Jambalaya Recipe Derived From Spanish Paella

Jambalaya is a Creole dish strongly influenced by the Spanish and French settlers of Louisiana. The Spanish paella, and the French dish jambalaia (from Provence) are both thought to have contributed to the rice-based dish which we now know as jambalaya. Jambalaya is traditionally made in three parts, with meat and vegetables completed by adding stock and rice.

Creole jambalaya got its origins in the French Quarter of New Orleans. It was an attempt by the Spanish to make paella in the New World. Since saffron was not readily available due to the cost of importing it from Europe, the locals substituted tomatoes for saffron. As the French began to expand their influence on the culture of New Orleans spices from the Caribbean changed the New World paella into its own unique dish.

Today the jambalaya dish has evolved into three distinct varieties:

•            Creole jambalaya (red bean jambalaya) is found primarily in and around New Orleans and includes tomatoes. In this version, chicken and Andouille sausage are added to celery, peppers and onions followed by vegetable and tomatoes. Some versions call for the jambalaya to be baked after cooking of all the ingredients.
•             Rural jambalaya (brown jambalaya) originated from Louisiana’s rural, low-lying swamp country where crawfish, shrimp, oysters, alligator, duck, turtle, boar, venison and other game were readily available. Rural jambalaya has more of a smoky and spicy flavor than its Creole jambalaya cousin.
•      Cajun jambalaya (white jambalaya) is the least common recipe. In this version meat and vegetables are cooked separately from rice. At the same time, rice is cooked in a savory stock and is added to the meat and vegetables before serving.

Jambalaya is considered by most Louisianans to be a filling but simple-to-prepare rice dish. Jambalaya is differentiated from gumbo by the way in which the rice is included. In gumbo, the rice is cooked separately and is served as a bed on which the main dish is served. In jambalaya a rich stock is created from vegetables, meat and seafood and the raw rice is added to the broth and the flavor is absorbed by the grains as the rice cooks.

Amateur chefs looking to add some Creole flavors to their lunch or dinner table can find a tasty jambalaya soup mix at O'Meagher Farms' All Natural Jambalaya Soup Mix.