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Jambalaya is a dish or type of dish common in Louisiana Cajun or Creole cooking. It is likely a derivative of the Spanish paella, possibly brought to Louisiana when the territory comprising the Louisiana Purchase was owned by Spain.
Jambalaya is prepared by cooking rice in a stock with vegetables and meat. The primary ingredient is rice, with other standard ingredients being smoked sausage (such as Andouille), onions, bell peppers, celery, and tomato. The are as many varieties of jambalaya as there are cooks that prepare it, and other types of meat are typically included in addition to the sausage (most commonly chicken and seafood such as shrimp or crawfish). Cajun style usually uses a brown stock, New Orleans Creole style a red stock.
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