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jambalaya (n.)

1849, from Louisiana French, from Provençal jambalaia "stew of rice and fowl," from jamb-, which Anthony Buccini of nyfoodstory.com argues is "is not a native Occitan [word] but rather enters the language first as part of a word borrowed from the Neapolitan dialect of southern Italy, namely, ciambotta, presumably during the late Middle Ages."

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