Paella vs Jambalaya

td66snrf

This is for all the oficionados out there. Other than saffron in paella what is the difference between paella and jambalaya? They seem pretty close to me.

nolaegghead

Good observation.  The type of rice is different. 

Botch

Soccarat (sp?).  Paella is cooked in a wide,flat pan so a lot of the rice crisps up against the metal of the pan; and that's the best part.  

saluki2007

Good link to get your answer.

BigGreenCraigdotcom

There are two basic differences. Types of rice and seasonings. The Paella uses a Spanish short grain rice with saffron and the Jambalaya uses a long grain rice with more of a creole seasoning. Traditional paella should be cooked on a fire, where jambalaya can be cooked stove top. 

HERE is my Paella recipe.

fishlessman

what i see posted as paella is more like a rice casserol, paella is thin, 1/4 to 12 inch max, not stirred so the bottom crisps a little. keeping it thin also brings more flavor from the seafood broth into the rice. atleast thats how my nanas mother made it

Photo Egg

BigGreenCraigdotcom said:

There are two basic differences. Types of rice and seasonings. The Paella uses a Spanish short grain rice with saffron and the Jambalaya uses a long grain rice with more of a creole seasoning. Traditional paella should be cooked on a fire, where jambalaya can be cooked stove top. 

HERE is my Paella recipe.

That is beautiful...Lucky dinner guests.

nolaegghead

So conclusion:  What they have in common is rice and seafood and are both cooked without a top.  What they DON'T have in common is ingredients and cooking method.

Little Steven

One is from Spain, one is from LA?

nolaegghead

Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods created what is known as Jambalaya. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish cuisine.

Little Steven

I knew that. There are several kinds of jambalaya including Cajun and Creole that are native to LA though. Paella originally did not contain seafood unless you call land snails seafood.

nolaegghead

I'm just copying this stuff from wiki.  I make it every now and then, but I really need to get into paella. 

There are two primary methods of making jambalaya.

The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases. Some versions call for the jambalaya to be baked after the cooking of all the ingredients.

The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya, which contains no tomatoes (the idea being the farther away from New Orleans one gets, the less common tomatoes are in dishes). The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot (sucs) are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of 50% onions, 25% celery, and 25% green or red bell pepper, although proportions can be altered to suit one's taste) is added and sautéed until soft. Stock and seasonings are added in the next step, and then the meats are returned to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the mixture is brought to a boil and rice is added to the pot. It is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked.

A third method is less common. In this version, meat and vegetables are cooked separately from the rice. At the same time, rice is cooked in a savory stock. It is added to the meat and vegetables before serving. This is called "white jambalaya." This dish is rare in Louisiana as it is seen as a "quick" attempt to make jambalaya, popularized outside the state to shorten cooking time.

Many people in the south, and typically in Louisiana, enjoy a simpler Jambalaya style. This style is cooked the same as the cajun style, but there are no vegetables. Many restaurants serve this style as opposed to the others, because it is more child-friendly, has a more consistent texture, and is easier to make. The famous Jambalaya Shoppe serves this simpler style, which is a local favorite.

Jambalaya is considered by most Louisianans to be a filling but simple-to-prepare rice dish; gumbos, étouffées, and creoles are considered more difficult to perfect. Most often a long grain white rice is used in making jambalaya.

Jambalaya is differentiated from gumbo and étouffée by the way in which the rice is included. In these dishes, the rice is cooked separately and is served as a bed on which the main dish is served. In the usual method of preparing jambalaya, a rich stock is created from vegetables, meat, and seafood; raw rice is then added to the broth and the flavor is absorbed by the grains as the rice cooks.

fishlessman

jambalya is made by adding ingredients to the pot and stirring them together, like making a big rice casserole,with paella you cook most of the ingredients first then use the stock which may be seafood or made with the vegetables and water to mix with the rice spreading it out thin, lastly laying the meat or seafood on top and not stirring. theres different paellas too, my great grandma was from the portugal azore islands, no tomatoes

robnybbq

How about someone come over to my house, I'll buy the booze and the ingredients and someone show me how to make EITHER on my Egg.

Anyone?

td66snrf

Little Steven said:

I knew that. There are several kinds of jambalaya including Cajun and Creole that are native to LA though. Paella originally did not contain seafood unless you call land snails seafood.

LS here in SoCal, LA doesn't mean Louisiana

lousubcap

@robnybbq-thanks for the offer but will have to pass...that written, you may recall the below link as it will give you a good foundation for the cook.  Just make sure everything is ready to go when you start-not a lot of down-time initially.

http://www.nakedwhiz.com/paella/paella.htm 

Little Steven

td66snrf said:

Little Steven said:

I knew that. There are several kinds of jambalaya including Cajun and Creole that are native to LA though. Paella originally did not contain seafood unless you call land snails seafood.

LS here in SoCal, LA doesn't mean Louisiana

I was going to say Carribean but I can't spell that

td66snrf

Little Steven said:

td66snrf said:

Little Steven said:

I knew that. There are several kinds of jambalaya including Cajun and Creole that are native to LA though. Paella originally did not contain seafood unless you call land snails seafood.

LS here in SoCal, LA doesn't mean Louisiana

I was going to say Carribean but I can't spell that

LOL

robnybbq

lousubcap said:

@robnybbq-thanks for the offer but will have to pass...that written, you may recall the below link as it will give you a good foundation for the cook.  Just make sure everything is ready to go when you start-not a lot of down-time initially.

http://www.nakedwhiz.com/paella/paella.htm 

THanks for the link. Maybe one day when I get the courage. I tried the WOK and failed miserably and have not used t since( I should sell it).

BigGreenCraigdotcom

robnybbq said:

How about someone come over to my house, I'll buy the booze and the ingredients and someone show me how to make EITHER on my Egg.

Anyone?

Are you close to Atlanta?????

robnybbq

I wish. I am in cold NY.

Botch

robnybbq said:

THanks for the link. Maybe one day when I get the courage. I tried the WOK and failed miserably and have not used t since( I should sell it).

 

Blasphemy!  Watch a few EweTube videos, and try again, you are just a couple tricks away from some fantastic food!  

grege345

I make a super simple jambalaya in my dutch oven if your interested. I use leftover spatchcock chicken, andouille and some already cooked shrimp. Soooo ez

Zmokin

td66snrf said:

Little Steven said:

I knew that. There are several kinds of jambalaya including Cajun and Creole that are native to LA though. Paella originally did not contain seafood unless you call land snails seafood.

LS here in SoCal, LA doesn't mean Louisiana

Hey, Little Steven, those of us who live in NorCal have a greater knowledge of US geography and understand that when discussing things Cajun and creole, LA is the abbreviation for Louisiana and not the abbreviation for the cesspool of CA. )

Cookinbob

robnybbq said:

I wish. I am in cold NY.

I'd do paella, but you're at the wrong end of a big state (from here)

td66snrf

Little Steven meant Louisiana. I was totally confused on that one since I am geographically ignorant and live in a cesspool known as Southern California.

P.S. We're really impressed that you have a platesetter and cast iron grill.

Zmokin

td66snrf said:

Little Steven meant Louisiana. I was totally confused on that one since I am geographically ignorant and live in a cesspool known as Southern California.

P.S. We're really impressed that you have a platesetter and cast iron grill.

Sorry if I offended you, I thought the emoticon )would indicate I was being funny.

As for my signature, Um, not trying to impress, just describing what my set-up is.  Based on what I've read, some people prefer AR's over platesetters.  Based on pictures I've seen, some people like the cast iron grill like I do, some prefer the thin bar stainless steel grill.  I know some people have the experience and skill to set the dampers to control the temp, I'm not one of them and I'm not ashamed to admit I use modern electronics to control my EGG.

Have a nice day

td66snrf

Zmokin apology accepted. Sorry to be so uncivilized in my response. I actually live in Orange county but in the big picture that's still considered part of the greater Los Angeles basin. Keep on cookin egg brother.

Tim in So Cal

Zmokin one more thing, if your ever down south here come by and I'll buy you a beer.

Zmokin

I used to work for a company that was HQ in Orange County.  Used to fly in & out of John Wayne airport.  I loved the departure flight plan.  I also really liked this Korean BBQ restaurant in Tustin.
Anyway, I don't get down there very much anymore.  The next tradeshow in SoCal for me to attend won't be until 2020, but if I remember, I might take you up on the beer.