Jambalaya

Jambalaya (pronounced jahm-buh-LIE-uh) is a Creole or Cajun dish with Spanish and French origins. It usually includes meat, vegetables, and rice.

Fast Facts

1. Creole originated in French Quarter of New Orleans
2. Cajun originated in Louisiana swamp country
3. Most often made with long grain white rice

What's the Difference?

The flavors of a Creole and Cajun jambalaya differ greatly. The Creole version is normally made in a tomato sauce base, with extra chopped tomatoes added in. It is frequently called a "red jambalaya."

The Cajun version of jambalaya is made in a homemade stock of pork or chicken and no tomatoes are used. It is frequently called a "brown jambalaya."

What's In That Stuff?

Both versions use cayenne pepper, black pepper, garlic powder, onion powder and salt to season. bell peppers, onion and celery are the vegetable mainstays.

The most common primary meat used is pork, but other savory versions include chicken, shrimp, alligator and/or duck. fresh or smoked sausage, tasso and/or andouille is also used in combination with any of the above as a secondary meat. Any of these three meats pack a flavor bring a richness to the dish.

Categories