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8 to 10
servingsMedium
By Bill Neal
Published 1985
Jambalaya is identified today as Cajun French food in the popular mind, but historically it is a gift from the Spanish rule of New Orleans. Like gumbos, jambalayas often contain a variety of seafood from the Gulf of Mexico. Duck, though, is a great feature of Louisiana cooking, and the following recipe incorporates both that fowl and the hot smoky Cajun sausage andouille.