Jambalaya and Boudin

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 like.

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 boudin can be set out as a side dish... why not.