When we went down to New Orleans for Mardi Gras, my husband and I were sure to try the local favorite. Jambalaya. Now, we have tried the box mixes that you can buy in the grocery store and tossed in sausage or chicken and thought it was good, until we had the real thing in Louisiana! When we came back home, there was no way I was going to get away with that store bought version again.
That’s when I went on the hunt for an authentic recipe. I tried out a few different versions before landing on this one from Group Recipes. It’s not very often that you see a Jambalaya that gets baked so I had to try this.
It went above and beyond my expectations. This was so good I felt like we were back on Bourbon Street. It’s easy to double this recipe and toss it in a slow cooker for big get togethers too.
Always a favorite among the crowds I’ve served. Try it at your house tonight and you’ll see what I’m talking about!
Recipe courtesy of Group Recipes. Photo credits go to Barnacle Bertha.
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Quick Tip: If you can’t find andouille sausage, use chorizo instead.