Jambalaya

Jambalaya est ferculum Acadianum, sed origine Provinciale, ex oryza, caepis, capsico, apio, carne factus. Secundum archimagirum Acadianum Paulum Prudhomme, verbum derivari potest de verbis Gallicis "jambon" et "a la" et verbo Africano "ya" quod significat "oryza".

Patina jambalayae

Bibliographia

• Anthony F. Buccini, "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica" in Richard Hosking, ed., Authenticity in the Kitchen. Proceedings of the Oxford Symposium on Food and Cookery 2005 (Totenais: Prospect Books, 2006) pp. 132–145 (Textus apud Google Books)
• Anthony F. Buccini, "Un vrai jambalaya – ‘A Real Mess’: The Southern French Origins of Louisiana’s Famous Dish" in Mark McWilliams, ed., Offal: Rejected and Reclaimed Food. Proceedings of the Oxford Symposium on Food and Cookery 2016 (Totenais: Prospect Books, 2017) pp. 105–120 (Textus apud Google Books)
• John Folse, The Encyclopedia of Cajun and Creole Cuisine (2004)
• Ann Maloney, "This chicken, sausage and shrimp jambalaya is one big pot of crowd-pleasing fun" in Washington Post (15 Februarii 2020)
• Andrew Sigal, "Jambalaya By Any Other Name" in Petits Propos Culinaires no. 84 (2007)

Nexus externi

• Anthony F. Buccini, "Hopping John and Its Surprising Connection to Jambalaya: Celebrating Survival with Food and Dance" apud NY Food Story
• Andrew Sigal, "Jambalaya" (2008)
• "Jambalaya comme à la Nouvelle-Orléans" apud Cuisine AZ
• K-Paul's, caupona a Paulo Prudhomme condita