Every Cajun and Creole family has its own jambalaya recipe. The dish originated as pure peasant food—a way to stretch leftover meat or seafood with rice and spices. Somewhere along the way, bits of ham, sausage, or tasso was added. Meat-based jambalayas are often saturated with pan gravy and a rich brown color. Seafood-based jambalaya is more often tomato-based. Either way, it’s a great potluck dish. Just don’t leave it untethered in the trunk like Mom did!
If shrimp are too pricey, or you know some guests are allergic to seafood, you can substitute diced boneless chicken breasts for the shrimp.
