A Tale of Two Jambalayas
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Every year for Mardi Gras, I make jambalaya. I've made other dishes from time to time, and usually a King Cake, too. But if nothing else, there's jambalaya.
And every year, I make the same recipe. I think I started using it seven or eight years ago. Of course, when I switched to the laptop, my bookmarked recipes were left behind.
As Mardi Gras neared, I searched for the recipe; I thought it was this one, but as I started cooking it just didn't seem right. The basic ingredients were the same, but the method a bit off.
By the time it was finished I was convinced it was all wrong. So naturally, Matt said he preferred it over the usual.
I wanted a real taste show-down, so I finally located my favorite and served it up.
Yeah, he likes the first, I prefer the second. But unless he wants to make it next year? We're sticking with this one.
This month, we're sleeping in a little late, but the party won't suffer...we're having Brunch!
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4 Thoughts for food:
This loofs delish. Living in the South i have a deep appreciation for GOOD Jambalaya. I'm going to have to try to make some of my own!
Arika
My Yummy Life
Looks like you did great! I lived in New Orleans almost my entire life and it's hard to eat anyone's jambalaya but my own, however I think yours would fit the bill.
Arika, I never had it till I moved far away from the North...to California! I have to make my own, as I'm a vegetarian, but I love it no matter what. It's not hard...mostly chopping & waiting. Go for it!
Edie...thanks, that's high praise indeed! As I mentioned, I can't exactly go into a Creole/Cajun restaurant and order some; I have to use veg sausages, etc. But the technique...love it. The texture of the rice, theh flavors...oh, yum.
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