Jambalaya is a Louisiana Creole dish of Spanish and French creation.It is traditionally made in one pot, with meats and vegetables, and is completed by adding stock and rice. There are two primary methods of making jambalaya.
The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Then, vegetables and tomatoes are added to cook, then seafood. Rice and stock are added in equal proportions at the very end. The mix is brought to a boil and left to simmer for 20-60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases.
The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya(also known as brown jambalaya) which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of onions, celery, and green bell pepper) is added and sautéed until soft. Stock and seasonings are added in the next step, and then the meats are returned to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the mixture is brought to a boil and rice is added to the pot. It is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked.(Source - Wikipedia)
Cajun Jambalaya has more of a smoky and spicy flavor than creole.
Here i have prepared the Cajun style vegetarian jambalaya but i have added tomatoes into this because i love its flavor in the rice.
I am sending this to mixed rice varieties event hosted by easycrafts of simple Indian food.
Rice - 2 cups
Onion - 1 medium size, diced
Green pepper - half a piece, chopped fine
Mixed vegetables in cajun sauce - 1 can or (1 chopped celery stick and 1/2 cup of cooked kidney beans)
garlic - 2 cloves, chopped fine
green chillies - 2 nos,chopped fine
red chilli pdr - 1 1/2 tsp
paprika - 2 tsp
cajun seasoning - according to ones taste
tomato paste - 2 tbsp
oil and butter - 1 tbsp each
water - 3 1/2 cups
Wash,clean and soak the rice for 1/2 an hr.Heat oil and butter in a wide ,deep bottom vessel.Add garlic,green chillies,onions, and green pepper.Add salt and saute until the onion turns translucent.Drain out the water from the can and add it into the pan.Stir it for a couple of minutes and add the spices and stir for a couple more mins.Then add the tomato paste and combine it well with the rest of the ingredients.Now add the rice and stir for sometime.Pour water,check salt,cover and let it cook until the water evaporates.Do not stir the rice in between.WAit till all the water is evaporated.Serve it hot.