Food Features

Jambalaya for Mardi Gras

Easy approach to a complex dish from the Big Easy

by Ashley Meyer

Those who have been lucky enough to experience true Cajun jambalaya, cooked slowly over a wood fire in a cast iron pot, studded with succulent nuggets of andouille sausage, shrimp and what folks down by the bayou call the "holy trinity" (diced pepper, celery and onion) know how deeply satisfying a dish it is. Born out of the American culinary melting pot, jambalaya has cousins all over the world...