Jambalaya has its origins in several rice-based dishes well attested in the cuisines of West Africa, Spain, and southern France, especially in the West African dish jollof, the Spanish dish paella, and the Provençal French dish known as '. The dish evolved, going through a creolization of Louisiana influences. Jambalaya is a highly seasoned rice casserole.Shrimp Creole—Shrimp Creole is a favorite of Creole cuisine in the greater New Orleans area. It is a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper. Classic shrimp creole does not contain a roux, but some cooks may add one. It is an early Creole dish that shows its strong French and Spanish heritage.Red beans and rice—Red beans and rice is one of the most common dishes found in New Orleans, cooked in homes and restaurants throughout the New Orleans area. Red beans arrived with white French Creoles from Haiti who escaped Haiti during the slave uprising, settling in New Orleans. The wonderful stew of red beans has a strong Caribbean influence.Rice and gravy—'''Rice and gravy dishes are a staple of Creole cuisine and are usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. The dish is traditionally made from cheaper cuts of meat and cooked in a cast-iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. Beef, pork, chicken or any of a large variety of game meats are used for its preparation. Popular local varieties include hamburger steak, smothered rabbit, turkey necks, and chicken fricassee.
Jambalaya has its origins in several rice-based dishes well attested in the cuisines of West Africa Spain and southern France especially in the West African dish jollof the Spanish dish paella and the Provençal French dish known as ' The dish evolved going through a creolization of Louisiana influences Jambalaya is a highly seasoned rice casseroleShrimp Creole—Shrimp Creole is a favorite of Creole cuisine in the greater New Orleans area It is a dish made of shrimp tomatoes onion bell pepper celery garlic and cayenne pepper Classic shrimp creole does not contain a roux but some cooks may add one It is an early Creole dish that shows its strong French and Spanish heritageRed beans and rice—Red beans and rice is one of the most common dishes found in New Orleans cooked in homes and restaurants throughout the New Orleans area Red beans arrived with white French Creoles from Haiti who escaped Haiti during the slave uprising settling in New Orleans The wonderful stew of red beans has a strong Caribbean influenceRice and gravy—'''Rice and gravy dishes are a staple of Creole cuisine and are usually a brown gravy based on pan drippings which are deglazed and simmered with extra seasonings and served over steamed or boiled rice The dish is traditionally made from cheaper cuts of meat and cooked in a cast-iron pot typically for an extended time period in order to let the tough cuts of meat become tender Beef pork chicken or any of a large variety of game meats are used for its preparation Popular local varieties include hamburger steak smothered rabbit turkey necks and chicken fricassee