New Orleans jambalaya, click to enlarge. Traditional and vegan recipes below
“My whole family had always been poor” says New Orleans Native Louie Armstrong. To put food on the table as a young child Armstrong would forage for food in the garbage bins of food whole sellers where “spoiled products were thrown into big barrels which were left on the sidewalk for the garbage wagons to take away.” It is there that Armstrong found some of the ingredients for among other soul food dishes, his mom’s jambalaya. With has little as 15 cents worth of additional ingredients and his mother could make her sensational jambalaya. “It is a concoction of diced Bologna sausage, shrimp, oysters, hard-shell crabs mixed with rice and flavored with tomato sauce,” writes Satchmo. Highly seasoned one-pot rice and bean dishes like jambalaya are the result of newly arrived West and Central Africans of different nations or tribes in and around New Orleans in the sixteenth and seventeenth sharing their indigenous cooking techniques. “If you ever tasted Mayann’s jambalaya and did not lick your fingers my name is not Louis Satchmo Daniel Armstrong.” I imagine you would smell large pots full of jambalaya tomorrow outside of the Super Bowl stadium in Miami as New Orleans Saints’ fans gather around tailgate parties. Here is a traditional and vegan jambalaya recipe.
Vegan jambalaya recipe: http://www.veganmeat.com/recipes2/jambalaya.html
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