http://www.amcham.org.eg/
"The signature Louisiana Creole dish, a rice-based concoction that mingles French, Spanish and Caribbean influences with hot peppers, sweet onions, shrimp and other staples of the American South, is a close cousin of paella, the Valencian specialty. That’s the idea, I suppose, that Jambalaya is a melding of cuisines and cultures. But with dishes like Pure de Garbanzos con Chorizo (hummus with spicy sausages, LE 28) and the Hamburguesa de Paella (a “Paella Burger” of chicken, chorizo and shrimp, LE 65), Jambalaya takes traditional dishes from southern Europe and North America well outside of their comfort zones.
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Rejuvenated, and thirsty, I requested a Fresca Limonada (LE 16) as well as a glass of non-alcoholic Sangria (LE 18). If there is one thing Egypt always gets right, it’s juice. The Limonada, a strawberry lemonade, was neither too sweet nor too tart. The Sangria was a little less exciting, but then again, grape juice is not really a substitute for wine, which is traditionally the main ingredient of sangria. Jambalaya had also added a substantial amount of spice, the most prominent being cinnamon, which gave this summer drink a discordant, Christmas-ey flavor, like mulled wine. It wasn’t bad—it just wasn’t really sangria."
