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Here are some questions about our native jambalaya that you might not have thought about, but should:

Is our native jambalaya an offshoot of Spanish paella?

Is seafood jambalaya more of a casserole since jambalaya originated as a meat dish?

These and other questions are pondered by tailgate chef Jay Ducote, who knows so much about the right way to make jambalaya that the state and a seasonings manufacturer pay him to travel the South to do demonstrations at fairs and other outdoor events. Ducote joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot to talk about the right meats, proper seasonings and appropriate cooking techniques to make one of Louisiana’s great one-pot foods.

We will also learn why sponsor “Slap Ya’ Mama Cajun Products” has that unusual name. (Hint: it has nothing to do with familial violence and everything to do with appreciation.)