- published: 19 May 2008
- views: 4221314
Jambalaya ( /ˌdʒʌmbəˈlaɪ.ə/ JUM-bə-LY-ə) is a Louisiana Creole dish of Spanish and French influence.
Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods and created what we know as Jambalaya. 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 left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases. Some versions call for the jambalaya to be baked after the cooking of all the ingredients.
1. [d]goodbye joe, me gotta go, me oh [a]my oh Me gotta go pole the pirogue down the [d]bayou My yvonne, the sweetest one, me oh [a]my oh Son of a gun, well have good fun on the [d]bayou
Chorus: [d]jambalaya, a-crawfish pie and-a file [a]gumbo cause tonight Im gonna see my machez a[d]mio Pick guitar, fill fruit jar and be [a]gay-oh Son of a gun, well have big fun on the [d]bayou.
2. instrumental verse (country fiddle solo)
3. [d]thibodeaux, fontainbleau, the place is [a]buzzin Kinfolk come to see yvonne by the [d]dozen Dress in style, go hog wild, me oh [a]my oh Son of a gun, well have big fun on the [d]bayou.
Repeat chorus
4. instrumental verse (country fiddle solo)