I love jambalaya—the way it tastes, the way it smells, the way its name rolls off the tongue. On a cold game day, a hearty bowl of jambalaya hits the spot. By packing the ingredients the night before, you can easily make this dish on-site.
With Georgia ancestry that dates back to the 1700s, cookbook author and culinary entrepreneur Virginia Willis credits her predecessors with teaching her the proper way to bake a peach cobbler and simmer a pot of Brunswick stew.
In my opinion, there are two types of jambalaya: Cajun and Creole. The main difference is that, in the Creole version, the rice is cooked in a tomatoey sauce, and the recipe might include shrimp along with meat and sausage.
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