Seafood Jambalaya / Shrimp & Crawfish Rice
Jambalaya could be a second cousin of gumbo - the recipes are similar with the exception of cooked rice. In gumbo, the rice is cooked separately and the gumbo ingredients are ladled over the rice. In jambalaya, the rice is slowly cooked in the same pot with the rest of the ingredients. Jambalaya is a rice dish that is seasoned with combinations of Shrimp, Crawfish Tails, onions, green peppers, celery, garlic, salt, and black pepper.
It is thought that the word "jambalaya" comes from the French word "jambon" mean "ham," the French words "a la," meaning "with" or "in the manner of," and the African word "ya," meaning "rice." Put the words together and they mean "ham with rice." The dish is a takeoff from the Spanish paella and is also amazingly similar to the West African dish called jollof rice. Jambalaya is a one-pot dish - most cooks prefer to cook it in cast-iron pots. Ours are cooked in steam kettles and the rice is folded .. and made by real Cajuns in So. Louisiana .. Enjoy .. Each order contains 2 lbs and will serve 4-6 people depending on the portion size.