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A New Orleans dish of Spanish origin, and a speciality of Cajun cuisine, jambalaya is based on long–grain rice, green peppers, celery and onion and mixed with ingredients such as chicken, sausage, prawns, ham or even alligator. A red jambalaya uses tomatoes and tomato sauce; a brown one uses chicken or beef stock. The origin of its name is thought to be a jumbling together of jamón, Spanish for ham, and the rice dish, paella.