What’s For Dinner?

I thought I would play a little game with you for a change. It’s a guessing game of sorts. I am going to drop you a few clues and have you to guess a bit before I reveal the answer. But you are all super smart, so it won’t take you any time at all to figure it out. 🙂

Round 1:

1. It is a famous dish from the land of bayous.
2. It is a colorful dish with a rich history.
3. Many famous chefs from this area have helped make this dish a legend.
4. It comes from a place famous for both kinds of hurricanes.
5. It’s the home of the world famous Cafe Du Monde.

Have you guessed where it comes from yet? If you guessed from Louisiana and New Orleans specifically, you would be right. 🙂

OK. So far so good. You are already off to a great start, but then I knew you would be. 🙂

Round 2:

1. This dish, as well as many others from this area are made with the “Cajun Holy Trinity” of cooking essentials.
2. This dish has its roots in both Cajun and Creole styles of cooking, both of which have ties to many other cultures as well.
3. This dish was created in the 1800’s.

Here’s where it gets a bit tricky. The Cajun Holy Trinity is a foundational aromatic base in Cajun and Creole cooking, consisting of onion, green bell pepper, and celery. These vegetables are typically sautéed together to form the flavor base for dishes like gumbo, jambalaya, and étouffée. So I could be making any one of these dishes. Of course, I personalized it a bit, and my “Holy Trinity” is slightly different. But then, as you know, that’s just what I do. 🙂 I left out the celery and added red bell peppers and jalapenos. But there again, I usually do this anyway, although I do usually keep the celery. In all honesty, I forgot about it.

So now you have at least 3 possibilities. Which one did I make? What’s for dinner? I love all of these dishes and have made them all.

I used fresh tomatoes, red and green bell peppers, onion, jalapenos, garlic, chicken broth, shrimp, andouille sausage, chicken and rice. Any thoughts? Again, it could be any one of the three above mentioned recipes.

OK. I’ve kept you guessing long enough. I will reveal the results. Are you ready? I made some more jambalaya. A Little Jambalaya, Video #11 – Making Jambalaya Creole Style But you probably already guessed that. 🙂

Jambalaya is a hearty and flavorful rice dish that holds a significant place in Louisiana cuisine. It’s a one-pot meal that developed from a blend of Spanish, French, and African influences, incorporating meat (like sausage, chicken, or pork), seafood (shrimp or crawfish are common), vegetables (the “Holy Trinity” of onion, celery, and bell pepper being a core element), and spices. There are two versions, the Cajun and the Creole. My version was the Creole version because I added tomatoes. The Cajun version doesn’t use tomatoes. Originating in New Orleans, this style includes tomatoes (fresh or canned) in the dish, giving it a reddish hue. Creole jambalaya is often associated with the broader access to ingredients found in the city and can sometimes be a bit “soupier” due to the added moisture from the tomatoes. Cajun jambalaya is more popular in the rural areas of Louisiana and their bayous. Cajun jambalaya is often simpler and more rustic, sometimes featuring game meats and a different spice blend than Creole versions.

Hope you had a little fun with this. It was a new approach to an old classic. 🙂 Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.