Jambalaya is an easy weeknight fast one pot meal loaded with Cajun flavor and plenty of meat and vegetables.

Are you craving a hearty, flavorful meal that captures the essence of Louisiana cuisine? Look no further than Jambalaya - a vibrant dish that with a symphony of bold flavors.

From its humble origins as a rice and meat dish for field hands, Jambalaya has evolved into a beloved dish that can be found in restaurants and family kitchens across the country. It is an easy one dish meal that can be adjusted to your family's tastes and cooks in about 30 minutes perfect for Mardi Gras or any other busy weeknight.

Get ready to add some spice to your kitchen with this classic Cajun dish.

Even though the list of ingredients may seem long and intimidating, this is a weeknight fast recipe that is nothing more than chop, sauté and simmer.

One of the great things about this recipe is you can make it to suit your eaters taste. I don't go too heavy on the spices for them, but add more for mine.

If you have leftover chicken or pork in the fridge, chop 'em up and toss 'em in.

Let the recipe serve as a starting point for your dish, and mix and match what you want or have.

Cajun versus Creole Jambalaya

Cajun recipes generally developed outside of the city of New Orleans in the surrounding bayou areas and have a more French influence (from the French Canadian Acadians that migrated to the area).

Where as Creole recipes developed in and around the city itself and have a wider range of influences including Caribbean and African.

Cajun recipes usually don't use tomatoes, but Creole ones usually do.

This jambalaya is Cajun style. If you want to make it more Creole, add some chopped tomatoes in with the broth.

Recipe

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Ingredients

4 tablespoons butter (margarine, or oil)
2 medium onions (diced)
6 cloves garlic (minced)
2 medium green bell peppers (diced)
1 cup celery
6 ounce ham (diced)
6 ounce smoked sausage such as Andouille or Kielbasa (diced)
1 teaspoon salt
½ teaspoon ground red pepper (cayenne)
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon thyme
2 cups uncooked white rice
4 cups chicken or beef stock

Instructions

Heat butter in a large skillet over medium heat. Sauté onion, garlic, green pepper and celery until onions are starting to turn translucent.
Add ham, sausage and spices. Cook another 2-3 minutes stirring constantly until spices are fragrant and meats have warmed,
Add rice and cook 5 minutes, stirring occasionally. Stir in stock and bring to a boil.
Reduce heat to simmer and cook until rice is tender (about 20 minutes), stirring a few times during cooking .
Serve hot with a bottle of hot sauce to let diners help themselves.