Hors d'oeuvres
Soups & Salads
Entrees

Vegetables & Sides
Desserts
Cajun Party Foods

Festival Foods
Home Page Burt's Bayou Blends Our Cooking Equipment
Cajun & Creole Information Scrapbook of Events
JAMBALAYA & CO.
Jambalaya
Jambalaya (jum-buh-lie-yuh) or (jam-buh-lie-yuh) pronounced both ways is a main dish made in a black cast iron pot, sugar pot, black kettle, or cauldron containing rice and a wide variety of meats. Jambalaya is similar to Spanish Paella, as a matter of fact that is where it came from. When the Spanish settled in Louisiana naturally they wanted to make Paella, but the ingredients that they used in Spain were not available in Louisiana so they had to use the ingredients that were grown here. The original Paella was made with clams and mussels, these were originaly replaced with oysters and crawfish. Since the main ingredient was rice it was named Jambon a la yaya, Jamb is French for ham and yaya is African for rice, thus Jambalaya was created. There are a wide variety of ways to make Jambalaya, with chicken and sausage, or shrimp, or ham, or even deer, duck or alligator, and seafood. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. A New Orleans Creole-style "red" Jambalaya uses tomatoes and tomato sauce, as opposed to one made with only stock, a more Cajun-style "brown" Jambalaya. The most popular one cooked today and the one that we prepare is chicken, pork, and andouille Cajun Jambalaya. We also use Cajun country sausage and Tasso. Tasso is cajun ham seasoning. Bonless pork is rubbed with spices and then smoked, making a spicy ham. We also use fresh vegatables and seasoning. All of the ingredients and prepared ahead of time by us and then we bring the black cast iron pot on site and cook for everyone to watch. This is alot of fun for everyone to watch and smell. The best way to serve Jambalaya is straight out of the cast iron pot. I have many different size pots that we use and it all depends on how much we need to prepare. I have cooked as much as 2500 pounds using a couple of pots at one time. Our most popular Jambalaya is Cajun Chicken and Sausage. This is a brown Jambalaya made with Butter, Chicken, Trinity (Onions, Bell Peppers, & Celery), Garlic, Cajun Smoked Sausage, Andouille Sausage, Cajun Tasso, our special seasonings, Rice and water. I like to cook on site for the show and this is also the best way to serve. I can also prepare for you to pick up or we can bring it to you.
   Our most popular Jambalaya is Cajun Chicken and Sausage. This is a brown Jambalaya made with Butter, Chicken, Trinity (Onions, Bell Peppers, & Celery), Garlic, Cajun Smoked Sausage, Andouille Sausage, Cajun Tasso, our special seasonings, Rice and water. I like to cook on site for the show and this is also the best way to serve. I can also prepare for you to pick up or we can bring it to you.


We can also cook other side dishes to go with the Jambalaya. This way you can provide your own side dishes, or we can do the whole meal for you.

You can also provide wild game and we can cook a special Jambalaya for you.
We can customize all of your food needs; just e-mail or call us for information.
Slidell, Louisiana
PH 985-960-2897
Fax 985-649-0982
www.JambalayaCo.com
Burt.Kemp@JambalayaCo.com