With family recipes dating back over a century, many cooks are very passionate about what constitutes an “authentic” jambalaya and exactly which ingredients do (or do not) belong. It is not unheard of for some of these discussions to sometimes lead to a just as impassioned argument between otherwise friendly, easy-going people. Jambalaya is a big deal!
To generalize, it is a robust cornucopia of seasoned meats, oftentimes seafood, and an assortment of diced colorful veggies, all of which are nestled within and cooked among spicy, flavorsome, comforting white rice. There is nothing better to feed a crowd, and that is a good thing because it is nearly impossibly to make a batch for fewer than a dozen or more.
