Creole jambalaya differs from Cajun jambalaya

You don’t need to live in Louisiana to enjoy jambalaya.
Perhaps nowhere is jambalaya more serious business than it is in the Pelican State. Cajun jambalaya might be the dish most familiar to the masses, but Creole jambalaya is just as tasty.
Creole chefs in New Orleans serve this type of jambalaya, which is different from the Cajun dish due to the inclusion of tomatoes. Tomatoes might have been hard to come by in the Louisiana bayous, which might be why there were not included in traditional Cajun jambalaya recipes.
Mardi Gras and its focus on food and drink is a perfect time to explore one’s culinary horizons, and those curious about Creole jambalaya can do just that by whipping up this recipe from Neal Corman and Chris Peterson’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press).
JAMBALAYA
Seasoning Mix
1 Tbsp. dried parsley flakes
1¼ tsp. cracked black pepper
2 tsp. kosher salt
1¼ tsp. sweet paprika
½ tsp. dried basil
1½ tsp. dried thyme
¾ tsp. ground white pepper
1½ tsp. onion powder
1½ tsp. garlic powder
Jambalaya
2 lbs. boneless, skin-on chicken thighs
12 shrimp, peeled, deveined, tail on
6 Tbsp. unsalted butter, divided
¼ cup olive oil, divided
5 oz. andouille sausage, finely diced
4 oz. Tasso ham, finely diced
2 cups finely diced yellow onions
1 cup finely diced celery
1½ cups finely diced green bell pepper
1 Tbsp. chopped garlic
3 dried bay leaves
1¾ cups converted rice
2 cups finely diced fresh plum tomatoes
1 cup clam juice
2 cups chicken stock
Salt and pepper, to taste
1. In a small bowl, blend seasoning mix together and set aside.
2. Cut each chicken thigh in half, and evenly dust thighs with 1½ tablespoons of seasoning mix. Dust shrimp with about 1½ teaspoons of the mix.
3. In a low and wide 6-quart (or larger) stockpot, add 1 tablespoon olive oil. Sauté shrimp for about 1 minute per side. Remove shrimp and set aside.
4. Repeat process with the chicken, using the remaining oil. Remove chicken and set aside.
5. In the same pot, brown sausage and ham. Add remaining butter, onions, celery, bell pepper, garlic and bay leaves, and cook for 4 minutes.
6. Add rice, stirring to coat it with the mixture. Sauté for 2 minutes. Add tomatoes and cook for 3 minutes more.
7. Add clam juice, chicken stock and chicken thighs. Bring to a boil, and then reduce to a simmer. Cook for 30 minutes, and then check the rice for tenderness and ensure the chicken is cooked through.
8. Fold in the shrimp and cook for another 3 minutes. Remove bay leaves, taste, add salt and pepper, as desired, and serve.
Serves 4 to 6