Jambalaya
Meat soups
I first had this Jambalaya in New Orleans at an old school crawfish boil. What I love about so many dishes from NOLA, such as jambalaya or gumbo, is that they are meant to feed a crowd. They are not meant to be a quick and easy meal for when company drops by but a premeditated meal that requires time, and planning – the cooking is often the focal point of the party itself and the end result a representation of the love and friendship shared around the dinner table. So plan your day around cooking, have a few friends come early to help (or at least to provide some wine and company), and invite the neighborhood.
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