Mom’s Jambalaya is on Fiya

On Sunday, Mom invited me over to have some of her delicious jambalaya.  Jambalaya is a Louisiana Creole rice dish with meats, veggies, and a slightly spicy and light tomato sauce.  By no means is this like a sauce for spaghetti where you pile spoons of sauce on top of a pasta.  The sauce is a subtle coating for the rice and meat mixture.   There are many variations to cooking jambalaya.  Some do it stove top with a more creole “red” version and others do it cajun with more of a “brown” rice.  There is even a “white” version which is actually the non-Louisiana way of doing it.  Mom does the “red” in her own version using a no-fuss baking method.  And it comes out just as scrumptious as those slow-cooked, stove top recipes.

Mom’s Jambalaya


1 1b. Uncle Ben’s Converted Rice

1 can french onion soup

1 can beef consume’

1 small can tomato sauce

1 lb. smoked sausage, sliced

6 boneless, skinless chicken thighs, chopped (breasts can be used, but for a more moist dish I suggest thighs)

1 lb. shrimp, peeled and deveined

1/2 green bell pepper, diced

4 scallions, diced (green onions)

1/2 stick of butter

Tony Chachere’s Creole Seasoning (to taste)

Cayenne Pepper (to taste)

Hot Sauce (to taste)

Directions: Preheat oven to 350*.  Pour rice into a large casserole dish.  Add soup, consume’, and sauce to the rice and mix thoroughly.  Next, add all meats and green pepper and stir to distribute evenly among casserole.  Then add creole seasoning, cayenne pepper, and hot sauce to taste.  Sprinkle diced scallions on top of rice mixture.  Spread pats of butter over the top as well.  Cover loosely with foil.  Bake for 1 and 1/2 hours.  Remove foil and continue baking for 10 minutes longer.  Enjoy your Louisiana Creole Jambalaya!

I enjoyed mine with a fresh, cold side salad and a cup of homemade iced tea.

Jambalaya + Side Salad

The salad included romaine, grape tomatoes, cucumber, canned asparagus, and light balsamic vinaigrette.

Taste of Louisiana

There is nothing that beats a meal cooked by Mom.  When I was little, we just about had a hot, cooked meal every night of the week.  And can she cook!  I didn’t have too many friends who didn’t enjoy coming to my house to eat some of what Mom was cooking up.  Needless to say, I run right over when she offers food.  Just talking about her cooking makes me very excited to know that Thanksgiving will be here before we know it!

Questions of the Day:  Have you ever eaten jambalaya?  What is one dish that your area is known for?  Do you have a favorite dish that you always look forward to eating when visiting your parents?  Please share. 🙂

I can’t pick one favorite, but my mom makes a darn good seafood fettucine, a lasagna that is out of this world, and a comforting filet gumbo.  (Now I didn’t say they were healthy, but they sure taste divine.)

Have a wonderful Labor Day! 🙂