Jambalaya, crawfish pie, file gumbo … what dish could be so evocative that it inspired
Hank Williams to write a party song for it in 1952 and dozens more to cover it (including
everyone from Jo Stafford to Credence Clearwater Revival to Emmylou Harris)?
The sweep-up-the-kitchen cousin of Spanish paella, jambalaya comes in red (Creole, with
tomatoes) and brown (Cajun, without). Made with meat, vegetables (a trinity of celery,
peppers, and onions), and rice, Louisiana’s signature dish might be most memorable
when made with shrimp and andouille sausage.
Whatever the color and secret ingredients, you can be sure of one thing when you sit
down with friends to a big bowlful: son of a gun, gonna have big fun on the bayou.