jambalaya
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Jambalaya ( , ) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The tomato, a mainstay ingredient of the dish, was introduced to West Africans by the French and was subsequently incorporated into their one-pot rice dishes. Spanish people made paella, which is also a one-p
Key facts
- Food.name
- Jambalaya
- Food.image
- Homemade Jambalaya.JPG
- Food.image_size
- 250px
- Food.caption
- Jambalaya with chicken, andouille sausage, rice, shrimp, celery and spices
- Food.alternate_name
- "Jumbled", "Mixed up"
- Food.country
- United States
- Food.region
- Louisiana
- Food.type
- Rice
- Food.main_ingredient
- Meats, vegetables, stock, rice, seasoning
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Subclass of
- stew
- Part of
- Cajun cuisine
- Country of origin
- Louisiana
- Material used
- rice
- Image
- Jambalaya (30750226186).jpg
Show 7 more facts
- partially coincident with
- jollof rice
- different from
- Jambalaya
- Commons category
- Jambalaya
- indigenous to
- New Orleans
- influenced by
- paella
- native label
- jambalaya
- course
- main course
Sources (3)
via Wikidata · CC0
~15 min read
Encyclopedic overview
16 sectionsContents
- Etymology
- Origins
- History
- Ingredients
- Similar dishes
- Cultural and regional variations
- African-American variation
- Cajun
- Creole
- New Orleans style vs Acadiana style
- Cultural relevance
- Jambalaya in print
- Jambalaya capital of the world
- See also
- References
- External links
Jambalaya ( , ) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The tomato, a mainstay ingredient of the dish, was introduced to West Africans by the French and was subsequently incorporated into their one-pot rice dishes. Spanish people made paella, which is also a one-pot rice dish cooked with meats and vegetables. These styles of cuisines blended in Louisiana and resulted in cultural and regional variations of the dish.
==Etymology== The Oxford English Dictionary indicates that comes from the Provençal word , 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.
Excerpted from Wikipedia’s “jambalaya” article, available under the CC BY-SA 4.0 licence.