One of my favorite crowd-pleasers is jambalaya, perhaps the most famous dish in New Orleans' Cajun-Creole repertoire. If it's possible, Big Easy cuisine is a melting pot, combining Native American, African, French, Spanish and Caribbean influences.

After Spain took control of the region in the second half of the 18th century, settlers adapted Spanish specialties including paella to their new surroundings. Linguists believe the hybrid dish's name comes from the French word for ham, "jambon," and the Swahili word for rice, "laya."

Jambalaya is indeed a mixture of rice and ham along with pork, chicken, sausage, shrimp and/or crayfish plus plenty of seasonings and the holy trinity of Louisiana cooking, bell pepper, onion and celery. A fresh-from-the-oven casserole is a great way to feed a crowd.

All you have to do is brown the meat, saute the vegetables, add rice and liquid, and pop the mixture in the oven. If you wish, stir in a pound of peeled, raw, medium-size shrimp five minutes or so before the rice has finished cooking. Toss a green salad, slice a loaf of crusty bread, and your super Sunday supper is ready.

The original recipe calls for tasso, a Cajun-style spiced ham, rather than sausage. Feel free to use it if you can find it. This one-dish meal goes best with cold lager beers.

Chicken and Andouille Jambalaya

Makes 6 servings

1 tablespoon canola oil

1 tablespoon unsalted butter

1/2 pound chopped andouille sausage

2 boneless, skinless chicken breasts or 3 boneless, skinless thighs (about 1 pound total), cut into 2-inch pieces


1 tablespoon homemade or purchased Creole seasoning (see note)

1 Vidalia onion, chopped

1 rib celery, chopped

1/2 green bell pepper, cored, seeded and chopped

1 garlic clove, very finely chopped

1 1/2 cups long-grain rice

1 (4-ounce) can tomato sauce

2 1/2 cups homemade chicken stock or reduced-sodium broth

Coarse salt and freshly ground pepper

1. In a large, ovenproof skillet, heat the oil and butter over high heat until shimmering. Add the sausage and cook until it starts to brown, about 3 minutes. Add the chicken and sprinkle the Creole seasoning over all. Continue cooking over high heat until the chicken just begins to color, about 3 minutes. Remove the meat to a plate.

2. Heat oven to 350 degrees. Add the onion, celery, and bell pepper to the skillet and cook until they start to color, 5 to 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato sauce and stock and bring to a boil.

3. Return the chicken and sausage to the skillet and stir to combine. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 20 to 30 minutes. Let the jambalaya cool slightly and adjust seasoning to taste before serving.

Note: To make 1/4 cup Creole seasoning, combine 4 teaspoons cayenne, 1 tablespoon each coarse salt and white pepper, 2 1/4 teaspoons each dried thyme and freshly ground black pepper, 1/2 teaspoon dried sage and 1/4 teaspoon each onion powder and garlic powder. Store in a cool, dry place for up to 3 months.

Adapted from "Bon Appetit, Y'All" by Virginia Willis (Ten Speed, $32.50).

(Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of "Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.")