Jambalaya is one of the dishes that best translates the history of New Orleans: a rice recipe born from the encounter between different peoples, ingredients, and culinary traditions. Its exact origin is not consensual, but the dish became established in Louisiana between the 18th and 19th centuries, in a territory marked by French, Spanish, African, Caribbean, and indigenous presence.
The dish is associated with Spanish paella, however, the recipe was transformed to adapt to available ingredients: local shrimp and oysters replaced some European seafood, while smoked meats and sausages became part of the preparation. Some researchers compare jambalaya to jollof rice, a West African rice dish, whose peoples were brought to the region.
It is possible to find this colorful and flavorful recipe in Rio de Janeiro.
