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.

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."

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.

• The Skidmore News: Jambalaya With a Side of History (2001)

• Boston.com: Jambalaya (2006)

• Cooking Louisiana: Jambalaya Basics

• The Lazy Cook: Jambalaya

• LookSmart: Jumpin' Jambalaya: Re-Create a New Orleans Favorite Without the Meat (1995)

• YouTube: Hank Williams Jr., Hunter Hayes: Jambalaya (Time: 2:43)

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