What Is Jambalaya?

Similar in many ways to Spanish paella, the term "jambalaya" is derived from the Spanish jamon for ham. It's pronuced <jahm-buh-LIE-uh> or <jum-buh-LIE-uh>. Jambalaya found its way into Creole cookery in the late 1700's where it soon took on the flavor of added local ingredients. There are other stories of the jambalaya "myth," but the favorite comes from the Webster's dictionary which defines the word as French Louisiana for a mixture of diverse elements. What is Jambalaya? Today it is a Cajun/Creole dish made from a mixture of meats, rice and seasonings blended to produce a delicious dish. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings. Starting with church fairs, which were the largest public gatherings at the turn of the century, Jambalaya emerged from small quantity indoor cooking to become the ideal dish for outdoor cooking over hardwood fires. Big black cast iron pots made preparation so easy and economical for church use that Jambalaya was rapidly adapted for political rallies, weddings, family reunions and other affairs. No fair or political rally around Gonzales is complete without Jambalaya cooking.

The Jambalaya Festival and World Champion Jambalaya Cooking contest is held annually in Gonzales, Louisiana. Jambalaya is economical to prepare and can be cooked in a one quart pot indoors or in a 30 gallon black pot. Jambalaya cooking is an art that must be perfected to acquire a superb blend of flavor with proper consistency. Area cooks practice continually to perfect Jambalaya that will win the title "World Champion." As you might imagine, competition is keen as may cooks vie for this prestigous title. Many champions have cooked at other festivals, for foreign leaders as well as presidents of the United States. Gonzales is the Jambalaya Capital of The World.