Sorry for the lack of postings, but I'm traveling. In London last night and Eindhoven, The Netherlands today. However, continuing on the Cajun/Creole theme, here's a new recipe. When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya. Jambalaya is one of those dishes that seems to be claimed by both Creole and Cajun alike, so here’s my hat in the ring. Ingredients 3 Tbsp. Butter 1 lb. lean Pork, cut into ½ inch squares ½ lb. Tasso ham or other baked ham, cut into ½ inch squares 1 lb. Andouille, Creole or Chaurice sausage, cut into ¼ inch pieces 2 large Onions, finely chopped ½ cup green Pepper ½ cup green Onions 4 Garlic cloves, finely chopped 2 Tbsp. chopped fresh Parsley 3 Sprigs fresh Thyme, or ½ tsp. dried thyme Pinch of ground Cloves A few grindings of fresh B
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.