How to Cook a Cajun Cuisine - Jambalaya

Arthur Copes owns the Bio Wellness Center in Baton Rouge, Los Angeles. When he’s not performing his duties as chief executive officer, Arthur Copes makes Cajun and French dishes.

Jambalaya borrows influence from Africans and the French. It is a popular dish made with choice proteins, rice, and vegetables. What makes jambalaya Cajun is its seasoning. Cajun seasoning is a mix of onion and garlic powder, paprika, cayenne, salt, black and white pepper. There’s also a holy trinity of bell pepper, celery, and onion.

The first step is to season and sauté the select proteins in hot oil. These could be sausages, chicken, fish, or prawns. After seven minutes, depending on the heat, add the holy trinity and stir for 5-10 minutes. Add rice and turn down the heat intensity. Season to taste, cover the pot, and let simmer until the rice is soft. You can add water to prevent burning.

Although there are different methods to prepare Cajun jambalaya, it has the same ingredients.