Whenever you’re discussing dishes that were created similarly but bring totally different tastes, then your discussion will never end without the names of both Jambalaya and Paella popping up. Although these dishes may share certain properties, they’ve several features that separate them. The majority of users always assume that these dishes are one and the same things when in a real sense they aren’t. While Jambalaya is a dish that’s popular with the Cajun community that lives in some parts of Louisiana, paella is a type of rice dish that’s common in Spain restaurants. It must be remembered that the two meals are prepared with other ingredients that make them have different flavors. Before outlining multiple features that separate the two foods, it will be good to discuss each dish separately. Jambalaya
Although this is a Cajun-based dish, it incorporates cultures from numerous countries, including Spain, French and not to mention sub-Saharan cultures. Jambalaya which can also be referred to as creole is a variation of meat that’s mixed with rice. Even though you’re advised to select the meat of your choice when preparing this kind of dish, almost all jambalaya dishes must come with smoked sausage. If you’re a fan of chicken or pork, it’s possible to include them when preparing it. By the same token, you can still make Jambalaya with seafood, including crawfish together with shrimp something that’s not common in jambalaya tradition.
For this reason, you should select any kind of meat that you like to avoid preparing something that you cannot eat. Besides meat, jambalaya should have some vegetables as well. Originally, celery, green bell pepper plus onion, are traditional veggies that can be used when preparing jambalaya. Today, a good number of users prefer carrots, okra, tomatoes, garlic together with chilies over traditional vegetables. It’s worth stating that all these products need to be mixed with rice. The quality of Jambalaya is then improved with the use of spices that have tantalizing flavors. From experience, heart seasonings such as cumin and cayenne pepper should be included when preparing jambalaya.
Unlike jambalaya, Paella is a Spanish food that’s considered to be a rice dish. This means that rice is a basic component when you want to cook paella and other substances are just included to supplement the rice with flavor while making it more delicious. For the Spaniards, Paella is part of their culture and this explains why it’s normally referred to as a national dish in Spain. Beforehand, paella used to be cooked in a wide shallow pan that was placed over an open fire. With the invention of frying pans, lots of cooks prefer using a frying pan and a stove in cooking paella. More often, you’ll find round grain rice, green beans, rabbit, chicken, duck, or even Lima beans mixed with Paella.
Uniquely, you’ll get artichoke heart, stems, and in some rare cases snail mixed with paella in some restaurants that are found in Spain. When looking for seasoned spices, saffron, rosemary as well as a few other spices that have mild effect need to be given the given higher chances. Another essential point to note is that paella has undergone certain transformations that have slightly changed how it’s being prepared. Apart from using a different type of meat, both garlic and red pepper have become the most common component in preparation of paella. This is one reason there are three renditions of paella dishes namely: Valenciana, Paella de Marisco together with Mixta.
As shown above, both paella and jambalaya have various factors, including ingredients that could make them look similar. However, it will be a mistake to imagine that the two meals are similar. The first thing you need to note is that the two meals seems to have taken different cultural backing. This comes even as they share key ingredient components, including meat and rice.
While Jambalaya comes with Cajun-based spices, Paella has numerous variations. With jambalaya, you should always expect to get Andouille sausage, chicken or even shrimp with veggies in rare occasions. This is different with paella where you can find traces of seafood plus odd things such as rabbit and duck. In reality, seafood paella is the most common type of paella that you’ll find in many restaurants in Spain.