Jambalaya
Louisiana Creole and Cajun rice dish of meat and vegetables mixed with rice
Jambalaya ( JAM-bə-LY-ə, JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries.
Nº Q1364509 ★★★★
Super Rare · Knowledge
Jambalaya
Louisiana Creole and Cajun rice dish of meat and vegetables mixed with rice
Jambalaya ( JAM-bə-LY-ə, JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries.
Last price
—
Floor price
—
7-day median
—
30-day sales
0
30-day range
—
In circulation
0
Price history
median
low – high
sales
No sales in this period
Show table
| Date | median | Low | High | sales |
|---|
Sales history
- Last sale
- —
- 30-day average
- —
- 30-day low
- —
- 30-day high
- —
- Sales 7d
- 0
- Sales 30d
- 0
No sales yet.
Anonymous sales: no buyer or seller shown. Figures count player-to-player sales only.
From Wikipedia
Jambalaya ( JAM-bə-LY-ə, JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. The tomato, a mainstay ingredient of the dish, was introduced to West Africans by the French and was subsequently incorporated into their one-pot rice dishes. Spanish people made paella, which is also a one-pot rice dish cooked with meats and vegetables. These styles of cuisines blended in Louisiana and resulted in cultural and regional variations of the dish.
Text: Wikipédia, CC BY-SA 4.0. · Image: pelican from Tokyo, Japan (CC BY-SA 2.0) ·
Related cards
Louisiana Creole cuisine
Type of cooking particular to Louisiana and the Gulf South of the USA
Nº Q1645076 ★★★
Dirty rice
Creole rice dish
Nº Q1228260 ★★★
Red beans and rice
Dish characteristic of Louisiana Creole cuisine
Nº Q489703 ★★
Maque choux
Corn, green bell pepper, onion (and sometimes garlic), celery, and tomato, braised in a pot
Nº Q6754314 ★★
Tumpeng
Indonesian rice dish molded into a mountain shape and served with various side dishes originating from Java island
Nº Q2746599 ★
Cajun cuisine
Cuisine of the Acadian population of the U.S. state of Louisiana
Nº Q969579 ★★★