Jambalaya is a one pot meal with rice, meat and vegetables. It is the Cajun / Creole adaptation of the Spanish Paella. Replace the seafood in Spanish paella with meats and it starts resembling Jambalaya.
Cajuns & Creoles :
Acadia, (a region in
With the intermingling of so many cultures, Lousiana cuisine has given rise to a delightful array of unique dishes like Jambalaya, Gumbo ( thick stew , usually with Okra) and eTouffee ( Seafood stew, served with rice).
As with 1001 one page cookbooks, 10 different bases are combined with 10 flavouring agents and ten additives to create a thousand easy Jambalaya recipes, numbered from 000 to 999.
A variety of meats as listed in column 1 are used as a base.
Celery, onion and bell peppers form the basic flavouring. A variety of other flavouring listed in column 2 can also be used.
Almost any vegetable as listed in column 3 can be used .