Monday, March 04, 2013
In honor of Lucas films (Phil--not George), I made Choctaw paella, better known as Jambalaya, for dinner. Technically Creole food from New Orleans, Jambalaya consists of tomato, garlic and onion with file gumbo (sassafras leaf powder), shrimp and chicken, served over a bed of rice. Rice, having come with the Africans, combined with sassafras from the Choctaw Indians of Louisiana, and the idea of rice and shrimp with garlic and onion being Spanish, all that was needed to compliment it was some French wine. Naturally, New Orleans was where these ingredients and cultures all came together to make my favorite dish.