Jambalaya recipe
this is not my cooking region, and I don't know if it is authentic, but damn! it was tasty!
https://www.gimmesomeoven.com/jambalaya-recipe/
Ingredients
3 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 pound andouille sausage, thinly sliced into rounds
3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
2 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, peeled and minced
1 (14-ounce) can crushed tomatoes
3–4 cups chicken stock
1 1/2 cups uncooked long grain white rice
2 tablespoons Cajun seasoning or Creole seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 bay leaf
1 pound raw large shrimp, peeled and deveined
1 cup thinly-sliced okra*
Kosher salt and freshly-cracked black pepper
optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce
instructions at the link
my notes...I only used 1 TBS of Tony Chachere's and no cayenne. we like spicy but that was enough really, more can be added at the table.
I had big mutant chicken breasts so I probably had more chicken than called for but it is a stew, no real measurements needed! speaking of, you will need a full quart of broth plus the tomato juice, possibly even another cup of liquid. also the okra is totally optional, I used frozen and it was ok except for the bigger chunks, they were gross. finally - go ahead and put the chicken and sausage in with the rice, it all blends really well that way!
this was good! highly recommend it!
= new reply since forum marked as read
I love it on baked sweet potato "fries" but the fumes kill me every time 
I make a particular shrimp dish pretty frequently (aside from other things) and I always get into a sneezing fit...
As another Cajun-by-marriage (Mrs. P was born and raised 40 minutes from Jena), I *always* have a large tub of home-mixed Cajun spice on hand. It doesn't have salt, so you can use more of it than Tony's, and since you're making it yourself, you can adjust the various spices to get a balance you like.
I use Donald Link's recipe without the cayenne - it's quite punchy if you do add the heat, I prefer to adjust that independently with Tabasco 
Brenda Lee
Jerry Lee Lewis
Nitty Gritty Dirt Band
Willie (kind of crappy video)
here is a newer version with Trombone Shorty
there are a ton of covers even some I have never heard LOL
Haven’t cooked it for ages.
My mother made it without eggs, just buttermilk, or hot sauces, just a large dose of black pepper. And more 2 parts *yellow* corn meal to 1 part flour, it’s crunchier that way. Fried in minimal oil in cast iron frying pan. The breading doesn’t coat as thickly, so the okra itself gets real crispy with charcoaled edges.
No dipping sauce, either, it was a vegetable with your meal.
At least that’s how my Texas family made it. 
Now my mouth is watering for that crispy, salty-hot treat.
Off to find some okra!
Some of those do sound absolutely delicious.
And you can make fried okra any way you want, it’s all good. 
Miz t. is full blooded, 100% Cajun on both sides, mom and pop.
Of course the instructions should always start "First, make a roux."
Damn near every Cajun dish starts that way.
You did that, right?
but my very limited learning on this is that jambalaya is more like paella and it's gumbo that needs the roux. is that right? I think I tried to make gumbo once before and it didn't come out too good, mostly over my efforts to make a shrimp shell broth and using the wrong damn sausage.
this was tasty, and I will do it again but I think I may have made it a little too soupy. not that we would know the difference!
