The Cajuns are an ethnic group consisting of the descendants of Acadian exiles and other peoples
with whom the Acadians eventually intermarried on the semitropical frontier, including Louisianians
of Spanish, German, and French Creole heritage. Today, the Cajuns make up a significant portion
of south Louisiana's population, and have exerted an enormous impact on the state's culture.
The Acadians (French: Acadiens) are the descendants of the 17th-century French colonists who
settled in Acadia (located on the northern portion of Canada’s east coast). As a result of a lost
war with Britain, the Acadians were exiles from their land. During The Great Expulsion of 1755,
a large percentage of Acadians were driven out of Acadia by the British; many later resettled in
Louisiana, where they became known as Cajuns.
To the right is the flag of the “Acadiana” region of Louisiana.
Jambalaya (pronounced <jum-buh-LIE-uh> or <jahm-buh-LIE-uh>, is a Louisiana Cajun or Creole dish.
Jambalaya is traditionally made in one pot, with meats and vegetables, and is completed by adding rice. There are two primary methods of making
jambalaya. The first and most common style is Cajun jambalaya. The meat is browned in a cast-iron pot. The bits that stick to the bottom of the pot
are what give a true Cajun jambalaya its brown color. Next, add a little vegetable oil, if there is not enough fat in the pot, and the trinity (onions,
celery, and green bell pepper). Sautee until soft and then add stock, seasonings, and return the chicken or pork and smoked sausage to the pot.
Simmer covered for at least an hour. Bring to a boil, add rice to the pot, cover, and let simmer over very low heat for at least 1/2 hour. Resist the
urge to remove the lid and stir. After a minimum of 1/2 hour, check if rice is cooked.
The second is Creole jambalaya with includes the addition of tomatoes (also called "red jambalaya"). First add the meat, usually chicken and sausage
(such as Andouille) then add vegetables and tomatoes to cook, adding rice and stock in equal proportions at the very end. Bring to a boil and let
simmer for 30-60 minutes, stirring infrequently.
Starting with church fairs, which were the largest public gatherings at the turn of the century, Jambalaya emerged from small quantity indoor cooking
to become the ideal dish for outdoor cooking over hardwood fire. Big black cast iron pots made preparation so easy and economical for church use
that Jambalaya was rapidly adapted for political rallies, weddings, family reunions and other affairs. No fair or political rally around Gonzales is
complete without Jambalaya cooking. The Jambalaya Festival and World Champion Jambalaya Cooking contest is held annually in Gonzales,
Louisiana and attracts area cooks who have spent years perfecting the are of cooking and seasoning this Cajun delicacy. Gonzales really is the
Jambalaya Capital of The World.
