Jambalaya is a variety of rice-based dish common in Louisiana Cajun or Creole cooking. It probably derives from the Spanish dish paella, possibly brought to Louisiana when Spain controlled the territory comprising the future Louisiana Purchase.
Generally, to prepare jambalaya one cooks rice in a stock with vegetables and meat. Rice forms the primary ingredient, with other standard additions such as smoked sausage (Andouille, for example), onions, bell peppers, celery, and tomato. There exist as many varieties of jambalaya as there are cooks who prepare it. Other types of meat typically used in addition to the sausage include chicken and seafood (such as shrimp or crawfish). Cajun style jambalaya usually utilises a brown stock, New Orleans Creole style a red stock.
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