Preparation info
  • Yield:

    24 or More

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

There is some dispute as to the exact origin of the name jambalaya, the excellent blend of rice and other ingredients including—depending on your recipe—sausage, shrimp, crawfish, and ham, among other things. In the most definitive book on Creole and Cajun cooking, Chef Paul Prud-homme’s Louisiana Kitchen, the author quotes the Acadian Dictionary, written by Rita and Gabrielle Claudet and published in Houma, Louisiana, in 1981. Jambalaya, the dictionary declares, “comes