without andouille and Tobasco.
The first time I ate cajun food, I was hooked. I had taken my first ever trip to New Orleans, stayed at an uber-gorgeous 100+ year-old mansion-turned-guest house in the Garden District, and fell in love with the cuisine.
I spent over a week eating everywhere from little-known dives like Port of Call (which still has my vote for Best Burger in the World), Rocky’s (a fabulous pizza place on Magazine Street), cutesy cafes (no, not the big one that sells square donuts), all the way to Commander’s Palace and Galatoire’s. I came home with an appetite for cajun food, several large bottles of Tobasco, and a ridiculous-sized container of Tony Cachere’s.
My favorite Jambalaya recipe is not my own creation – it’s not even an adaptation of someone else’s recipe. It just IS someone else’s. My favorite recipe is Emeril Lagasse’s Jambalaya. My family was hooked instantly, too. My little brother used to ask “Will you make jumbally for dinner?”
In my house, jambalaya is eaten with sweetened cornbread and without tomatoes. I’ve never been patient enough to cook the vegetables long enough to achieve that perfect level of deep-browning (yep, I’m a roux rusher). It smells to good to cook it for that long! Of course, the picture doesn’t do it justice – it actually is browner than it looks