I discovered this recipe on Facebook. I made a few of my own edits, and it quickly became a family favorite.

My take on a bayou classic. Measurements on pretty much everything are very open to interpretation, depending on taste. The only thing I really measure is the rice and stock.

Jambalaya is a hearty New Orleans dish that’s very colorful and versatile. You can make it with beef, pork, chicken, shrimp, crayfish, sausage, or any combination of the above!My version uses ham, sausage, and shrimp. You can make jambalaya as spicy as you wish. It can be served by itself, but also goes nicely with a side of cornbread.This recipe is modified from “The Essential Rice Cookbook.”#GlobalApron Week 22 - Ham#Cajun #Dinner #Seafood #Meat #Spicy

Quick and easy jambalaya from Mom's cookbook

Save the airfare to New Orleans and make this Creole dish at home. Added bonus - you can make everything in one pot, so you save on the dishes too!

I thought it might be nice to come up with a tasty recipe using chorizo.The consistency of this dish will change depending on the size of the tomato you use. If the rice still seems hard after cooking, keep the lid on the pot, turn of the heat, and leave to steam for 10 minutes. On the other hand, if it seems a bit too watery, cook with the lid off after adding the green pepper. (Not to self: 20 cm Cristel pot.) Recipe by Setsubunhijiki

Here some Louisiana flavor Cajun cooking for you with a kick..........you thought having a bowl of chilli on a cold day was good, try this and you'll be hooked for life. I guarantee😁😁😁😁😁😁😁