jambalaya Archives - Atlanta Magazine

Jambalaya

Atlanta Magazine - August 21, 2013

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.

Virginia Willis’s Shrimp and Chicken Jambalaya

Susan Puckett - October 5, 2011

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.

Old-School Chicken and Sausage Jambalaya

Atlanta Magazine - March 1, 2010

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.