Cajun food is spicy and hot. You just can't go wrong with jambalaya because its just so creative; and boudin sausage which is just so yummy. The boudin, I buy in a ready to cook and eat state. The jambalaya I buy all ingredients separately if I don't have on hand. As I said, jambalaya is what you make it - creative.
Get the boudin sausage
going in one skillet and in the other - the basic for any creative
jambalaya. I like it juicy and so I advise you to cook your meats (using
either pork butt, pork stew meat or even beef/lamb ground and used as
meatballs, and even some roasted chicken and or turkey breasts) first
and then add water and your seasonings which you can buy prepared or use
your own combination... and that I do.
First, brown your meat in some
olive oil and chopped garlic and onion. Then add 1/4 cup of whatever
stock you have on hand. Now, since I like my jambalaya spicy, I put in
lots of red pepper flakes, garlic powder, onion powder, black pepper,
paprika and dried herb seasonings * rosemary, oregano and basil. Simmer
all this on the stove til your meats are tender. When nearing the
finish, put in as much fresh (out of shell and de-veined) shrimp as you
Rice is always cooked on the side til tender and
never added to the jambalaya. Pour out onto larger serving platter and
top with your jambalaya. Toss on some fresh chopped green or dried
parsley and Ahhh eee! The hot sauce is of course the ultimate dressing... make sure its good and hot!
The boudin can be set out as a side dish... why not.