Chef Dee Lavigne teaches visitors to make jambalaya at her cooking school, Deelightful Roux School of Cooking at the Southern Food and Beverage Museum. Lavigne, a native New Orleanian, explains that most locals eat jambalaya at home, because at its heart, it’s a one-pot dish conjured from leftovers.
Jambalaya stretches for a crowd, isn’t expensive to make, and brings tons of flavor to the plate. With both Cajun and Creole influences, the dish is synonymous with Louisiana, a rustic main course spiked with shrimp, andouille sausage, and long grain rice, with a base of tomato paste and the holy trinity, bell pepper, onion and celery. For folks who haven’t mastered the comfort food, chefs around town create their version of the iconic New Orleans dish, both as a side and main course. This list focuses on the traditional version, although variations from jambalaya egg rolls to a vegan interpretation exist. As good as mama and them make it? Taste away to find out.Read More