In the Golden Triangle, people joke that growing up in East Texas is about the same as growing up in Western Louisiana. Certainly there is no shortage of crawfish, Catholics or cajuns. And, given that Mardi Gras season comes to an end tomorrow with Fat Tuesday, it only seems appropriate that I share a vegetarian adaptation of a very traditional Creole dish.
Jambalaya is Louisiana’s version of paella. Traditionally it is made of three parts (meats, vegetables and rice) cooked in stock. Most often chicken and andouille sausage are used for the meat, though, since childhood, I’ve always preferred Jambalaya made with shrimp to its meatier counterparts. In parts of central Louisiana it’s not uncommon to find the dish made with crawfish, oyster, turtle or alligator. Read More