Monday, January 7, 2008

Jambalaya with Shrimp, Ham, and Andouille Sausage

I cooked this back in October. It was the first dish that I had prepared in a long time. Luckily, my affinity for Creole and Cajun cooking stood me well. As it has tomatoes this is a Creole version (red jumbalaya.)

Thinking about this tonight prompts me to give a shout out to The Southern Foodways Alliance . The SFA documents and celebrates the diverse food cultures of the American South. Quoting from their web site "We set a common table where black and white, rich and poor -- all who gather -- may consider our history and our future in a spirit of reconciliation."

Sounds good to me, check them out: SFA

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