On Dec 5, 11:42*am, Andy > wrote:
> ImStillMags > wrote:
> > On Dec 5, 10:32 am, notbob > wrote:
> >> Is Jambalaya supposed to be thick like a casserole or thin like a
> >> soup?
>
> >> nb
>
> > Jambalaya is basically a rice dish with goodies in it. *It's neither
> > 'wet' nor 'dry' it is quite moist without being runny.
> > A good rice pilaf is not dry, jambalaya is a Cajun rice pilaf.
>
> > Zatarains is not bad for a boxed mix. * Mine is better.
>
> >http://www.hizzoners.com/southern-co...e/140-sitaras-
> j
> > ambalaya
>
> After 1991 Mardi Gras, where me and jambalaya first met, I cried up in
> PA until... the 1994 "Jambalaya Jam" music festival on the Delaware
> River. A jolly/friendly round Cajun man expert cook tended to a giant
> pot of jambalaya, here in Philadelphia of all places!!!
>
> I'd lose all care in music and eat my fill at his stand. He came back a
> couple years until the festival changed names to "River Blues." Totally
> ****ed me off!!!
>
> Andy

Really good, really well prepared Cajun food is an epiphany, isn't
it? Once you've had the real thing, made with love and knowledge,
everything else pales in comparison.

That's the way I feel about the food of New Orleans and the Delta
region. It's like heaven in your mouth and it feeds your
soul.....real soul food.