jambalaya

The annual celebration gives me the perfect excuse to introduce you to a gem of Southern cuisine: the mighty jambalaya.

Harris swept through the work area, past tall shelves piled high with plates and pans, stopping where Kam Winslow was stirring a giant bowl of jambalaya.

For his jambalaya, he uses what he and my sister call the “Papa Bear Pot,” a beast of a dutch oven.

She'd never had jollof rice but thought maybe she could use jambalaya.

I won’t take sides in the jollof wars, but I am showcasing a Liberian version that’s somewhat reminiscent of a New Orleans jambalaya — soupy and full of seafood and meat, with a deep tomato flavor.