Jambalaya is a Louisiana Cajun or Creole dish. Jambalaya is traditionally made in one pot, with meats and vegetables, and is completed by adding rice. There are two primary methods of making jambalaya.

The first and most common is Creole jambalaya (also called "red jambalaya").

First add the meat, usually chicken and sausage (such as Andouille or chorizo), then add vegetables and tomatoes to cook, then add seafood, adding rice and stock in equal proportions at the very end. Bring to a boil and let simmer for 30-60 minutes, stirring infrequently.

The second style is Cajun jambalaya which contains no tomatoes. The meat is browned in a cast-iron pot. The bits that stick to the bottom of the pot are what give a true Cajun jambalaya its brown color. Next, add a little vegetable oil, if there is not enough fat in the pot, and the trinity (onions, celery, and green bell pepper). Sauté until soft and then add stock, seasonings, and return the chicken or pork and sausage to the pot. Simmer, covered, for at least an hour. Bring to a boil, add rice to the pot, cover, and let simmer over very low heat for at least 1/2 hour. Resist the urge to remove the lid and stir. After a minimum of 1/2 hour, check if rice is cooked.

There is also a third method which is less common. Cook all ingredients separately from the rice, adding rice cooked in a savory stock, then blending the ingredients to serve. This is called "white Jambalaya."

Jambalaya is considered somewhat similar to a simple-to-prepare, yet filling, casserole by most Louisianans, while gumbos, étouffées and creoles are considered dishes more difficult to perfect.

Most often, a long grain white rice is used in making jambalaya, which is mixed with the vegetables and meat, with numerous variations upon that central theme.

Jambalaya is differentiated from other traditional ethnic Louisiana dishes such as gumbo, étouffée, and creoles by the way in which the rice is included. In the latter dishes, the rice is cooked separatedly and is served as a bed upon which the main dish is presented. In the usual method for preparing Jambalaya, a rich stock is created from vegetables, meat, and seafood. Raw rice is then added to the broth and the flavor is aborbed by the grains as the rice cooks.

History

combination of the two foods was quite natural.

The first printed reference to "jambalaya" occurred in 1872, and the 1900 edition of "The Picayune's Creole Cook Book" called it a "Spanish-Creole dish." Jambalaya is also very similar to the Spanish dish Paella.

The origin of the name "jambalaya" is uncertain, and there are many theories surrounding its etymology. Prominent among them is the combination of the French "jambon" meaning ham, the French article "à la" meaning "in the style of" and "ya", thought by some to be of West African origin meaning rice, though "ya-ya" is also an old Creole patois phase meaning "everybody's talking at once."

Alternate etymologies of the word point to the combining of the Creole words "Jhamba" (gift) and "laya" (rice). The name came from the plantation slave meals, which were often a pot of rice (or rice and beans). The slaves considered it a treat to find a "gift" of some meat (normally a left over from the owners meal or a table scrap) in with the rice. This is the current etymology being taught by the St. Louis School of Cooking.

The Dictionary of American Food and Drink offers this creative old wives' tale about the origin of the word "jambalaya": Late one evening a traveling gentleman stopped by a New Orleans inn which had little food remaining from the evening meal. The traveller instructed the cook "Jean, balayez!" or "Jean, sweep something together!" in the local dialect. The guest pronounced the resulting hodge-podge dish as "Jean balayez."

In 1968, Louisiana Governer John J. McKeithen proclaimed Gonzales, Louisiana the Jambalaya Capital of the World. Every Spring (season), the annual Jambalaya Festival is held in Gonzales.

Jambalaya is also used as a main dish in many MREs (Meals, Ready-to-Eat) for the military.