Two Bobs 

​​Cajun Delicacies

Jambalaya originated in French Quarter of New Orleans, in the original European city sector. It was an attempt by the Spanish to make paella in the new world, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron, which changed the new world paella into a unique dish now known as New Orleans Jambalaya/Red Rice.

After the Civil War, the French Creole population lost power in New Orleans, and was absorbed into the Cajun population. The French Creoles introduced jambalaya to the Cajuns and it began to show up in Cajun cuisine. But since tomatoes were rarely used in Cajun cuisine, the Cajuns omitted the tomato and developed browning of the meat for color. As time went on, French influence became strong in rural, low lying swamp country where crayfish, shrimp, oysters, alligator, duck, turtle, boar, venison, and other wild game were readily available. Any variety or combination of seafood or meats, including smoked sausage, chicken or pork are used. Cajun Jambalaya  has more of a smoky and spicy flavor than the New Orleans Jambalaya/Red Rice.

Starting with church fairs, which were the largest public gatherings at the turn of the century, jambalaya emerged from small quantity indoor cooking to become the ideal dish for outdoor cooking. Large cast iron kettles made preparation so easy and economical, jambalaya was rapidly adapted for political rallies, weddings, family reunions, sporting events, and other affairs. No large gathering in south Louisiana is complete without jambalaya.

Two Bobs

EST. 2006

Founded by two crazy Cajuns who love cooking it up. Two Bobs believe the hostess of today prefer to cook a meal than to serve an instant meal. Our mixes and instructions result in real Cajun delicacies quick and easy.

Jambalaya History