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Gumbo and jambalaya recipes
- Chicken and andouille gumbo. ...
- Slow cooker shrimp gumbo. ...
- Easy chicken gumbo. ...
- Chicken and andouille sausage jambalaya. ...
- Shrimp and okra gumbo with tasso.
What is jambalaya and what does it taste like?
A one-pot dish, jambalaya resembles Spanish paella with its combination of rice, meat or seafood, and vegetables. It's also similar to West African jollof, a one-pot rice dish flavored with tomatoes, onions, and spices. Spanish colonists and West African slaves both shaped jambalaya as we know it.
What is the difference between jambalaya and gumbo?
Jambalaya is similar to (but distinct from) other rice-and-meat dishes known in Louisiana cuisine. Gumbo uses similar sausages, meats, seafood, vegetables and seasonings.
What is the difference between paella and Jambalaya?
Jambalaya is similar to Spanish paella, which was brought to the area by Spanish explorers. Saffron, which is the main spice used in paella, may have been difficult to find in the new world and may have been replaced with tomatoes to create what we now know as Creole Jambalaya .
Does Creole jambalaya have Tomatoes?
Creole jambalaya, which is also sometimes known as “red jambalaya,” includes tomatoes. This dish begins with the holy trinity of vegetables (onion, celery, and bell pepper) and meat being cooked together. The most common meat used for jambalaya is smoked sausage (usually andouille) and chicken.
Creole vs. Cajun Jambalaya
Although every family has its own recipe for jambalaya, there are two main categories: Cajun and Creole. The difference lies in the order in which the ingredients are cooked and the use of tomatoes.
Jambalaya History
Although the exact origin of jambalaya is unknown, it is most likely the result of multiple ethnicities mingling in the port city of New Orleans centuries ago. Jambalaya is similar to Spanish paella, which was brought to the area by Spanish explorers.
Ingredients
Traditionally, the meat includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood (less common), such as crawfish or shrimp.
Similar dishes
Jambalaya is similar to (but distinct from) other rice-and-meat dishes known in Louisiana cuisine such as gumbo and étouffée.
Origins
Jambalaya is a Louisiana-born dish that has its origins in historical influences from France and Spain. Jambalaya takes its name from the Provence region of southern France originally spelled as jambalaia and may descend from Provençal French styles of pilaf and the Spanish dish paella.
Varieties
There are two primary methods of making jambalaya, differentiated by the presence or absence of tomatoes .
History
The history of jambalaya is shrouded in mystery. There is no evidence of any particular old world dish associated with jambalaya, but there is historical documentation that proves jambalaya has its origins in the influences from the Provence region of southern France and Spain.
Etymology
The Oxford English Dictionary indicates that jambalaya comes from the Provençal word jambalaia, meaning a mish mash, or mixup, and also meaning a pilaf (pilau) of rice. This is supported by the fact that the first printed appearance of the word is in a Provençal poem published in 1837.
What is paella?
Paella is a traditional Spanish dish cooked in a large pan known as a paellera, or paella pan. While the classic recipe has its roots in Valencia, food fans enjoy varieties of the dish across Spain.
Types of paella
Since its start in Valencia, chefs have adapted paella for other regional Spanish cuisines. As well as the original Valenciana recipe, there is also marisco and mixta.
What is jambalaya?
Jambalaya is a Creole and Cajun rice dish with roots in West African, French, and Spanish cuisine. You can see its inspiration in paella, as well as Jollof and jambalaya. Just like with paella, it’s traditionally a one-pan dish.
What Is Gumbo?
Depending on the recipe, gumbo resembles a soup or stew in consistency. Roux, a mixture of equal parts fat and flour, thickens gumbo. When cooked until brown or dark brown, roux gives gumbo a rich, roast-y base. Many thicken gumbo with filé, a powder of ground sassafras that adds an earthy, herby flavor to the pot. Okra also thickens gumbo.
What Is Jambalaya?
A one-pot dish, jambalaya resembles Spanish paella with its combination of rice, meat or seafood, and vegetables. It's also similar to West African jollof, a one-pot rice dish flavored with tomatoes, onions, and spices. Spanish colonists and West African slaves both shaped jambalaya as we know it.
Gumbo vs. Jambalaya
So, gumbo and jambalaya share cultural influences as well as ingredients. But you want to note a couple of major differences.
Chicken and Andouille Gumbo
A gumbo base made of vegetables (onion, bell peppers, tomatoes, celery, okra) and homemade Cajun seasoning make this a healthy recipe that you can easily adjust based on your preferences. Substitute frozen veggies to save time. Get the Chicken and Andouille Gumbo recipe.
Jambalaya
This recipe for jambalaya includes the trinity (celery, onion, and green peppers) and any combination of chicken, shrimp, or andouille sausage that suits your fancy. Get the Jambalaya recipe.
Slow Cooker Shrimp Gumbo
If you’re looking for gumbo without the work (instead of a traditional gumbo roux, you brown flour in the oven before mixing with chicken stock), this recipe with andouille sausage and three pounds of shrimp is a winner. Use your slow cooker on a five-hour simmer and you’ll have dinner on the table in no time.
Wild Rice and Shrimp Jambalaya
The addition of wild rice to this jambalaya recipe adds a nuttiness and complexity that you won’t find using white rice. Get our Wild Rice Jambalaya recipe.
Easy Chicken Gumbo
A rotisserie chicken forms the base of this quick recipe for chicken gumbo that also includes eight ounces of andouille sausage and chopped vegetables. You’ll be able to shave a few hours of prep time and can be ready to eat in less than an hour. Get our Easy Chicken Gumbo recipe.
Chicken and Andouille Sausage Jambalaya
An extremely filling dish that’s great for serving a crowd, this chicken and andouille sausage jambalaya has a number of seasonings (paprika, cayenne pepper, garlic powder, onion powder, black and white pepper, salt, cumin, oregano, thyme, coriander, ground mustard, and celery salt) and includes tasso, a savory smoked ham to go with the smoked sausage.
Jambalaya
Jambalaya is a rice dish that primarily originated from Spanish African and French cuisine. Similar to paella, it is typically a one-pan dish. It is made from ingredients like chicken, sausage, rice and vegetables.
Paella
Paella is a traditional dish that originated in Spain. It is cooked in a big pan, commonly called paellera. While the traditional recipe is from Valencia, folks who love food enjoy paella made from various recipes.
What is Andouille Sausage?
If you’re a fan of Cajun and Creole cuisine, then you’ve likely had andouille sausage.
The 5 Best Substitutes for Andouille Sausage
There are many substitutes for andouille sausage that you can use in recipes like gumbo or jambalaya, so you won’t have to go without this spicy Cajun/Creole flavor.
1 – Italian Sausage
If you don’t want to substitute your andouille sausage, but need a milder version of the sausage, consider using Italian sausage.
Overview
Jambalaya is an American Creole and Cajun rice dish of French (especially Provençal cuisine), African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.
Ingredients
Traditionally, the meat includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood (less common), such as crawfish or shrimp. The vegetables are usually a sofrito-like mixture known as the "trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as okra, carrots, tomatoes, corn, chilis and garlic are also used.
Similar dishes
Jambalaya is similar to (but distinct from) other rice-and-meat dishes known in Louisiana cuisine such as gumbo and étouffée.
Gumbo uses similar sausages, meats, seafood, vegetables and seasonings. However, gumbo includes filé powder or okra, which are not common in jambalaya. Gumbo is also usually served over white rice, which is prepared separately from the rest of the dish, unlike jambalaya, where t…
Origins
Jambalaya is a Louisiana-born dish that has its origins in historical influences from France and Spain. Jambalaya takes its name from the Provence region of southern France originally spelled as jambalaia and may descend from Provençal French styles of pilaf and the Spanish dish paella. There is documented historical evidence connecting jambalaya to French and Spanish origins. However, due to the trans-Atlantic slave trade, there are many sources that link the origin back t…
Varieties
There are two primary methods of making jambalaya, differentiated by the presence or absence of tomatoes.
The first is Creole jambalaya (also called "red jambalaya"). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are adde…
History
The history of jambalaya is shrouded in mystery. There is no evidence of any particular old world dish associated with jambalaya, but there is historical documentation that proves jambalaya has its origins in the influences from the Provence region of southern France and Spain. Jambalaya was traditionally made from whatever ingredients were handy, such as seafood, fresh meats an…
Etymology
The Oxford English Dictionary indicates that jambalaya comes from the Provençal word jambalaia, meaning a mish mash, or mixup, and also meaning a pilaf (pilau) of rice. This is supported by the fact that the first printed appearance of the word is in a Provençal poem published in 1837.
A folk etymology of the word suggests that it is the fusion of two Spanish words: jamón ("ham") + paella (a rice dish). However, the evidence for this idea is thin. Ham is not a featured element of t…
See also
• List of regional dishes of the United States
• List of rice dishes