I’m eating my heart out. My best fiend is scouting lodgings in Mississippi, so what the heck – he’ll just pop over to New Orleans and stay with friends for Mardi Gras. burn
But at least I can make jambalaya – which I did. Had a beer, too. Now I think it’s just about time for a slice of king cake.
Hey, that’s what we had for dinner, too! Made it last night, using this recipe. I strayed from the actual recipe by adding some celery and bell pepper that needed to be used before they rotted away (which is fine for jamabalaya recipes, just not in that particular one), but, other than that, remained faithful. Good stuff. You really can’t go wrong with jambalaya. ETA: Oh, yeah, the tasso. Instead of the tasso (which I can home cure, but don’t happen to have any around at the moment), I substituted some cured and smoked pork shoulder that I found at the Polish deli.