We’re continuing a month of southern cooking with a big favorite: jambalaya. It’s the Louisiana version of a dish that most cuisines of the world have: take whatever you have in the fridge, cook it up in a skillet or pot, add rice, and mix in some traditional local spices. True to Creole traditions (and people), jambalaya is a mix of Spanish, French and West African cuisines. Traditional jambalaya uses ham (thus the “jam” in the name), but we’re going to substitute chicken thighs instead (feel free to substitute back to ham if it pleases you).
Recipe here.
Enjoy,
Kevin
