Jambalaya is Creole comfort food.

A legendary one-pot dish that's ubiquitous in the American south and popular elsewhere, it's made with rice, stock, tomatoes, onions, celery, green peppers and various meats, poultry and shellfish. One of the most important classic ingredients is andouille, a French smoked sausage made primarily from pig chitterlings, tripe, onions, wine and seasonings, and enclosed in a blackened skin.

The word jambalaya is thought to be derived from jambon, the French word for ham. Jambalaya is believed to be a descendent of Spanish paella that was born in Louisiana when Spaniards in the French Quarter of New Orleans subbed unavailable saffron for tomatoes in an imitation of their native dish.

Cajun cuisine also has its own version of jambalaya without the tomatoes.