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FExotic cocktails
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Stomp’in & Eat’in Party
This past weekend, we had a huge Louisiana Style Dinner Party. The compost was cook’in hard and the Zydako was jump’in. Half a dozen hungry brothers cooked up some slam’in Roasted Rosemary & Sage Chicken with a great Creole rub, Trout Meuniere Amandine, Jambalaya, Corn Maque Choux, Whipped Sweet Potatoes with Pears and a starter of Cajun Grab Dip. Maybe it was the collection of West Coast Pinot Gris’, but the ladies had a great time watch’in their macho men run the kitchen like master chefs. All Men Cook…
This dish is 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.
Soooo cool! I can’t wait to actually eat this!!