<Tr> <Th> Main ingredients </Th> <Td> Meats, vegetables, stock, rice </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Jambalaya Media: Jambalaya </Td> </Tr> <P> Jambalaya (/ ˌdʒæmbəˈlaɪ. ə, ˌdʒʌm - / JAM - bə - LY - ə, JUM - bə - LY - ə) is a Louisiana - origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice . Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp . The vegetables are usually a soffritto - like mixture known as the "holy trinity" in ((Louisiana Creole cuisine) Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used . After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done . </P> <P> Jambalaya is similar to (but distinct from) other rice - and - meat dishes known in Louisiana cuisine . Gumbo uses similar sausages, meats, seafood, vegetables and seasonings . However, gumbo includes filé powder and okra, which are not common in jambalaya . Gumbo is also usually served over white rice, which is prepared separate from the rest of the dish, unlike jambalaya, where the rice is prepared with the other ingredients . Étouffée is a stew which always includes shellfish such as shrimp or crayfish, but does not have the sausage common to jambalaya and gumbo . Also, like gumbo, étouffée is usually served over separately prepared rice . </P>

What kind of meat do you use for jambalaya
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