Month: October 2019

Jambalaya for the Soul

One of my favorite dishes in the world is Spanish Paella. Sadly, I have not found a good Paella dish in Houston. It’s not that they taste horrible, it’s just not made the traditional way in a wide flat pan over fire, so that the edges get crispy and a little burnt. Also, I can’t justify the high price tag for the low quality. Normally, this would prompt me to learn how to make Paella at home, but after reading several recipes (even the easy versions), I’ve decided that it’s not worth the effort to buy all the expensive ingredients and follow a million steps to get there. Thankfully, Jambalaya exists to cure my cravings. I know Jambalaya & Paella are complete different recipes. Paella is seasoned with saffron and Jambalaya is seasoned with Cajun/Creole. Paella uses short grain Spanish rice while Jambalaya uses long grain rice. Paella is also cooked over fire and Jambalaya is cooked over the stove. Somehow, however, the final product ends up tasting very similar to each other! Below is …