You don’t have to be a native of Louisiana to enjoy its amazing Jambalaya recipe. You can make it in the comforts of your own home with its local and original flavors permeating through the four corners of your kitchen. Jambalaya is a favorite of my husband since he’s a kid. His mama made Jambalaya as frequent as she made homemade bread (which meant super frequent). He learned to love its taste and eventually developed a version of his own.
My husband’s jambalaya is probably the best I have ever tasted. With bias set aside, his really tastes flavorful and with a hint of something else on it. It’s probably the texture of the rice because he never overcooks, or he has some secret spice tucked in somewhere which I did not know about.
Nevertheless, if it’s jambalaya on the menu, I allow my husband to take reign. He has this uncanny ability to make perfect dishes and who am I to begrudge my kids and I from such? When I told him this, he was just amused; but I knew he was kind of proud about it.
Anyway, you are going to love this jambalaya version. Nope, it’s not just jambalaya- it’s jambalaya casserole! You know what that means- it’s going to be richer and more flavorful.
I want to share this with you because my family loves this so much. And I bet my husband’s jambalaya cooking skills that yours will love this just as much.
Photo and recipe courtesy of The Cottage Mama.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: The jambalaya would also be delicious with the addition of andouille sausage or you could even use your basic breakfast sausage.
