Daya daga cikin Yankuna mafi yawa na Kudu
Jambalaya, Cajun / Creole tasa, watakila mafi kyawun kayan da Kudu ke bayarwa.
Asalin sunan ba shi da tabbas, amma kamar yadda yake tare da sunayen kayan da yawa, akwai ƙididdiga masu kyau tare da ɗan labarin. Yawancin sun gaskata cewa sunan ya fito ne daga kalmar Mutanen Espanya don hamisa, jamón, wani furotin na farko a farkon jambalayas na karni na sha takwas. John Mariani a cikin "The Dictionary of American Food and Drink" yana ba da wata sanannen asalin sunan: Mutumin ya tsaya a New Orleans a cikin dare daya da dare don ya sami abin da zai bar shi ya ci.
Sai maigidan ya gaya wa mai dafa, wanda sunansa Jean, ya "hada abubuwa tare" - balayez , a cikin yaren Louisiana - don haka mai godiya mai gamsarwa ya bayyana abincin da bai dace ba kuma ya ƙare shi kuma ya kira shi "Jean Balayez. " Na farko da aka yi magana da kalma a buga shi ne a 1872, kuma "littafin Picolun's Creole Cook" (1900) ya kira shi "Turawan Espanya-Creole.
Rice, wajibi ne ga Jambalaya, ya kasance mai muhimmanci a cikin kudanci na tsawon shekaru dari. Rice samar a kudu ya fara a North Carolina a ƙarshen 1600s, tare da babban nasara. A ƙarshen shekarun 1800, bayan da akwai matsalolin matsalolin da za su iya fuskantar yanayi, dabarun na Southern Atlantic ta samar da samfurori. Louisiana ta fara samar da shinkafa a ƙarshen 1889, kuma a yau shine daya daga cikin manyan jihohin da ke samarwa, tare da Arkansas, California, da kuma Texas.
Karin bayani daga "Bill Neal's Cooking Cooking" ya haɓaka nasarar nasarar Louisiana wajen samar da shinkafa da halittar Jambalaya:
"A {asar Louisiana, shinkafa ta samo asibiti na asibiti na Amirka.
A cikin jambalayas masu yawa, ya zama babban mahimmanci wanda aka shirya da yawa daga hada-hadar haɗari. Rice ba ta da wata takarda don kafa wasu dandano masu ban sha'awa amma alamar abu yana shafewa, amsawa tare da, da ma'anar wasu abubuwan sinadaran. "
Bambanci
Akwai bambancin da yawa akan wannan tasa.
A cewar masana tarihi da marubuci John Egerton, a Gonzales, Louisiana, wanda ake kira Jambalaya Capital of the World, za ka iya gano yawancin girke-girke na wannan tasa kamar yadda akwai gidaje. (Gonzales tana gudanar da gwagwarmaya a kowace shekara Jambalaya.) Jambalaya za a iya yi tare da naman sa, naman alade, kaza, duck, shrimp, oysters, crayfish, tsiran alade, ko kowane hade. Wasu daga cikin karin adadin abubuwa masu girma ne barkono, barkono cayenne, tumatir, seleri, da albasarta. Kullum, kayan lambu suna sauté kuma nama (s) dafa shi, sai broth ko ruwa, tumatir, kayan yaji, da shinkafa ba tare da yadi ba. Ana cakuda cakuda har sai shinkafa, da shrimp (ko duk wani abincin da bai kamata a yi amfani da shi ba) an kara kusa da ƙarshen lokacin dafa abinci.
Jambalaya Recipes:
- Shrimp Jambalaya
- Ham Jambalaya
- Pork & Giblet Jambalaya
- Ham ko Chicken Jambalaya
- Alade da Peas Jambalaya
- Gasa Jambalaya
- Jambalaya Classique
- Chicken & Sausage Jambalaya
- Crock Pot Jambalaya