The Origin of the Who Dat Nation's Jambalaya--One of the South's Most Versatile Dishes (945 hits)
by Diana Rattray
The origin of the name is uncertain, but as with many dish names, there are a few good guesses along with a bit of folklore. Most believe the name came from the Spanish word for ham, jamón, a prime ingredient in the first jambalayas of the eighteenth century. "The Dictionary of American Food and Drink" offers a more colorful origin of the name: A gentleman stopped by a New Orleans inn late one night to find nothing left for him to dine upon. The owner thereupon told the cook, whose name was Jean, to "mix some things together" --balayez, in the dialect of Louisiana -- so the grateful guest pronounced the dish of odds-and-ends wonderful and named it "Jean Balayez." The first reference to the word in print was in 1872, and "The Picayune's Creole Cook Book" (1900) calls it a "Spanish-Creole dish.
Rice, essential to Jambalaya, has been an important crop in the South for several hundred years. Rice production in the South began in North Carolina in the late 1600s, with great success. By the late 1800s, after a series of problems from labor to weather, the Southern Atlantic states production foundered. Louisiana began producing rice in late 1889, and is today one of the major producing states, along with Arkansas, California, and Texas. The following excerpt from "Bill Neal's Southern Cooking" sums up Louisiana's success in the production of rice and its creation of Jambalaya: "In Louisiana, rice achieved its American culinary apotheosis. In a great variety of jambalayas, it became the central element around which a number of complex combinations were arranged. Rice was no longer a bland foil for setting off exotic flavors but the featured item absorbing, reacting with, and defining other ingredients."
Thanks Sister Irma. I can always count on you to give us a history lesson whether it is in the Civil Rights/Jim Crow Era or just plain being Black~Ha! I guess I just took for granted that Creole was Black people who spoke a mixture of both Spanish and their on African dialect. We all know that Cuban culture is heavily influenced by the expertise of African culture and tradition... even their Black Beans & Rice Dish. Same thing with Hatian and their French Creole. One question though...who taught the Asians how to farm rice? Were there Black people their, too? ((lol))
Tuesday, March 15th 2011 at 10:04AM
Jen Fad
By the way, I made Jambalaya last night so that is what inspired me to do this blog.
Tuesday, March 15th 2011 at 10:05AM
Jen Fad
Jen, I haven't had Jambalaya in awhile now. You just gave the hint to let my Louisnana friends know that they are long overdue in sending me some. Oh, I don't think I'll bother them. One of them told me of a friend's daughter attending Northeastern Univerisity here. I met with her over the weekend and she loves to cook.
Tuesday, March 15th 2011 at 12:09PM
Dorothy Johnson
I know, right! You call them up sister quick, fast, and in a hurry!
Tuesday, March 15th 2011 at 12:13PM
Jen Fad
Or better yet, have the university student come over and make it for ya! ((lol))
Tuesday, March 15th 2011 at 12:13PM
Jen Fad
Dorothy here's the recipe from me a native of the Big Easy to you:
JAMBALAYA RECIPE Ingredients 1 tablespoon olive oil 1 medium onion, chopped 1 each medium green and yellow bell pepper, chopped 1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained 1 cup water 1 package ZATARAIN'S® Reduced Sodium Jambalaya Mix 1 pound large shrimp, peeled and deveined 1 package (12 ounces) andouille sausage, cut into 1/4-inch slices 1/4 cup chopped fresh parsley (optional)
Directions 1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.
Sister Irma, You know that I love learning because it is my life's blood and mission in this life to learn as much as I can. I think there is alot of things to know and the quicker I find out about those things the better I will be as a well rounded person.
Tuesday, March 15th 2011 at 6:35PM
Jen Fad
@ Saint, What kind of diet are you on? Is this kosher?
@ Sister Irma, I'll be working on that family reunion asap!!
Tuesday, March 15th 2011 at 9:25PM
Jen Fad
That's right Saint, the dietary laws of what and what not to eat is located right there in Leviticus 11:7-8. Similiar prohibitions also appear in Deuteronomy 14:8 and Isaiah 65:2-5.
Great post Jen...but you know me when it comes to my people being cheated out of any of their history...
you know like we came here as savages, nonhumans brains...ANY WAY WE WERE BROUGHT HERE BECAUSE WE CAME HERE AS E-X-P-E-R-T-S IN GROWING R-I-C-E...
NOW, "I" DON'T KNOW ABOUT YOU, BUT PEOPLE IN AFRICA GREW RICE IN AFRICA BEFORE TEACHING AMERICANS HOW TO CLEAR LANDS AND GROWING RICE IN AMERICA IS WHY WE WERE BROUGHT HERE TO AMERICA...IS A F-A-C-T NOT MYTH. (S-M-I-L-E)
OH, AND PLEASE PAY CLOSE ATTENTION TO I NEVER EVEN SAID THE WORD SLAVES, BECAUSE MANY OF US PAID OUR WAY TO AMERICA TO DO THIS KINDS OF WORK...'BELIEVE IT OR NOT'LOL (BLACK HISTORY MONTH STILL LIVES THAT IS IF "I" WENT OFF TOPIC ON THE RICE BIT)
Thursday, April 10th 2014 at 6:47PM
ROBINSON IRMA
...AND, SO sorry, but personally "I" just can not picture Spanish and rice as a main stay, it is not centered on pasta products as a base but rice products as only an after thought. Just my two cents worth.(smile)
Thursday, April 10th 2014 at 6:47PM
ROBINSON IRMA
@Jen, as you know my university major was our history or better yet, our history did not begin in america nor with Dr. King and my minor was philosophy which leads to my being able to understand teh world in not flat...I don't know about the asians and rice but I do know the Chinese hiasoty of rice as the of africa is in that lock of discrimination that has us mostly being able to hear/ learn manipulated versions of their history...but we can learn "correctly" if we choose to do so...don't you agree? (smile)
(off topic but please stop by my next blog as it relates to this blog's topic and your question to me.)
Thursday, April 10th 2014 at 6:47PM
ROBINSON IRMA
@JAKE, great as we are all different and in unity and communicationn like this we can all manage to get what makes us happy...example, the people with diebetes and can not eat some things in this meal that must be adjusted for...
so @Jen, my request is still in for you getting another great family reunion togather started again as Jake has not been to one and he has some great recipts...I used one of them already as it was for a lot of people not teh two person family I have on a daily basis, but I just had to try his recipt after reading it. lol (smile)
Thursday, April 10th 2014 at 6:47PM
ROBINSON IRMA
...oh @Jake we raise our own sheep and the neighbors right in back of us raises goats for sell...but me, my favorite food is shrimp. lol (smile)
Thursday, April 10th 2014 at 6:47PM
ROBINSON IRMA
