Cajun jambalaya and Creole-style gumbo are two Cajun and Creole recipes. Both recipes use shrimp and rice as ingredients, but the Creole-style gumbo recipe takes less time to make.
To make Cajun jambalaya, combine 12 chopped shrimp, 4 ounces of diced chicken and 1 tablespoon of Creole seasoning. Heat 2 tablespoons of olive oil and add 1/4 cup of chopped onion, 1/4 cup of chopped green bell pepper and 1/4 cup of chopped celery. Cook for three minutes and add 2 tablespoons of chopped garlic, 1/2 cup of chopped tomatoes, 3 bay leaves, 1 teaspoon of Worcestershire sauce and 1 teaspoon of hot sauce.
Stir in 3/4 cup of rice and 3 cups of broth. Reduce the heat to medium and cook for 15 minutes, stirring occasionally. Add in the shrimp mixture and 5 ounces of sliced sausage. Cook for 10 minutes and season with salt, pepper and Creole seasoning, to taste.
To make Creole-style gumbo, sauté 5 tablespoons of melted butter, 1 chopped onion, 1/2 chopped green pepper and 2 chopped celery stalks until softened. Add 3 minced garlic cloves, 1 cup of diced tomato and 1 pound of sliced okra and cook for two to three minutes.
Stir in 1/2 cup of roux, 2 tablespoons of Creole seasoning and 1/2 teaspoon of gumbo file. Pour in 2 quarts of water and bring to a boil, stirring constantly. Add 1 pound of cooked shrimp and 12 pounds of crab meat and simmer for five minutes. Serve over rice.