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Jambalaya ( ) is a Louisiana Creole dish of Spanish and French influence. It is also, with the spelling ''jambalaia'' a provençal dish. Jambalaya may have been created in Louisiana and may have its origins in Spanish paella, even if there is a dish also called ''jambalaia'' in Provence, southern France, that is also a mash-up of rice, chicken and saffron and that has been identified by Frederic Mistral in his Provençal dictionary, in both figurative and culinary meaning. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. ==Varieties== There are two primary methods of making jambalaya. The first and most common is the city Creole jambalaya (also called "red jambalaya"). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases. Some versions call for the jambalaya to be baked after the cooking of all the ingredients. The second style, more characteristic of southwestern and south-central Louisiana, is rural Creole jambalaya, which contains no tomatoes (the idea being the farther away from New Orleans one gets, the less common tomatoes are in dishes). The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot (sucs) are what give a rural jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of 50% onions, 25% celery, and 25% green or red bell pepper, although proportions can be altered to suit one's taste) is added and sautéed until soft. Stock and seasonings are added in the next step, and then the meats are returned to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the mixture is brought to a boil and rice is added to the pot. It is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked. A third method is less common, the "Cajun" jambalaya. In this version, meat and vegetables are cooked separately from the rice. At the same time, rice is cooked in a savory stock. It is added to the meat and vegetables before serving. This is called "white jambalaya." This dish is rare in Louisiana as it is seen as a "quick" attempt to make jambalaya, popularized outside the state to shorten cooking time. Many people in the south, and typically in Louisiana, enjoy a simpler Jambalaya style. This style is cooked the same as the rural style, but there are no vegetables. Many restaurants serve this style as opposed to the others, because it is more child-friendly, has a more consistent texture, and is easier to make. The famous Jambalaya Shoppe serves this simpler style, which is a local favorite. Jambalaya is considered by most Louisianans to be a filling but simple-to-prepare rice dish; gumbos, étouffées, and creoles are considered more difficult to perfect. Most often a long grain white rice is used in making jambalaya. Jambalaya is differentiated from gumbo and étouffée by the way in which the rice is included. In these dishes, the rice is cooked separately and is served as a bed on which the main dish is served. In the usual method of preparing jambalaya, a rich stock is created from vegetables, meat, and seafood; raw rice is then added to the broth and the flavor is absorbed by the grains as the rice cooks. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「jambalaya」の詳細全文を読む スポンサード リンク
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