Jambalaya, many people tend to wonder "what is jambalaya? "

Jambalaya is a Louisiana Creole dish of Spanish and French influence.

The word jambalaya is thought to be derived from jambon, the French word for ham.

Louisiana Creole cuisine is a style of cooking originating in Louisiana which blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American and African influences, as well as general Southern cuisine.

Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It happens to be a one pot dish that's  made with rice, stock, tomatoes, onions, celery, green peppers and various meats, poultry and shellfish.

There are two primary methods of making jambalaya.

The first and most common is Creole jambalaya also called "red jambalaya".

The second style, more characteristic style  of southwestern and south central Louisiana, is Cajun jambalaya.

A third method is less common. Where the  meat and vegetables are cooked separately from the rice.

The word 'Jambalaia', meaning a mish mash,

or mix up, or also meaning a pilau  of rice.

Jambalaya the  rice dish,  where the rice is cooked with a meat or seafood and vegetable mixture.

Jambalaya is prepared with just about any meat, including chicken, sausage, pork, giblets,  beef, or seafood.  There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham,  or even duck.

The spices however, usually don't change much as that would compromise the entire dish.

One can expect to taste spices like thyme, sage, garlic, cayenne pepper, chili powder and oregano.

The  spices will vary from dish to dish but the general, familiar taste is always there.

 A tip 4 making a great jambalaya is to use the right pot. It’s easy to cook and it tastes fantastic.