I’ve had many requests for a good home-cook version of jambalaya, and this is that. Like the dish itself,  a mix of Spanish and French ingredients with African thrown in by way of the Louisiana bayou, the word jambalaya derives from Provencal for “mish-mash”.  But I love that the Atakapa–a native American people who lived in the river valleys of Louisiana along the Gulf of Mexico–had a phrase: “Sham, pal ha! Ya!” which meant “Be full, not skinny! Eat Up!” that etymologysts say Spaniards changed to “jambalaia.”  The dish includes a Cajun or Creole version of the Spanish sofrito (tomatoes, garlic, oil and onions) at its base, along with spices, seafood, sausage, sometimes poultry and always rice. What’s atypical about it is we’ve cooked the rice separately to preserve the fluffiness of the grains, and, to allow diners to choose how much of the beautiful stew to top it with. Continue Reading…