Jambalaya is a savory rice dish of mixed origins that developed in the U.S. state of Louisiana apparently with African, Spanish, and French influences, consisting mainly of meat or seafood, and vegetables mixed with rice and spices.
Jambalaya with chicken, andouille sausage, rice, shrimp, celery and spices
Chicken jambalaya at a restaurant
Ingredients for jambalaya in a pot beginning to cook
Creole jambalaya with shrimp, ham, tomato, and andouille sausage
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Dishes typical of Creole food
An example of creole jambalaya
Oysters Rockefeller
Southern Oxtail Soup