Jambalaya is a rice dish from the south of the United States, above all from Louisiana. You cook the rice in one pot with spices, vegetables, and something rich on top of that — shrimp or other seafood, chicken, smoked sausage, or a mix. Schoolbooks often say “rice and seafood,” which is one true kind, though actually many home pots are built on chicken and sausage, and seafood is added when people can get it. There is a red style (Creole, with tomatoes) and a brown style (Cajun, without). It is food for a crowd, often quite peppery, and English treats the word as the proper name of that dish, not as a general word for “mixed rice.” You will meet it on menus and in food writing; it is not everyday British or Taiwanese English.

詹巴拉亞