In many ways, a recipe is like a fingerprint. While the basic curves and contours are always the same, each has an identity of its own. From the portions and ingredients down to the size of the dice and the speed of the whisk, there is always some level of inherent uniqueness to any one recipe. This individuality may not always be apparent at first-glance – a finger-tip is, after all, a finger-tip – but look close enough and you will find it.
Jambalaya, a New Orleans classic, is particularly well-suited to this individuality. The basic structure of jambalaya centers around the “trinity” — celery, onion, and peppers. Rice is almost essential, Continue reading