Southerners rave and boast about their shrimp and grits. Together with their jambalayas, gumbos and éttoufées, they are all the hallmarks of Creole cuisine, traditional dishes personifying the very essence of New Orleans cuisine. All have colorful heritages, a touch of Creole influences and some disparities, which gets them oftentimes confused, unless of course you’re from N’Oleans and they’ve been your childhood staple. Jambalaya – is a distant relative of the Spanish Paella, the origins come from the Provençal word “jambalaia”which…
