Gumbo is a soup or stew like dish that is based on a Roux (Flour and Fat) that is used to thicken it. It is serverd Over Rice
Jumbalay is a Rice based dish that you add other ingredients to.

Other than that you use mostly the same ingredients in both dishes. I guess it just depends on how much rice you have if you make a Gumbo or a Jambalaya.

Directions
1. Cut chicken into 1-inch pieces.
2. Add all ingredients, except shrimp and rice, to a pot.
3. Cook about 50 minutes on a medium heat.
4. Add the rice and simmer till rice is tendor.
5. Add shrimp for the last 15 minutes of cooking.

If you have a Jambalaya recipe that you would like to share drop us a comment.

Directions
Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add onion and bell pepper, and sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 more minute.
Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and next 3 ingredients.

Peel shrimp, and devein, if desired.

Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink.

• 6 cups water
• 1 cup light roux
• 2 cups beer
• 1 teaspoon garlic powder
• 1 tablespoon hot pepper sauce
• 2 carrots, sliced thin
• 1/4 cup uncooked wild rice
• 1 skinless, boneless chicken breast half - cut into cubes
• 1 1/2 cups uncooked rotini pasta
• salt to taste
• ground black pepper to taste
• 3 green onions, thinly sliced
DIRECTIONS
1. Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots into the pot of water. Cook for five minutes.
2. Add the roux, rice, and chicken cubes. Turn heat to low, and cook for three hours.
3. Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.

Wikipedia

While not observed nationally throughout the United States, a number of cities and regions in the country have notable celebrations. Mardi Gras arrived in North America as a sedate French Catholic tradition with the Le Moyne brothers, [4] Pierre Le Moyne d’Iberville and Jean-Baptiste Le Moyne de Bienville, in the late 17th century, when King Louis XIV sent the pair to defend France’s claim on the territory of Louisianne, which included what are now the U.S. states of Alabama, Mississippi, and Louisiana.[4]

The expedition, led by Iberville, entered the mouth of the Mississippi River on the evening of March 2, 1699, Lundi Gras, not yet knowing it was the river explored and claimed for France by René-Robert Cavelier, Sieur de La Salle in 1683. The party proceeded upstream to a place on the west bank about 60 miles downriver from where New Orleans is today, where a small tributary emptied into the great river, and made camp. This was on March 3, 1699, Mardi Gras day, so in honor of this holiday, Iberville named the spot Point du Mardi Gras (French: “Mardi Gras Point”) and called the small tributary Bayou Mardi Gras.enlou. Bienville went on to found the settlement of Mobile, Alabama in 1702 as the first capital of French Louisiana,[5] and in 1703 the Mardi Gras tradition began with celebrations by the French settlers in that city.[4][6][7] By 1720, Biloxi been made capital of Louisiana. The French customs were introduced there at that time.[4] In 1723, the capital of Louisiana was moved to a new town, founded in 1718[5], called Nouvelle-Orléans (New Orleans),[4] and the tradition would take root there also. In more recent times several other U.S. cities without a French Catholic heritage have instituted the celebration of Mardi Gras.

More to follow about the main cities that have Mardi Gras celebrations.

1. Add oil to a large pot.
2. Heat pot over medium flame.
3. Stir in flour.
4. Cook, stirring constantly, until flour begins to turn golden brown.
5. Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
6. Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
7. Add okra and let cook for 15 to 20 more minutes.
8. Remove bay leaf.
9. Serve hot in a bowl or over rice.

Ingredients
4 boneless, skinless breasts of chicken
1 chicken bouillon cube
1/2 medium onion, minced
1/4 cup chopped carrots
1 can of chicken broth (low- or no-fat variety works)
1/2 cup of rice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and Pepper to taste

Directions:
Place chicken, seasonings, and bouillon cube into a soup pan with enough water to cover. Simmer on low heat until the chicken is done. Remove the chicken and shred it. Put the shredded chicken back into the pot and sdd vegetables, chicken broth and as much water needed to cover.

Cook the soup for about 45 minutes and then add the rice. You may need to add some more water to insure that you have a soup and not a gumbo. So if you add half a cup of rice you need to have at least 2 cups of liquid in the soup so that the rice doesn’t soak it all up. Cook until the rice is done.

Check out these other great Chicken Recipes.

3 Chicken Breast boiled and cut up into cubes
24 oz. of Chunky Salsa
2 cans Whole Kernel Corn
2 cans Chili Beans
4 cups Chicken Broth
2 tbsp Ground Cumin

Preparation:
Put everything into a soup pot and cook for about 20 minutes. Put it over tortilla chips and garnish with sour cream and shredded cheese.

Dice up the onion, celery and carrots.
Put the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 more over medium heat. Chill chicken pieces.

Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper.