Jambalaya

Jambalaya ( /ˌdʒʌmbəˈlaɪ.ə/ jum-bə-ly-ə) is a Louisiana Creole dish of Spanish and French influence. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture. There are two primary methods of making jambalaya. The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and...