Jambalaya . It is an original recipe of the culinary culture of Cajún, almost considered as the emblematic of this cuisine. Its origins seem to be between the 17th and 18th centuries , but it has undergone transformations over time. The first cookbook on this Louisiana cuisine written in English was published in 1885 . Nor can we forget that the first cookbook with recipes for “tomato catsup” was published in 1792 , as well as one of the greatest tomato growers in those times was Thomas Jefferson ( 1743 – 1826 , and President 1801 – 1809). Creole and Cajun cuisine received a huge boost in the 1980s .


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  • 1 Story
    • 1 Start
  • 2 American Cuisine
    • 1 Cajun cuisine
    • 2 Creole kitchen
  • 3 Cajun spices
  • 4 Jambalaya
  • 5 Versions
  • 6 Sources


La Luisiana (Louisina in English) currently is a state of the United States , bordered by Arkansas , Mississippi, the Gulf of Mexico and Texas . But formerly it spanned from Canada and the Great Lakes to the Gulf of Mexico including the two banks of the Mississippi River basin.


The history of Louisiana begins in the year 1682 , with René Robert Cavalier, lord of La Salle, descending the Mississippi river and, in the name of Louis XIV, king of France (in honor of who baptized it with the name of Louisiana), taking possession of the valley, but could not create a stable colony.

In 1698 , Pierre Le Moyne, Mister D’Iberville, makes a second attempt and building a fort in Biloxi and in the Mississippi. In 1711 , Louisiana became an independent French colony. New Orleans, founded in 1718 , was designated as the capital in 1722 . In response to the massacre of the French at Fort Rosalie ( 1729 ), a war was started against the Natchez people until they were subdued.

In 1733 , Louisiana passed directly to the power of the French Crown. In 1763 , France ceded the eastern part of the Mississippi to Great Britain . The region west of the river, and the city of New Orleans, was granted, by secret agreement, to Spain . The growth of Kentucky and Tennessee , free navigation on the Mississippi River became a concern for the United States, which had been independent since 1783 . But the Spanish denied Americans free access to the Gulf of Mexico, creating a situation that could have been a war, and instead, the purchase of Louisiana from the Spanish in 1803 resulted..

Louisiana was admitted to the Union on April 30 , 1812 . The 8 of January of 1815 was achieved in New Orleans a major victory in the Anglo – American War of 1812. In 1849 , Baton Rouge became the capital of the state. The 26 of January of 1861 , the Convention of the state approved the order of secession from the United States without a popular election. With the outbreak of the American Civil War, the New Orleans trade disappeared almost entirely. In May 1862 , the city was occupied by Union troops.

American cuisine

In the case of American cuisine as its own, the country’s original dishes are almost rare, since its high incidence of immigrants has determined an appropriation and modification in some cases of dishes from other countries. Remember that its first colonizers were the English, with a little mix with the indigenous natives. Until after independence they began to admit European immigrants without being able to specify which was the first country that gave up its cuisine. In addition, French, Germans, Russians, Greeks, etc. have passed through there, name any country and at least 50 citizens have lived or are living there.

As the most typical case we have the hamburger (hamburger) German creation, which is a meatball of beef and pork, precisely from the city of Hamburg ; The American crushed it, fried it on the griddle and put it between two loaves. The other is the Hot Dog hybrid descendant of the Saussage und Saurkrat (Sausages and Col Agria), and the saurkrat is still used, although it is almost identical to the Cole slaw. In reality there are practically only we owe them the tomato sauces, the tabasco sauce, the Ketchup (although Hienz, German cook appropriated his Roman name). And of course, no less important is the peanut butter, highly industrialized.

Actually, the definition of “traditional American cuisine” is difficult. It can come from the culinary experiences of the natives, existing before the colonization of the lands. It is true that the United States uses ingredients such as turkey (traditionally on Thanksgiving, but in other times as well), corn, beans, sunflower, potatoes, peppers and various forms of cucumbers were typical in the Native American culinary diet and are nowadays celebrated ingredients in regional American culinary specialties. Also, they use cooking techniques and culinary ingredients from immigrants to the country.

Over these ingredients other Native American Indians were added over time with other culinary customs and ingredients from the immigrant groups that arrived en masse and who came from Europe , Asia , Africa , etc. All of them carried their customs and ingredients that over time were mixed, it is for this reason that many traditional American dishes have a root originating in the gastronomies of other countries. Some of these are apple tarts, pizza, runes, chowder and hamburgers, all with a common origin in dishes from European kitchens. Another example may be Tex-Mex cuisine that blends with Mexican cuisine. and Spanish giving rise to chili con carne and to variants such as tacos in tortilla or toast.

One of the first books dedicated to American cuisine is “American cookery” from 1796 . One of the most important aspects of American cuisine is the fusion of multiple ethnicities or diverse regional interpretations of culinary styles. The gastronomy of the southern United States, for example, has been highly influenced by immigrants from Africa, France and Mexico, among others. The Asian way of cooking has formed a large part of some fusion dishes of the American kitchen. Likewise, while some dishes are considered typically American, but have their origin in other cultures, the only contribution is that the country’s cooks and chefs have added over time variants and adaptations to regional tastes, until achieving them what is called “American flavor” or “American style”. Hot dogs and hamburgers are an example of dishes from German cuisine to Americans, but today they are still a clear example of a “national dish”.

Given the large size of the territory of the United States, it is not surprising that the cuisine is diverse and can be typified in regional variants. East Coast cuisine, for example, makes much more use of fish and shellfish as ingredients than Midwestern cuisines , where corn and beef are more prevalent and better available. To some degree the increase in food transport capacities has benefited the mixture of different tastes between the regions, however the Americans continue to associate some foods to certain areas of the country, in this way the steaks are related to Omaha ; American lobster with Maine; salmon with the Pacific Northwest coast ; and the blue crab and the Maryland crabcake . American cuisine has, however, been able to cross borders, some examples such as Tex-Mex, Creole cuisine, barbecue restaurants and others can be found in many parts of the world, with fast food restaurants and burger bars, pizzerias .

Cajun cuisine

Cajun cuisine is Louisiana cuisine. The Cajun originated in the south of France, they migrated to Nova Scotia in the middle of the 17th century, establishing a colony called Arcadia. A century later, the English banished them and most migrated to Louisiana, where the French had settled on the mainland and where they were well received by the French-speaking population.

Cajun cuisine was born as a French Canadian descendant mixed with Germans, and the participation of Africans (but in consanguinity, at least in the sweat of the kitchens) and some indigenous (the same of the Natchez as of the Seminoles or others). New Orleans was founded by the French in 1713 , in 1763 it passed into Spanish rule, and in 1803 the Spanish crown was sold to the United States . But beyond the city is the definition of Cajun as an ethnic-social group, since they are descendants of the Canadian francs expelled from Canada in 1755.by the English and who occupied part of the coasts of the Gulf of Mexico and have become a mixture of indigenous, African and European. They speak old French mixing words in English, Spanish and German. In addition this colony had a new increase, especially the Haitian colony of 1794 after the flight of the French and their slaves when Dessaline declared its independence from France in 1804. This being perhaps the origin of this mixture of condiments from all nations.

Inside the melting pot (“melting pot” and perhaps something similar to our transculturation of Don Fernando Ortiz), which is the North American culture, the Cajun have managed to keep their culture, language and music intact, contributing to an area rich in influences and immigrants, located in beautiful New Orleans. One of the first recipes for tomato ketchup appeared in Richard Brigg’s The New Art of Cookery, which is a work that dates back to 1792 , and although the acceptance of tomato, juice and its sauce was slow, by the mid- 19th century it his presence was more common.

Creole kitchen

Louisiana Creole or Creole cuisine is a Louisiana style of cuisine (centered in the Greater New Orleans area) that blends French, Mediterranean, Caribbean, African and American influences. It also includes distinctive features of Italian cuisine.

In a way it is similar to Cajun gastronomy in terms of ingredients, but with the important distinction that Cajun arose from the most rustic and provincial French tradition adapted by Acadians to the ingredients of the region, while the cuisine of the Creoles Louisiana’s tended more toward classic European styles adapted to local foods. In general, the French influence in Cajun cuisine comes from the French kitchens of farming regions, while Creole cuisine evolved in the houses of wealthy landowners and aristocrats, or those who imitated them. But currently Creole cuisine is closely identified with the culture of New Orleans, much of it comes from the plantations of the neighboring Creole states before the Civil War.

The Spanish, Portuguese and Canarian influence on Creole cuisine appears in peppers, already transferred from America, in the great use of citrus juice in marinades, in the great importance given to rice and in the introduction of beans (read beans) ). Hispanics and Italians who used tomatoes extensively, ingredients not frequent in the previous French era. Pasta and tomato sauces arrived around the time New Orleans was a popular destination for Greek and Italian immigrants (between 1815 and 1925). Many Italians became grocers, bakers, cheese makers, and horticulturists, thus influencing the Creole cuisine of New Orleans and the surrounding area. The African and Indian influences, which was also important, were due to the fact that the servants were African-American or Asian,

Among the first French, Portuguese and Spanish Creole cookbooks dating from the time before the Louisiana Purchase. The first Creole cookbook in English was “Creole Cuisine: A Collection of Culinary Recipes by Leading Cooks and Renowned Creole Housewives, Which Made New Orleans Famous for Its Cuisine,” written by Lafcadio Hearn and published in 1885 .

At this time when Creole cuisine was already an identifiable and recognized regional style outside of Louisiana: for example, an 1882 menu from a Florida hotel currently in the New York Public Library included Chicken Saute, à la Creole (“chicken sautéed in Creole ”). Since the 1980s , Cajun influence has become important, stimulated by popular chef Paul Prudhomme. A national interest in Cajun gastronomy arose, and many tourists went to New Orleans hoping to find Cajun cuisine there (unaware that the city was culturally and geographically separated from Acadiana), so various entrepreneurs opened or renovated restaurants to meet this demand. . The production of theCreole spice .

Cajun spices

  • 1 teaspoon of mustardpowder
  • 1 teaspoon of paprika
  • 1 teaspoon onionpowder
  • 1 teaspoonful of garlic powder
  • 1/2 teaspoon of cuminpowder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon white pepperpowder
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder

Preparation This species seasoning or Cajun sauce, commonly used in Cajun or New Orleans cooking, so you must mix all the ingredients. This recipe yields eight teaspoons, but you can increase the amount of ingredients, just fold it every time you prepare it, and store it in an airtight container and use it to season poultry, fish and red meat.


  • 6 Garlics (chopped better than crushed)
  • 1/4 cup green celery
  • 300 g of Rice
  • 4 cups or mix Seafood or chicken broth, or both
  • 1 lb Shrimp
  • 1 teaspoon of cinnamon
  • 2 chopped onions
  • 2 Chorizos (smoked) or sausages in half moons
  • 3 Clove
  • 200 grs raw ham, cut into cubes
  • 2 Laurel leaves
  • 1 teaspoon dried oregano.
  • 1 teaspoon sweet paprika
  • 1/2 tablespoon of hot paprika
  • 1/2 teaspoon ground black pepper
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 slices of fresh pineapple, chopped
  • 1 Chicken breast, diced
  • Salt to taste
  • 5 fresh sage leaves, chopped
  • 3 large tomatoes, skinned, chopped
  • 1 tablespoon of thyme
  • 1/2 cup white wine
  • 2 tablespoons chopped parsley
  • 3 oil tablespoons

Preparation: Heat the oil over medium heat, in a pot, add the chicken and ham, and lower the heat. Cook for 5 minutes, stirring occasionally with a wooden spoon. Add onion, celery, and chopped bell peppers and cook another 5 min., More or less. Then add the bay leaf, oregano, thyme, garlic, sage, and half the parsley and the rest of the spices.

Cook another 5 min., Stirring and scraping the bottom of the pot if necessary. Add tomatoes and broth, season with salt, and pepper as desired. When the preparation boils, add the rice, while stirring with the wooden spoon and cook over medium heat until the boil breaks again, then, cover the pot and lower to a minimum. Cook for 20 to 25 min., Covered until rice is done, but not soft. At that time, add the wine, the shrimp and continue to simmer, uncovered the pot, about 7 min. Meanwhile, with the fork, separate the grains, so that the rice does not clump together. Remove and add, stirring with the wooden spoon, the rest of the parsley.

Serve it, for some you may have a negligible view, but if you have followed the instructions well, then … Try it!

Note : Dried spices minus salt and pepper can be substituted for 2 teaspoons of the previous Cajun spice.


Actually, everything seems to indicate that there is no single recipe for Jambalaya, so the ones in this recipe are numerous. In many of them the ethnic-cultural touches of those who make them appear as well as the adaptations to the products of the markets where they have been made.

However, they keep rice, shrimp (prawns or shrimp in other countries), chicken as common elements. And with certain fluctuations other ingredients the pepper (bell peppers), the tomatoes and the seasonings or spices. To this is added the broth and the wine (white for not coloring or the gourmet function for the seafood). So you just have to take the example of these 6 basic ingredients, mentioned here, and adapt the seasonings and try your own version of this rice.


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