Smoked Chicken and Andouille Sausage Jambalaya.
Jambalaya: A Spicy Showcase for Southern U.S. Rice:
You know a dish is really good when everybody wants to claim it. Is jambalaya a Creole or a Cajun creation? Both groups believe firmly that it’s theirs, and we may never know the answer. Suffice it to say that the invention of jambalaya was inevitable in a rice-growing state with a strong Spanish presence. The fingerprints of the Spanish are all over jambalaya, with its green peppers and sausage and spice. The difference between paella and jambalaya, after all, is mainly a matter of seasoning.
Watch Chef Lars Kronmark make a traditional Smoked Chicken and Andouille Sausage Jambalaya using U.S. long grain rice.
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