Gumbo vs. Jambalaya

Gumbonoun

(countable) nodot=a: the plant or its edible capsules.

Gumbonoun

(uncountable) A soup or stew made with okra.

Gumbonoun

(uncountable) A fine silty soil that when wet becomes very thick and heavy.

Gumbonoun

A soup thickened with the mucilaginous pods of the okra; okra soup.

Gumbonoun

The okra plant or its pods.

Gumbonoun

any of various fine-grained silty soils that become waxy and very sticky mud when saturated with water

Gumbonoun

tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus

Gumbonoun

long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews

Gumbonoun

a soup or stew thickened with okra pods

Gumbonoun

okra, especially the gelatinous pods used in cooking.

Gumbonoun

(in Cajun cooking) a spicy chicken or seafood soup thickened typically with okra or rice.

Gumbonoun

a French-based patois spoken by some blacks and Creoles in Louisiana.

Gumbonoun

a fine clayey soil that becomes sticky and impervious when wet.

Gumbonoun

a type of Cajun music consisting of a lively blend of styles and sounds

Gumbo

Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Creole ― celery, bell peppers, and onions.

Jambalayanoun

Any of various of rice-based dishes common in Louisiana Cajun or Creole cooking; most often with shrimp, oysters, chicken or ham.

Jambalayanoun

A spicy Creole dish of rice with ham, sausage, chicken, or shellfish, plus tomatoes, and seasoned with peppers, onions, herbs, and celery.

Jambalayanoun

spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery

Jambalaya

Jambalaya ( JAM-bə-LY-ə, JUM-) is a Creole rice dish of West African, French (especially Provençal cuisine), and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood (less common), such as crawfish or shrimp.