Louisiana's one-pot rice dish, the holy trinity sweated with andouille and chicken or shrimp, rice toasted in the fat, simmered in stock until the liquid is gone and the rice carries the smoke.
Where to eat it: 4 restaurants across 1 city.
Jambalaya traces to Spanish paella, brought to Louisiana under Spanish colonial rule (1763 to 1803). The name itself may come from a Provencal word for mishmash. The Creole (red) version, with tomato, evolved in New Orleans Spanish kitchens. The Cajun (brown) version, no tomato, evolved in the country parishes west of New Orleans where tomatoes were less common. Coop's Place on Decatur has run jambalaya since 1983 as one of the canonical Quarter versions. Brigtsen's runs a Frank Brigtsen-style jambalaya in his Riverbend dining room. The dish is a single pot that has to come together at one heat in one moment; you don't add cooked rice.
Common allergens: Shellfish (some versions)
Tip from the editors. Don't lift the lid in the first 18 minutes. The rice needs the steam to cook evenly. If the rice is undercooked at the test, add 60ml stock and cook covered 5 more minutes.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Coop's Place in New Orleans is the Decatur Street Cajun dive open since 1983, with the kitchen running until 02:00 nightly and rabbit-and-sausage jambalaya as the late-night anchor.
Try: Rabbit and sausage jambalaya
Tip: Dive bar atmosphere through to closing; the bar runs Abita and well drinks until kitchen close.
Brigtsen's in New Orleans is Frank and Marna Brigtsen's 1986 Victorian-cottage Creole Acadian room near the streetcar terminus, a Paul Prudhomme alumnus on file gumbo.
Mother's in New Orleans is the 1938 CBD cafeteria-line lunch counter at Poydras and Tchoupitoulas, with $12 red beans and rice plates and the Ferdi Special po-boy from the menu.
Try: Red beans and rice
Tip: Lines run long; arrive 11:00 or after 14:00 for the shortest wait, the cafeteria runs fast at the counter.
Commander's Palace in New Orleans is the Garden District grande dame on Washington Avenue, with the canonical New Orleans Sunday jazz brunch, 25-cent martinis and eggs Sardou.
Order: Turtle soup with sherry, then eggs Sardou.
Tip: The 25-cent martini (3 max) is the brunch tradition; jacket suggested for the men in the upstairs Garden Room.
More cities are in research. Want jambalaya covered somewhere specific? Tell us where you want to eat.