17 (Thu) March 2011
Red Jambalaya with Shrimp and Smoked Sausage
-Oksu, Seongdong, Seoul, Republic of Korea-
Jambalaya is an American dish. It’s rice braised with seafoods and meats, especially sausages. Originating from the culinary melting pot region around Louisiana, where Creole and Cajun cuisines developed from European, African, and Asian influences. The “red” Creole version of jambalaya contains tomatoes, whereas the “brown” Cajun version does not. Most sources seem to agree that the dish came about via early attempts to recreate Spanish paella. Among the many differing theories as to the etymology of the name, the Oxford English Dictionary claims that it relates to the French “jambalaia,” which means “mish mash.”
At a recent visit to my cousin HJ’s apartment (see 2.067 Cheeseburger with Mushrooms in BBQ Sauce), she handed me a bag of groceries as we were leaving. When I got home, I found that the bag included smoked sausages, ribeye steaks, and bacon. Granted, she and her husband live in a much bigger apartment in a much better neighborhood than we do, but so much bigger and better to put my baby cousin in a position to provide me with free groceries. Does she think that I’m destitute?!?! I haven’t gotten around to inquiring about her motives. While I’ll eat the food, gratefully, I think it’s kinda funny. Anyway, I made jambalaya with sausages.
(For more details re food, see WHAT)
(For more details re venues, see WHERE IN KOREA)