Jambalaya is a Louisiana-origin dish of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes Sausage of some sort, often a smoked sausage such as Andouille, along with some other meat or seafood. Frequently pork, chicken, crayfish, or shrimp is used. The vegetables are usually a soffrito-like mixture known as the "holy trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilies, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done. If you're like me, and really enjoy Cajun - Creole recipes, without having to fly to New Orleans, to have some, then, this one's for you! Throughout my life, I've been very fortunate to have sampled different versions of this classic dish. Here's m...