Jambalaya

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Jambalaya

Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə) is a popular dish of West African, French (especially Provençal cuisine), and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the "holy trinity" in Creole and Cajun cooking, consisting of onion, celery, and bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done.

Etymology

The word "Jambalaya" is derived from the Provençal word 'Jambalaia', meaning a mish mash, or mix-up, and also a pilau (or pilaf) of rice. This is likely related to the dish's mixed ingredients of meat, vegetables, and rice.

Related Terms

  • Andouille: A smoked sausage made using pork, originating in France. It is most commonly used in Louisiana Creole cuisine.
  • Crawfish: A freshwater crustacean resembling a small lobster, used in cooking.
  • Soffritto: An Italian term referring to the "holy trinity" of onions, celery, and bell peppers, sautéed in olive oil.
  • Creole cuisine: A style of cooking originating in Louisiana, United States, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, British and Irish influences, as well as influences from the general cuisine of the Southern United States.
  • Cajun cuisine: A style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana, United States.

External links

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