Louisiana, Home of the Jambalaya

Jambalaya is a signature Louisiana dish which carries with it the tastes of several traditions like Creole, Cajun, Spanish and French.

Primarily a chicken, vegetable and rice dish, Jambalaya evolved from the Spanish paella when the Old World settlers from Spain tried to prepare the dish with Louisiana ingredients. Later French influence was added and the dish further evolved along Creole and Cajun lines. While the Spanish paella must include saffron, the cost and rarity of the spice in Louisiana led to its replacement with tomatoes. This was how the Creole Jambalaya got its red color while the Cajun Jambalaya used browning of the meats to give the dish a dark color.

The Jambalaya is a popular dish in Louisiana where people find it not only delicious but also filling and simple to prepare. The dish requires the browning of meat first, then the addition of vegetables and tomatoes and finally the rice and stock. The whole idea is that the rice should cook in the rich stock of the meat and vegetables and as it cooks its grains absorb the delicious flavors.

Louisiana is proud of its most popular rice and meat dish and to sample the best Jambalaya, a trip to the city is a must. Visit www.ooaha.com for the best New Orleans, Louisiana hotels and set out on a culinary expedition.