Chicken broth, andouille, chicken, shrimp, chopped tomatoes, rice, bell pepper, parsley, fresh tomatoes, onions, celery, Creole seasoning, salt, bay leaf, cooking oil, pressed garlic, Worcestershire sauce.
Did anybody guess right?
Dinner? Yes.
Yummies? Yes.
Charro beans? Not quite
Hell if I know? Okay.
Paella? Close.
Gumbo? Ding! Ding! Ding! Ding! Close enough.
Jambalaya? Nailed it!
It’s Jambalaya and not Gumbo because the rice is cooked with everything else in the pot, while Gumbo is usually served over rice. It’s Creole style, not Cajun, because there are tomatoes in it, and no thickener.
Even one-handed, Judy chopped all the vegetables and prepared the entire dish herself. Jambalaya. Creole. Lovin those Creoles.
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