish.  Perhaps, the most memorable Chef and author to create Jambalaya dishes was Justin Wilson.  This guy was making great spicy dishes before the Food Network was ever an idea. 

Jambalaya is easy to prepare. This recipe takes 20 minutes to prepare and then simmers about 1 hour.  I have made many variations of the years depending on what is in the refrigerator.  I've included some options in the ingredient listing.

Ingredients

• 1 cup diced celery or green bell peppers
• 1 cup Vidalia onion
• 1 lb chicken breast, diced into 1/2 to 3/4 inch pieces
• 1 lb link smoked sausage cut into 1/4 to 1/3 inch pieces
• 3 large cloves garlic, minced
• 1 tablespoon Assmann's Fanny Rub or other Chicken Spice
• 1 tablespoon Chipotle Dry Rub
• 2 cups rice
• 8 cups water or chicken stock (opt for the chicken stock if you can)
• 1 - 16oz can diced tomatoes
• 1 teaspoon Mad Cow Naga Jolokia Hot Sauce if you like it very spicy or 1 teaspoon of Datil Pepper Sauce for a milder version
• 1 teaspoon Kosher salt
• 1 teaspoon fresh Cracked Pepper
• 1/4 cup chopped parsley
• 1/3 cup canola oil

Procedure

1. Apply the Fanny rub/chicken spice to the chicken.
2. Using a cast iron skillet or other large frying pan on medium heat, brown the chicken in the oil.  Stir often to prevent sticking/burning.
3. After chicken is brown, remove it from the pan and let drain on paper towels.
4. Add the celery, onion, garlic and Chipotle rub to the pan. Saute until the onions are translucent.
5. Add the sausage and brown.
6. Move all ingredients from the pan to a large pot. Add the chicken, parsley, salt, tomato, cracked pepper, water and hot sauce to the large pot. Stir well.
7. Bring to a boil and cook until about half of the liquid is gone.
8. Cover and simmer about 1 hour, until the rice is done.

Remember Mr. Wilson's only rule for entertaining, "Plenty to eat, plenty to drink, then let your guests enjoy themselves".