But first, a brief interlude into the origin of that famous Louisiana dish, Jambalaya!
Jambalaya is a combination of meat, vegetables, and rice, similar to paella, and indeed it is of dual Spanish-French origin. There are actually two types of jambalaya: Creole and Cajun. They both start with what is known as the "holy trinity" of ingredients: onion, bell peppers and celery. Meat is then added, most often a spicy smoked sausage (andouille), poulty, and seafood. Stock and rice are also an integral part of the dish. The main difference between Creole and Cajun jambalaya is the addition of tomatoes. Creole jambalaya contains tomatoes, and is often also referred to as "red jambalaya" accordingly. Cajun jambalaya is more brownish in color, and without tomatoes.