
Jambalaya, as it is more commonly spelled, is the dish most obviously associated with the brief period of Spanish domination in New Orleans. Even Celestine Eustis, writing at the turn of the twentieth century, refers to it as a "Spanish Creole dish." Interesting, this early recipe is much closer to paella and to the Caribbean arroz con pollo, which shares the same ancestry, than it is to today's recipes for jambalaya, which have become considerable more complex, often adding seafood and sausages to the ham and chicken.
Photo: The chile pepper or capsicum, gave Louisiana cooking its signature bite.Serves 4 to 6
Selected Recipes to serve for Mardi Gras:
Recipe from:
Around The American Table:
Treasured Recipes and Food Traditions
from the American Cookery Collections of
The New York Public Library
by Michael Krondl
ISBN 1-55850-540-7
1995, The New York Public Library
published by Adams Media Corporation
6-3/4" x 9-1/4"
353 pages
over 50 historical illustrations
Available at bookstores or the
NYPL shop 212/930-0641
This Archived Page created between 1994 and 2001. Modified August 2007

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