Jambalaya, The State Casserole of Louisiana

Jambalaya is state Casserole of Louisiana. Present at authentic Acadian celebrations, It seals the event authentic. This information below is from the foodproject.com website, As a cajun, I can tell you this is correct. I have also included my favorite Jambalaya Recipe

it’s pronounced <jahm-buh-LIE-uh> or <jum-buh-LIE-uh

According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia “stew of rice and fowl.”

Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana.

The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time.

Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn’t have to have all those ingredients.

It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.

Starting with church fairs, which were the largest public gatherings at the turn of the century, Jambalaya emerged from small quantity indoor cooking to become the ideal dish for outdoor cooking over hardwood fire. Big black cast iron pots made preparation so easy and economical for church use that Jambalaya was rapidly adapted for political rallies, weddings, family reunions and other affairs. No fair or political rally around Gonzales Louisiana(Jambalaya capital of the world) is complete without Jambalaya cooking.

The Jambalaya Festival and World Champion Jambalaya Cooking contest is held annually at Gonzales and attracts area cooks who have spent years perfecting the are of cooking and seasoning this Creole delicacy. Gonzales really is the Jambalaya Capital of The World.

Louisiana Jambalaya

Serves 12

Ingredients:

4 tablespoons butter (1/2 stick)

2 cups onions, diced (1 large)

2 cups celery, chopped (2-3 stalks)

1 ½ cups green pepper, chopped (1 large)

2 tablespoons garlic, minced (3 large cloves)

2 pounds of Boneless Chicken Breast, diced

1 – 28 ounce can diced tomatoes in juice

1 Tablespoon L&P

1 Tablespoon Cajun seasoning

2 teaspoons salt

1 pound smoked sausage, sliced thin

3 cups parboiled rice (Uncle Ben’s)

5 cups Chicken stock

1 bunch green onions, thinly sliced

½ bunch fresh parsley, chopped

Tabasco to taste

Instructions:

In a large dutch oven or straight edge saucepan with a lid, melt butter over medium heat.

Add onions, celery, green peppers and garlic.

Cook until soft, about 5-10 minutes. Add chicken and cook slightly.

Add diced tomatoes, L&P, Cajun seasoning and salt. Simmer 10 minutes more and add sausage and rice.

Stir until well mixed and add 5 cups of chicken stock. Stir again and heat to a boil. When boiling, turn heat to low and simmer covered for 30 minutes.. Add green onions and parsley. Season to taste with Tabasco.