August 2nd which fall on Sunday; Calvin decided to take me to a nice Louisiana cuisine which I been craving for a long time. YES! This restaurant served real GOOD food and I LOVE it a lot. They have the BEST Jambalaya which I never stop ordering it. They have other choices and high recommended to try everything on the menu. The thing with me is that, I always order the same thing in the same restaurant when I falling in love with the dish I like.
I can say I go back to the same restaurants when I’m craving for something. Example I’m craving for Jambalaya and I will want to go to Nola’s. I’m not sure what the special occasion on that day that Calvin wants to pamper me with my favorite Jambalaya. I invited Elaine and Chris to come along as I know they never went there before and wanted them to try it.
Shall we begin with the photos?
Before I show you the next photos. Let me tell you a little bit about Jambalaya. I'm not sure when I'm going to talk about this again but I just don't want to miss it.
Jambalaya originating in the American South-on the banks of Louisiana's bayous-the quaintly named jambalaya (possibly derived from the Spanish jamon, meaning ham, or its French equivalent, jambon) is a fusion of European, African, and American influences dating from the late 18th century.
Traditionally made in one pot with meats, vegetables, and rice, the method of including the rice during cooking often denotes a particular ancestry.
The African jambalaya calls for gently cooking of meats, chicken, and sausage, along with vegetables and tomatoes (often referred to as "red jambalaya"). Seafood features frequently. The rice and chicken broth are then added in equal proportions and simmered for an hour.
The Louisiana "Cajun" version of jambalaya, which has its roots in French provincial cooking and bears more than a passing resemblance to Spanish paella, requires a cast-iron pot to first brown all the meats - the bits stuck to the bottom create the dish brown color. The "trinity" of onions, green bell peppers, and celery are sauteed in oil. The meat is returned to the pot with chicken broth and seasonings and simmered for an hour. After coming back to a boil, the rice is added to steam and soak up with juices.
Hope you learn a lot from it. Now, lets back to the photos.
I'm totally HAPPY and I'm ready to come back to reality from heaven. Hope I did not make you guys hungry and I'm sorry for those who fasting right now. I know this is tempting but I have to post this.
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