Jambalaya is a dish meant to be served piping hot, straight from the pan. It’s great on its own, but a slice of cornbread or a crisp green salad on the side makes it even better.

Jambalaya is a dish that was born out of necessity. Its original function was to create a filling and relatively easy meal out of whatever meat or seafood was on hand. This hearty, one-pot meal ...

1 white onion, diced 1 jalapeño pepper, diced 1 bell pepper, any color, diced 1 tablespoon olive oil 4 cloves of garlic, minced 1 pound chicken breasts cut into bite-sized chunks 12 ounces ...

1 pound boneless chicken thighs 1 teaspoon cayenne pepper 2 teaspoons kosher salt 2 teaspoons black pepper 1/2 cup plus 2 tablespoons neutral cooking oil 1/2 cup all-purpose flour 2 ribs celery ...

For his jambalaya, he uses what he and my sister call the “Papa Bear Pot,” a beast of a dutch oven. Hey . . . the larger the pot, the more spectacular the presentation!

Instructions: Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each ...

Entertaining Chicken and Andouille Jambalaya Feb. 16, 2021, 8:30 AM EST / Updated April 13, 2022, 7:10 PM PDT Courtesy Alon Shaya Alon Shaya ...