Jambolija

Jambalaya is such a culinary staple and storied dish in new orleans the word is used to describe so much more than food.

Jambolija. Add the sausage onions bell peppers celery and garlic and saute until the sausage begins to brown 5 to 8 minutes. Jambalaya is a creole dish inspired by both french and spanish cuisines. In heavy skillet saute the sausage onion green pepper and garlic in oil until vegetables are tender. Remove with slotted spoon and set aside.

Jambalaya ˌdʒæmbəˈlaɪ ə jam bə ly ə ˌdʒʌm jum is a popular dish of west african french especially provençal cuisine and spanish influence consisting mainly of meat and vegetables mixed with rice. This slow cooker version only. Saute sausage until browned. Served in the south especially louisiana and filled with both shrimp and andouille or smoked sausage it packs on the flavor as a perfect dinner option year round.

Heat 1 tablespoon of peanut oil in a large heavy dutch oven over medium heat. Melt the butter in a medium pot over medium heat. Transfer to a 2 qt. Featuring chicken shrimp and smoked sausage this classic creole rice dish is perfect for the slow cooker as all the flavors blend together over time in a marvelous way.

Cook for 5 minutes. Stir in the remaining ingredients. What a crazy jambalaya of music at this festival the dish has represented new orleans since colonial spanish settlers tried reconstructing their native paella from locally sourced ingredients. Add the chicken and allow.