2. Cajun Jambalaya
The other main form of jambalaya is the Cajun style. This is more common in Southwestern and south-central Louisiana, and is distinct for not containing any tomatoes. Interestingly, as you move away from New Orleans, you tend to find fewer and fewer tomatoes in dishes of all kinds!
For this one, you will first brown the meat in a cast-iron pot. Some bits of meat are going to stick to the bottom of the pot but in this case that is actually what you want to happen – so no non-stick pans, in this case, please! This will give the meat its distinctive color.
You’re then going to add a little vegetable oil and then you’re going to add veg and sautee until it is all soft. Great options for the vegetables include onion, celery, and red bell pepper. Add stock and seasoning with the meat removed from the pot, then add the meat back in to taste. Now place in the rice.
The final mixture should be then brought to simmer until it is all finished.