When Louisiana chefs make Jambalaya, they traditionally “sweep up the kitchen” and toss just about everything into the pot. It’s a rice dish with any combination of beef, pork, fowl, smoked sausage, ham, or seafood, as well as celery, green peppers and often tomatoes.
Culinary Definition:
Jambalaya (jum-bə-ly-ə)
A creole cuisine hallmark, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomato, onions, green pepper and almost any kind of meat, poultry or shellfish…Â Â It’s thought that the name derives from the French jambon, meaning ‘ham’, the main ingredient in many of the first jambalayas.
Information from:
Food Lover’s Companion (available in The Kitchen Shop @ CCKC)
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Join us for a Bead Throwin’ Staff Lunch Menu on Tuesday, February 3 at The Culinary Center of Kansas City.
You’ll enjoy:
“NAWLIN’S IS CALLIN’ MY NAME” MENUÂ
Southern Jambalaya with Shrimp, Sausage, Vegetables & Rice
Baby Greens with Citrus Vinaigrette
Café DuMonde Beignets (made to order!)
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