Sauce for topping the Jambalaya
I've never made this sauce, but I remember that Andy mentioned it in one of his previous posts. Looked it up in my Chef Paul Prudhomme's Louisiana Kitchen cookbook.
I hope that it all turns out as good as it looks on paper!
ALSO:
Found this definition in the book for jambalaya:
Pronounced djum-buh-lie-ya, is a rice dish highly seasoned and strongly flavored with any combination of beef, pork, fowl, smoked sausage, ham (or tasso) or seafood, and often containing tomatoes. According to the Acadian Dictionary (Rita and Gabrielle Claudet, Houma, Louisiana, 1981), the word "jambalaya" "...comes from the French 'jambon' meaning ham, the African 'ya' meaning rice, and the Acadian (language) where everything is 'a la.'"
And, if it tastes good, then it is "Just Right!"
I've never made this sauce, but I remember that Andy mentioned it in one of his previous posts. Looked it up in my Chef Paul Prudhomme's Louisiana Kitchen cookbook.
I hope that it all turns out as good as it looks on paper!
ALSO:
Found this definition in the book for jambalaya:
Pronounced djum-buh-lie-ya, is a rice dish highly seasoned and strongly flavored with any combination of beef, pork, fowl, smoked sausage, ham (or tasso) or seafood, and often containing tomatoes. According to the Acadian Dictionary (Rita and Gabrielle Claudet, Houma, Louisiana, 1981), the word "jambalaya" "...comes from the French 'jambon' meaning ham, the African 'ya' meaning rice, and the Acadian (language) where everything is 'a la.'"
And, if it tastes good, then it is "Just Right!"