Cajun-style jambalaya
A one-pot savory rice dish that falls within the definition of pilaf / pilau (rice cooked in broth), jambalaya derives its flavors from Cajun seasoning, Andouille sausages and the holy trinity of onion, celery and bell pepper. Unlike its Creole counterpart, Cajun jambalaya contains no tomatoes. The meats are seared and the browned bits that stick to the pan give the dish its distinctive color.
