Gumbo and jambalaya are two dishes synonymous with Louisiana cuisines. These dishes include a number of Cajun or Creole spices. They represent the mixture of French, Spanish and African culture and use local protein and vegetables as the primary ingredients. People often confuse gumbo and jambalaya, but they are two distinct dishes.
Gumbo Origins
The word "gumbo" comes from the Bantu dialects of Southern and Central Africa for terms that translate as "okra." Food Reference says some of the words for okra include "quingumbo," "grugombo," "gombo," "ngombo," "gomboaud" and "ochinggombo." African slaves brought this word with them and it became part of the English lexicon. Gumbo became the soup-like dish, and okra described the vegetable used in some forms of gumbo. Gumbo, one of the oldest dishes associated with Louisiana, is ubiquitous in the southern region of the state, especially in any restaurant that serves Cajun/Creole cuisine.
Jambalaya Origins
Harking back to when the state was occupied by Spain in the 1700s, jambalaya resembles the Spanish rice dish paella. The word "jambalaya" comes from the Spanish word for ham, "jamon." Spain lost Louisiana to the French, but this culinary contribution remained a part of Creole cuisine. Creoles, people of Spanish, French, African and Native American descent, used local ingredients to distinguish jambalaya from its Spanish predecessor. Like gumbo, jambalaya has become intertwined with Louisiana culture, served in restaurants and the subject of festivals dedicated to this specialty.
Gumbo
The base of all gumbos is the roux, a dark, thick soup. To make a roux, heat oil or butter in a saucepan and add flour to the pan. Mix the oil and flour until the mixture turns dark brown. Seasonings like onions, garlic, leeks, bell peppers and cayenne pepper are added as the roux cooks. Seafood gumbo contains shrimp, crawfish, oysters, crabs and okra. Some cooks add smoked sausage to their seafood gumbo because it adds flavor. Many add water to get the desired consistency. Gumbo is served on a bed of rice with cornbread or biscuits. Alternates to seafood gumbo include andouille sausage, poultry, wild game and alligator meat. Louisiana cooks have their own variations of this southern soup.
Jambalaya
Jambalaya is a one-dish meal. The Cajun/Creole dish includes meat, rice and seasoning cooked in one pot. It is not soupy. Instead, most of the fluid from the meat and other ingredients is absorbed by the rice as it cooks. If jambalaya contains too much liquid, the rice is sticky. If it does not contain enough, the dish is dry. Like gumbo, jambalaya is a main dish, often served with other Louisiana specialties like red beans and even gumbo. Meats used in jambalaya include ham, chicken, sausage, pork and shrimp. Wild game used includes deer, turtle, quails, alligator and duck. Seasonings like onions, garlic, pepper and paprika add flavor to the dish.
Differences
The difference between gumbo and jambalaya is the preparation. Both dishes rely on local ingredients, but also on who prepares the dish. Gumbo is a thick, dark soup-like dish while jambalaya is a rice dish similar to paella, with chefs adding their individual touch to each. New Orleans and Southern Louisiana restaurants serve both dishes. Your choice depends on whether you want a soup dish or a rice dish.
Tags: Cajun Creole, rice dish, with Louisiana, comes from, Creole cuisine, dish Gumbo