Jambalaya is a Louisiana rice dish that combines rice with meat or seafood, vegetables, and strong seasonings.
The dish developed in Louisiana from the meeting of European, African, and Caribbean cooking traditions. Its name is often linked to French and Spanish influences, while its method reflects the practical one-pot cooking found across the region. Rice absorbs the flavors of the meat, seafood, stock, and seasonings as everything cooks together.
Creole jambalaya, sometimes called red jambalaya, commonly includes tomatoes. Cajun jambalaya generally does not use tomatoes and is often darker because meat is browned first. Both styles may contain sausage, chicken, shrimp, or other ingredients, so a recipe is not defined by one mandatory protein.
Jambalaya differs from gumbo, which is a stew usually served over separately cooked rice. It also differs from étouffée, a thick sauce or stew served over rice. The defining feature of jambalaya is rice cooked in the same pot with the other ingredients.