Jambalaya is a quintessential New Orleans dish that reflects the diversity of the city's cultural influences. The dish is a cousin of the Spanish rice dish paella, with which it shares many ingredients. The main difference is that a traditional paella includes saffron, which was mostly unavailable in the New World. Tomatoes, however, were readily available, and were used to color and flavor the dish that ultimately became known as Creole-style Jambalaya.

The name, though, is most likely derived from a Provencal French word jambalaia, meaning a mish-mash. Taken together, the combination of Spanish and French culinary input -- along with the skills of the local cooks and the bounty of wonderful local ingredients -- can all rightly be said to have creatively influenced this beloved New Orleans classic.

This version features tasty shrimp and succulent crawfish tails (available pre-cooked, shelled, and ready for use in the freezer section) and makes a whole lot of delicious jambalaya that can feed a crowd. It's perfect for holiday parties, special events, buffet suppers, etc. It's an easy dish to make and transport, since it finishes in the oven in a large roasting pan (the disposable foil type is fine and saves cleanup.) It's specially seasoned with a touch of smoked paprika to give it a hint of the 'cooked over an open fire' flavor of traditional Spanish paella. If smoked paprika is unavailable, just use additional sweet paprika.

Jambalaya is a dish that welcomes creativity. You can add what you like and/or what you have on hand to produce your own unique version. Chicken, shrimp, and sausage are standards, but you can also use duck, bacon, turkey and other meats, shellfish such as clams and oysters, and yes, even alligator (though shrimp and shellfish are easier to catch!)

(View the Full Size Photo ofHoliday Shrimp and Crawfish Jambalaya)

See Also

Shrimp and Artichoke Mini Peppers Appetizer Recipe

Smoky Salmon and Green Chile Party Dip Recipe

Catalan Garlic Shrimp Cocktail Recipe