Jambalaya is a Louisiana dish from New Orleans. Initially, it appeared as an attempt by the Spaniards to cook their favorite paella in the absence of saffron. Tomatoes were used as a substitute. Over time, the Spanish influence in the region was replaced by French, which was reflected in the cuisine-new spices appeared. So, gradually, jambalaya absorbed more and more cultures. It flourished in the 1920s and 1930s, because it was cheap and flexible enough to the ingredients used. Even now, there are two main types of jambalaya in Louisiana – Creole and Cajun. We’ll make Creole.
There are a great many options for cooking this delicious dish. I suggest a vegetable stew with smoked meats and lentils. The recipe is simple, but the result will please you.
Rosy, soft and fluffy buns with juicy and spicy filling of Turkey and zucchini. This delicious homemade pastry will fill the atmosphere of any tea party with warmth and comfort. They are convenient to take with you to work, on long trips or on a picnic. Cooking buns is a pleasure!
One of the options for cooking asado, which allows you to quickly marinate large enough pieces of meat. And since the Argentine grill is a grill with a thousand thermal modes, it will be quite easy to implement the “low and slow” method necessary for cooking pieces of this size.
