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El_SanchoPantera OP t1_jdshb0x wrote

  • Andouille sausage or Cajun sausage x 2
  • Green bell pepper, diced x 1
  • Long grain rice x 1 cup
  • Chicken broth x 1.75 cups
  • Sweet onion, diced x .5
  • Paprika x 1 tsp
  • Oregano x .5 tsp
  • Dried thyme x .5 tsp
  • Garlic powder x .5
  • Onion powder x .5
  • Cayenne Pepper x 1 tbsp (or to taste)
  • Fire roasted tomatoes x 1 can
  • Green onions, sliced x Garnish
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Kurgan182 t1_jdurk7v wrote

thank you for sharing! Have you a step-by-step guide for this one? Wanna try so bad, sadly in Italy we don't have Andouille sausage or Cajun sausage...gonna try with a classic one!

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bubba9999 t1_jdv1x1v wrote

it'll work ok with polish sausage too (just not quite as flavorful). I'd start off sauteing the meat to get some of the grease out of it, take the meat out and put in the onion and bellpepper and cook until they're soft. Put the spices in and let them get warmed up. When they get fragrant, put in the rice and stir it around until it turns opaque, then dump in the meat, the can of tomatoes and add chicken broth. Bring it to a boil, then turn it down to a simmer and cover it until ready.

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FantasticNatural9005 t1_jdukww5 wrote

Looks good but friendly reminder/fyi that if it’s got tomatoes it’s Creole not Cajun

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El_SanchoPantera OP t1_jdv7vuj wrote

I learned something new, thanks!

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FantasticNatural9005 t1_jdvaghc wrote

Of course! I don’t wanna sound like an ass about it but both cultures and cuisines are near and dear to my heart and I’m trying to make sure they get the proper love and recognition wherever I can as they’re both fantastic cuisines and people.

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mythicalwolf00 t1_je4d1pn wrote

I thought it was opposite so thanks for the clarification. I wish I could visit Louisiana and try some dishes from both creole and cajun. Is there major distinctions outside of that? Cause it seems to be VERY hard to find tomato-free jambalaya recipes. I love a recipe I found for tomatoy jambalaya, would I just cut out the tomato and focus more on browning the sausage/meat for color instead?

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FantasticNatural9005 t1_je4dx8x wrote

If I had to guess it’s because most of the people writing those recipes have only been to New Orleans so they exposed to Creole thinking it’s Cajun. There’s usually not much of a difference between the two other than Cajun tends to be more on the savory side while Creole is more…sweet? Not sure the right word to use but they tend to get different flavors as they add more variety of vegetables to the dishes. If I remember my history right most Cajun dishes are taken from the Creole people but prepared using the Trinity since it’s the closest the old Cajuns could get to the French mirapoix. You can kinda boil it down to Cajun being French and Creole being a mix of Native American, Carribbean, and Spanish. There’s definitely some food that’s more common to Creole people than Cajun (pickled pigs feet for example) but pretty much all the food is shared amongst the two barring some differences in recipe and preparation.

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kat1883 t1_jdudrfl wrote

YUM. You honestly can’t go wrong with some good sausage and some rice

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