Creole Jambalaya Recipie
American Creole and Cajun rice dish of French (especially Provençal cuisine), African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.
No one can say with certainty how the dish evolved, other than as a mishmash reflective of the various cultures—African, Spanish, and French—that settled in Louisiana over several centuries. One theory posits that jambalaya was created when Spanish settlers in New Orleans tried to make paella, substituting tomatoes for hard-to-find saffron. It later took on more French characteristics, such as the inclusion of andouille. There are also strong West African associations, specifically with similar one-pot dishes, notably jollof rice.