▁has ▁finished ▁cook ing , ▁a ▁practice ▁borrow ed ▁from ▁the ▁Cho ct aw ▁Indians . ▁The ▁back bone ▁of ▁a ▁g um bo ▁is ▁r oux ▁of ▁which ▁there ▁are ▁two ▁variations ▁mainly ▁used . ▁A ▁medium ▁r oux , ▁or ▁a ▁dark ▁r oux , ▁which ▁is ▁made ▁of ▁fl our , ▁to asted ▁in ▁fat ▁or ▁oil ▁until ▁well - b rown ed . ▁ ▁J amb al aya ▁- ▁a ▁most ▁bel oved ▁of ▁Louisiana ▁d ishes ▁is ▁the ▁classic ▁Cre ole ▁d ish ▁named ▁j amb al aya . ▁The ▁only ▁certain ▁thing ▁that ▁can ▁be ▁said ▁about ▁a ▁j amb al aya ▁is ▁that ▁it ▁contains ▁rice , ▁some ▁sort ▁of ▁meat ▁( such ▁as ▁ch icken ▁or ▁be ef ) ▁or ▁sea fo od ▁( such ▁as ▁sh rim p ▁or ▁craw fish ) ▁and ▁almost ▁anything ▁else . ▁Usually , ▁however , ▁one ▁will ▁find ▁green ▁pe ppers , ▁on ions , ▁cel ery , ▁tom atoes ▁and ▁hot ▁ch ili ▁pe ppers . ▁An yth ing ▁else ▁is ▁optional . ▁J amb al aya ▁is ▁a ▁d ish ▁of ▁Spanish ▁origin ▁in ▁Louisiana ▁from ▁the ▁time ▁when ▁Sp ani ards ▁were ▁attempting ▁to ▁make ▁their ▁bel oved ▁d ish ▁" pa ella " ▁in ▁the ▁new ▁world . ▁The ▁d ish ▁has ▁later ▁evol ved , ▁going ▁through ▁a ▁cre ol ization ▁of ▁Louisiana ▁influ ences . ▁J amb al aya ▁is ▁a ▁highly ▁season ed ▁rice ▁c ass ero le . ▁ ▁S