Best of Guide: Jambalaya
Jambalaya is not only fun to eat, it’s fun to say! Some believe the word is a combination of the French word “jambon” for ham and the African word “aya” for rice. Another theory is that “‘jambalaya” comes from the Provençal word “jambalaia,” which appeared in a French-Provençal dictionary in 1878 with the definition “a mishmash or rabble” — kind of like the dish itself. Still another theory is that the word comes from the Native American Atakapa tribe phrase, “Sham, pal ha! Ya!” which means, “Be full, not skinny! Eat Up!” No matter where the word jambalaya comes from, the dish has influences from Spanish, French, African, Native American and the Caribbean. Creole jambalaya has a red tint (because of the tomatoes) and Cajun jambalaya is brown. They’re both delicious.
Mulate’s Chicken & Sausage Jambalaya
This dish will have your taste buds doing the two-step even before the band starts playing. When it comes to Cajun food, nobody in New Orleans does it better than Mulate’s Cajun Restaurant near the convention center in the Warehouse District. Read our review.
Jambalaya Rice from Oceana Grill
We just love the Creole Jambalaya Rice with Chicken and Sausage from Oceana Grill. It’s mixed with a blend the holy trinity – onions, green peppers, and celery – and is great as both a side dish and a main entrée. Read our review.
Iberville Cuisine Cajun Jambalaya
Chef Craig Nutton’s Cajun Jambalaya with sausage and chicken is one reason no one can ever say locals don’t hang out in the French Quarter. Iberville Cuisine is such fun, y’all. Read our review.
Chef Ron’s Jambalaya
Chef Ron Iafrate’s Jambalaya with smoked sauced and diced chicken is the stuff Cajun songs are written about. He may have invented Stuffed Gumbo, but he reinvented Jambalaya. He’s just off the 1-10 Service Road in Metairie. Well worth the trip. Read our review.
Gumbo Shop Jambalaya
For more than 75 years, folks have been getting their jambalaya fix at the Gumbo Shop, just around the corner from the Cabildo on Jackson Square. Theirs is made with smoked sausage, shrimp, and chicken in a seasoned sauce, cooked with rice. You can get it alone or as part of the Creole Combination Platter with Red Beans & Rice and Shrimp Creole.
Felix’s Jambalaya
By the cup or by the bowl, one of our favorite things to order at Felix’s is the Jambalaya with shrimp, chicken and smoked sausage. You can get out at the Lakefront or in the French Quarter. Read our review.
Acme’s Jambalaya
Acme Oyster House is so much more than oysters and fried seafood. Their New Orleans Specialties rock and that’s no jambalay. Read our review Read our review.