Last night, we had a dinner party for mom and her friends. We grilled steaks and served shrimp and chicken jambalaya over penne pasta! I was only supposed to grill my left-over lentil-mushroom patties and have some salad but I decided to cook my own version of jambalaya to join in the party! Inspired by Mamou‘s Roasted Vegetable Stew, I decided to make a huge batch because I’m sure I can’t go wrong with the recipe. True enough, it was fairly easy to make and was effortlessly delicious and flavorful! Probably because of the creole seasoning. Haha!
My parents brought home creole seasoning from their New Orleans trip last year: Zatarain’s Creole Seasoning. If you want to make your own though, you can try Emeril’s creole seasoning recipe.
I don’t think this is really how jambalayas are supposed to be — I’ve never been to New Orleans nor have I eaten authentic jambalaya (I’ve only tried the one at Gumbo). I do know, however that you’re supposed to cook the rice with the rest of the ingredients. What I do is, I cook the jambalaya separately so that I can make large batches and reheat it over the span of a week. AND, I can have it any way I want — with rice, or large penne pasta or even buckwheat noodles! :P This jambalaya is more like vegetables stew with creole seasoning! :D
- If you notice my picture, the onions were chopped up too small, it should definitely be larger.
- If you’ve roasted the vegetables ahead of time, you can prepare and cook this in 20 minutes — it’s really handy to have roasted veggies stocked up in the refrigerator!
- I imagine you can eat this with any rice or pasta, but because of the large chunks, I prefer it over red rice. You can probably eat it as is but definitely lessen the creole seasoning and salt!
- It’s perfect with a glass of red wine :D