Difference Between Gumbo and Jambalaya

Thus there are multi cuisines that are famous representing their regions like – Indian, Chinese, Continental, Italian, Thai, Mexican, and many others.

Gumbo vs Jambalaya

The main difference between Gumbo and Jambalaya is that how the rice is included in the dishes. The dish Gumbo makes sure that the rice is served alongside it and is also cooed in a separate utensil whereas comparatively, on the other hand, the dish Jambalaya involves the rice within the dish and is also cooked in the same utensil.

Gumbo vs Jambalaya

The variety or say the type of meat changes with the place or region where it is been made and that may include – chicken, ham, sausage, shrimp, etc. The dish originally comes from Louisiana.

Jambalaya is also a dish that has been originated in Louisiana. The traditional dish is made with lots of vegetables in it that include – celery, onions, etc. The vegetables are mixed with meat, rice, and stock.

Comparison Table Between Gumbo and Jambalaya

Parameters of ComparisonGumboJambalaya
What it is?Appears like a soup with riceMore like a casserole dish and rice is served within it
ConsistencyIt appears to be thickIt appears to be thin and less of a liquid
Presence of Rice Cooked in different utensilCooked in the same utensil
Total CaloriesLowHigh
Ingredients Vegetables, meat, stockVegetables, meat, stock, rice
Fats and ProteinLowHigh
Different TypesCajun gumbo, creole gumbo, gumbo z’herbsCreole jambalaya, cajun jambalaya, white jambalaya

What is Gumbo?

Gumbo is a dish that appears to be like a soup or stew and is served along with rice cooked separately in the utensil.

There have been varied stories related to the origin of the dish but the most common and accepted story is that it has been originated from Louisiana, Africa by the slaves living there around the year 1764

and they used to cook okra with rice to make the dish.

Over the time the ingredients and variety of them changed and now the basic ingredient of the dish includes the – celery, okra, thick stock, peppers, onion.

Also, three different types of Gumbo dishes can be prepared and these are – Cajun gumbo, Creole gumbo, Gumbo z’herbs (vegetarian).  

What is Jambalaya?

Jambalaya is a dish that appears to be like a casserole dish and is also served with rice but the difference is that the rice is been cooked within the same utensil as in which other vegetables and meat are cooked or prepared.

Jambalaya includes meats and seafood in good quantity, while White Jambalaya doesn’t include tomatoes and thus the dish has a brown color because of the meat.

The ingredient of the dish is more like same as of Gumbo thus includes vegetables like- celery, onion, peppers, rice, stock, meat – ham, smoked sausage, chicken, seafood.

Main Differences Between Gumbo and Jambalaya

  1. The amount of consumption of fats and proteins from the dish Gumbo is less whereas comparatively, on the other hand, the amount of the consumption of fats and proteins is more. 
  2. There are different ways or varied ways of preparing the dish Gumbo and that includes – Cajun gumbo, creole gumbo, and gumbo z’herbs whereas comparatively, on the other hand, the different varied ways of preparing the Jambalaya dish is – Cajun jambalaya, white jambalaya, and creole jambalaya.
Difference Between Gumbo and Jambalaya

Conclusion

They have a combination of meat and seafood that can be seen besides this there is one vegetarian version of Gumbo – z’herbs. With all the other similarities apparently, the major difference lies

in the role of rice in the dish. Gumbo is served alongside rice while Jambalaya is served with rice already cooked within it.

References

  1. https://www.proquest.com/openview/2af65736471fc5d184a5ee59169843eb/1?pq-origsite=gscholar&cbl=36490
  2. https://www.jstor.org/stable/540800
  3. https://books.google.co.in/books?hl=en&lr=&id=5p3JazHY4UgC&oi=fnd&pg=PR9&dq=difference+between+jambalaya+and+gumbo&ots=co0oO9onLT&sig=1TuNYA_QUifCYsZVsr9j2_9Rq70&redir_esc=y#v=onepage&q=difference%20between%20jambalaya%20and%20gumbo&f=false
  4. https://www.culinarymedicine.org/moodle/upload/Publications/Monlezun%20et%20al%202014%20MANUSCRIPT%20Salt%20%20vP.pdf
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