Jambalaya

Jambalaya
	Jambalaya with chicken, andouille sausage, rice, shrimp, celery and spices
Alternative names	"Jumbled", "Mixed up"
Type	Rice
Place of origin	United States
Region or state	Louisiana
Main ingredients	Meats, vegetables, stock, rice, seasoning
	Media: Jambalaya;

Jambalaya (/ˌdʒæmbəˈlaɪə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a savory rice dish of mixed origins that developed in the U.S. state of Louisiana apparently with African, Spanish, and French influences, consisting mainly of meat or seafood (or both),^[1] and vegetables mixed with rice and spices.

^ Brasseaux, Ryan A.; Brasseaux, Carl A. (2014). Edge, John T. (ed.). The New Encyclopedia of Southern Culture: Volume 7: Foodways. UNC Press Books. p. 188. ISBN 978-1-4696-1652-0.

[BrasseauxBrasseaux2014-1] Brasseaux, Ryan A.; Brasseaux, Carl A. (2014). Edge, John T. (ed.). The New Encyclopedia of Southern Culture: Volume 7: Foodways. UNC Press Books. p. 188. ISBN 978-1-4696-1652-0.

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