Jambalaya is a true comfort food, most often prepared in bulk for celebrations or communal meals. Typically, a combination of rice, chicken, andouille sausage, seafood and vegetables make up this warm, hearty dish, which is similar to a Spanish paella or West African jollof rice.
This dish makes good use of the Holy Trinity, a Cajun method of caramelizing green bell peppers, onion and celery. Roux, a fat-and-flour based thickening agent toasted until golden brown, lends jambalaya its signature creaminess and depth.
History of Jambalaya
Jambalaya was once a dish of necessity, thought to have been developed in the 18th century in south Louisiana (and more specifically, New Orleans). A melting pot of African, Spanish and French culinary traditions contributed to the dish, which was an ever-evolving staple for Black and African populations at the time.
Where to Find Jambalaya
While there are many wonderful places to find jambalaya in Louisiana, here’s a few we’d like to mention: Jambalaya Shoppe in Baton Rouge serves up bowls of scratch-made jambalaya flecked with homemade Cajun sausage, while Evangeline in New Orleans serves a version with garlicky homemade stock. Don’t forget Marilynn’s Place in Shreveport — a joint famous for having had perfected the dish decades ago.
Explore the gallery below to find jambalaya and other Louisiana-based culinary delights.