A celebrated one-pot rice dish from Louisiana Creole and Cajun cooking. Long-grain rice is cooked with the holy trinity of onion, celery, and bell pepper, tomatoes, stock, and a hearty mixture of proteins such as chicken, smoked sausage, ham, and shrimp or other seafood, all seasoned boldly with cayenne, thyme, and bay. Creole versions include tomatoes while Cajun versions often omit them, producing a browner dish. The rice absorbs the rich, spicy cooking liquid as it simmers, yielding a deeply flavoured, satisfying meal. Jambalaya exemplifies the fusion of French, Spanish, African, and Caribbean influences that defines Louisiana cuisine.