New Orleans is a pleasure-loving city with famed common dishes that are heavily influenced by Spanish and French cuisines. To put you in the mood for Mardi Gras (Fat Tuesday), I am sharing my modified version of the classic dish: Jambalaya.
To keep this dish easy, you can use store bought stock. Since it was the weekend, and I had some extra time, I used a technique I learned from Chef Paul Prudhomme's book "Fork In the Road."
This cookbook is one of the books I inherited from my mother, and was originally published in 1993.
Chef Prudhomme is a Lousiana chef - known for using fresh ingredients and serving upscale Cajun and Creole dishes.
I had some frozen stock that I made from our smoked Thanksgiving turkey. I defrosted my sto…