April 30th, 2012 rings in the state’s 200th birthday! And the Louisiana Bicentennial Commission is pulling all the strings to make the celebration worthy of two centuries of candles.
Louisiana was officially admitted to the Union on April 30, 1812 as the 18th state.
From the very beginning, Louisiana differed from the rest because of the Catholic French and Spanish-speaking populations brought between 1699 and 1803. Today, our beautiful state is still known for being a little bit different. Our music, food, history and outdoor adventures make us unlike any other state in the country.
How many wonderful memories and friends have we made there in that beautiful State? Thank you for all of the good memories, happy times, delicious food, drink, and wonderful people!
Our motto is “Laissez les bons temps rouler” which means, “Let the good times roll!”
You can learn more about the Louisiana bicentennial and find a calendar of bicentennial events with a list of 200 free things to do around the state at www.LouisianaBicentennial2012.com.
Although there is much speculation about the origin of jambalaya, the facts are unclear. The most commonly repeated folklore is that the word derives from the combination of the French word jambon meaning ham, the French article “à la” a contraction of “à la manière de” meaning “in the style of,” and “ya,” thought to be of West African origin meaning rice. Hence, the dish was named “jamb à la ya.”
However, ham is not the signature ingredient of the dish and there is no known African language in which “ya” means “rice.” Another source suggests that the word comes from the Spanish jamon (ham) + paella, a noted Spanish rice dish. Spanish speakers would call a ham rice dish, paella con jamon, not jamon paella. All we know for sure is the first records of Creole Jambalaya originate from the French Quarter in New Orleans. It was an attempt by the Spanish to make paella in the New World. Learn more about Cajun and Creole History here!
The strong French influence in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. But as Gumbo, two types of Jambalaya exist: Creole and Cajun!
Creole Jambalaya or “Red Jambalaya” is found primarily in and around New Orleans. Creole Jambalaya includes tomatoes in the recipe and specifically why the Cajuns refer to it as Red Jambalaya. Creole Jambalaya includes a variety of different ingredients including tomatoes, chicken, shrimp, The Holier than Thou Trinity (onion, green pepper, celery, garlic, green onion and, parsley), rice, creole spices and hot sauce.
Cajun Jambalaya originated in southern Louisiana by the Cajuns around the bayou. The Cajun Jambalaya includes a variety of meats such as tasso (a cajun dried pork or turkey), andouille (smoked pork sausage), chicken, or any wild game. They also include the Holy Trinity, rice, & cajun spices.
Let us know how you like your Jambalaya, Creole or Cajun style? Both are delicious right?!