All Men Cook…

In this dish, I chose to make a cross between Creole and Cajun Jambalaya. Whereas traditional Creole Jambalaya is inspired by early Spanish settlers seeking to substitute a saffron-based paella with tomatoes, the Cajun version draws upon spices from Jamaica and does not use tomatoes. Additionally, due to the differences in rice, Cajun Jambalaya is commonly recognized to brown whereas Creole is considered red. Thinking of who would be at our party, I enhanced our Jambalaya with traditional American salsa to fit with a more Northeastern pallet. The Sausage, Chicken, and Shrimp Jambalaya also fit nicely with the Trout Meuniere Amandine, Roasted Chicken and Corn Maque Choux.