Information AboutJambalaya |
| CATEGORIES ABOUT JAMBALAYA | |
| louisiana cuisine | |
| rice dishes | |
| cajun | |
| stews | |
| new orleans cuisine | |
This article is about the dish. For the song, see Jambalaya (song) . Jambalaya ( Pronounced ) is the name for a variety of rice-based dishes common in Louisiana Cajun or Creole cooking. It may derive from the Spanish dish Paella , possibly brought to Louisiana when Spain controlled the territory comprising the future Louisiana Purchase , although many other theories exist, including the notion that it is a combination of the words ''jambon'' (French for ham), ''à la'' (French for in the style of) and ''ya-ya'' (West African for rice). Generally, to prepare jambalaya one cooks Rice in a stock with vegetables and meat. Rice forms the primary ingredient. The stock is flavored with the Holy Trinity of Onion s, Bell Pepper s and Celery , so called because they are widespread in Cajun cooking. The meat often consists of smoked Sausage ( Andouille or Chorizo , for example) and can also include Chicken , Ham , Seafood (such as Shrimp or Crawfish ) and even Alligator and Turtle . Tabasco Sauce is often added to give the dish a spicy, vinegary flavor. There exist as many varieties of jambalaya as there are cooks who prepare it. Cajun style jambalaya usually utilizes a Roux stock, while a New Orleans Creole style jambalaya uses a tomato-based stock. Gonzales, Louisiana is the self-proclaimed Jambalaya Capital of the World. Every Spring, the annual Jambalaya Festival is held in Gonzales. EXTERNAL LINKS
SEE ALSO Other popular Southern dishes:
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