Bowl of sausage gumbo
The Real Difference Between Gumbo and Jambalaya

NEWS

By TIM FORSTER
Jambalaya in a bowl
Gumbo and jambalaya, both heavy hitters of Cajun and Creole cuisines, can be loosely described as stews. However, the two are far from the same.
Bowl of gumbo on table
Generally, gumbo is more of a soupy stew made with stock and a roux to thicken things up. Meanwhile, for jambalaya, rice is an integral part of the recipe.
Jambalaya being cooked
Gumbo is Louisiana's state dish. It starts with a roux and incorporates onion, bell pepper, celery, flavorful meats like andouille sausage, Cajun seasonings, and broth.
Gumbo in a pot next to a small bowl of rice
It then cooks slowly on the stove, sometimes for hours, giving it a deeper, more complex flavor among the two. Tender seafood like shrimp tends to be added towards the end.
Gumbo in a pot
When it's ready, it's served over or on the side of unseasoned fluffy white rice. Whether you make a Creole or Cajun variety, the final product should be a rich, saucy stew.
Jambalaya with chicken
Inspired by Spanish and West African cuisines, jambalaya starts with frying onion, bell pepper, and celery before adding meat like chicken, andouille sausage, or tasso ham.
Garnished jambalaya in a pot
Next comes broth and rice, and it's cooked until the liquid is absorbed. Therefore, jambalaya generally isn't cooked for as long as gumbo, which can be left to simmer for hours.
Bowl of Creole jambalaya
Unlike gumbo, jambalaya thickens from the starches in the incorporated rice and traditionally does not use a roux. Delicate seafood like shrimp can be added towards the end.