Do you remember those old episodes of Chef Paul Prudhomme cooking up some authentic Louisiana cuisine on PBS? When I was little I watched in fascination as he cooked those classic dishes like Jambalaya, Gumbo, and Etouffee.
The first time I tried Jambalaya, my mind instantly went back to Chef Paul, stirring a paddle in a big cast iron pot. “This is real Louisiana cooking!” he’d say. I dipped my spoon into the steaming bowl and was pleasantly surprised by the combination of rice, meat, and bold seasonings. Since then, I’ve made sure to always enjoy a bowl of Jambalaya every Mardi Gras.
But recently, my love for Jambalaya has come under fire. A close friend of mine is determined to change my mind about this popular Creole dish … with Gumbo. My friend strongly believes that Gumbo is the be-all-end-all when it comes to Louisiana cooking. I’m not so sure.
So we’re having a little “cook-off” on Mardi Gras. She’s bringing the Gumbo – I’m bringing the Jambalaya. We’ll see which Louisiana favorite is truly the Cajun/Creole favorite.
Which classic dish do you think is best?
Get this recipe: Big Batch Jambalaya
Get this recipe: Shrimp Gumbo
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