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Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) 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 or seafood (or both), [1] and vegetables mixed with rice and spices.
Jambalaya is a one-pot rice dish that combines elements of both étouffée and gumbo, but with a distinct method of preparation, which starts with a base of onions, bell peppers, and celery ...
Gumbo—a stew of meat and/or shellfish, with celery, bell peppers, onions, and a stock made with either okra, filé powder, or roux [28] [29] [30] Hot sausage; Jambalaya—a dish of rice and meat (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Creole spices [31]
Scholars and chefs have offered various explanations for the etymology of the word "gumbo". The dish was likely named after one of its two main ingredients, okra [2] or filé. It most likely comes from the Bambara language of West Africa in which Gombo means okra [3] since most of the early enslaved people from Louisiana spoke this Mande language.
Fried Okra Frying okra is the best way to enjoy the intimidating vegetable. Dredging it in buttermilk and cornmeal, then frying in a small amount of oil achieves that extra crispy and golden crust.
From side dishes like cornbread, collards and corn salad to sweet treats to end the night (mmm, banana pudding), these 33 delicious recipe ideas will help you finally stop wondering what to serve ...
They created gumbo, an adaptation of a traditional west African stew; stewed tomatoes and okra; corn cakes, shrimp and grits; hoppin’ John, jambalaya, red rice and other rice-based dishes; collards and other greens; chow-chow and other pickled vegetables; boiled peanuts and peanut soup; and chitlins and cracklings, among other foods." [10] [11]
Chicken gumbos are often made without okra and made with filé instead. Tradition holds that a seafood gumbo is more common in summer months when okra is plentiful and a chicken or wild game gumbo in winter months when hunting is common. However, in modern times a variety of gumbo types have become commonplace year-round in Louisiana.