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Virginia Willis’s Shrimp and Chicken Jambalaya
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
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.