JAMBALAYA

Jambalaya is a Creole dish brought by the Spanish to New Orleans in the late 18th century.

Jamon is Spanish for ham (French is jambon), and this rice dish is a version of the Spanish paella.  It is seasoned with cayenne pepper instead of saffron, and initially contained only ham, but Creole cooks soon added shrimp.

Today's Jambalaya does not always contain ham, but usually has shrimp and crab meat, and may contain chicken, sausage, peppers, oysters, tomatoes, and other ingredients.
 

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