“The nice thing about jambalaya is its flexibility with main ingredients: chicken, sausage and shrimp work best, and in any combination. Use just one or throw in all three for a flavorful feast. It can be Cajun-ized with the addition of tomatoes, which I use when making the dish. And I swear jambalaya tastes even better the next day, after the flavors have had a chance to blend further.”
