Bigmouth vol. 6: Le SuperBowl from Amy Guth on Vimeo.

As for this recipe, truly, do it how you like. Use white or brown rice. Use the hot sauce you love. Use half fresh tomatoes, half canned. Or, all canned. Use soysauge, tofu, pork sausage, turkey sausage, seafood, shredded chicken, or a combination of all those things. Use ground spices, or grind your fresh in a spice mill. Then, once you have your way down, it’ll stay with you and never fail you, not ever. The great thing about Jambalaya is that you can make it suit you, your life, your dietary restrictions, your whatever, and it’ll always work.

It’s not that I don’t want to share recipes, even family recipes like this one. It’s more that my foodie philosophy is more about making a dish work for you and for your style of cooking. My grandmother is the same; it took me twenty years to get a particular recipe out of her, and when she finally gave it up, it was “a pinch” of this, and a “few coffee cups worth” of that. And, it’s perfect that way. It makes the cook stop and taste and learn lessons and figure out what makes the dish right or wrong.

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