What is the difference between gumbo and jamba lie

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time. Newsletter Shop Help Center. Log In Sign Up. There's a lot of overlap, but they're not the same. By Caitlin M. O'Shaughnessy February 23, Edit. All featured products are curated independently by our editors.

When you buy something through our retail links, we may receive a commission. View this post on Instagram. This powder made from ground sassafrass tree leaves is a good substitute thickener. It is usually a staple at get-togethers and is an easy way to feed large groups of people," says Goldsmith.

The other main difference is the use of a roux. While some people, like Goldsmith, don't use a roux for their gumbo, many gumbos do have a roux or other thickener, but jambalaya does not.

Long before our time, our Cajun ancestors lived off of the land. They could only cook with what they trapped, killed, or harvested from the area," says Goldsmith. They provided much-needed energy to the hard-working Cajun people. What's the Difference Between Gumbo and Jambalaya? Devorah Lev-Tov, Freelance Writer.

By Devorah Lev-Tov November 04, Save Pin More. Credit: Martyna Szczesna. Comments Add Comment. Back to story Comment on this project. Dark roux adds deeper flavor and color to gumbo, although the darker the roux, the less thickening power it delivers. Recognizing and achieving the appropriate shade of roux for a given gumbo recipe takes a knowing eye, so a cook's way with roux is a point of pride and a benchmark for their culinary prowess.

Gumbo often includes at least one other thickener, such as okra , either fresh or dried, left in tell-tale rounds or simmered until it disappears into the liquid. Culinary historians teach us that the word gumbo derives from a West African word for okra. The roots and bark of this same plant were the original base for root beer. Rice is a key ingredient in jambalaya, not an accompaniment. This thick rice stew is a distant relative of Spanish paella, but made with local ingredients.

There are countless creative ways to make jambalaya, but there's also decorum and tradition that keep the dish recognizable. A standard jambalaya includes rice, protein, vegetables, and spices.

Creole jambalaya, also known as red jambalaya, contains tomatoes. Cajun or brown jambalaya does not. Jambalaya isn't thickened with roux, although some cooks do include a little skillet-browned flour. Smoked pork sausage, such as andouille, is the most common meat, although others rely on diced ham, such as spicy, smoky tasso.