In New Orleans, this Creole classic was traditionally served on Monday—laundry day—the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing.
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
The ultimate “come-as-you-are” dish, jambalaya employs whatever food is handy—in this case, quail.