Jambalaya

Jambalaya originated in Louisiana Creole and Cajun cooking, blending Spanish, French, African, and Caribbean influences into a single rice-based dish. Creole jambalaya, made with tomatoes, developed in New Orleans, while the tomato-free Cajun version emerged in the more rural areas of the state, both becoming beloved symbols of Louisiana cuisine.

Bold, spicy, and packed with Louisiana flavor

Andouille sausage, chicken, and shrimp simmer with rice and the Cajun holy trinity of onion, celery, and bell pepper for a hearty one-pot meal.