Forgive me, dear readers. I was only supposed to take a couple of weeks off or so since my last post. (Those of you who follow this blog on Instagram probably figured out I was in India, where I was mostly visiting my grandmother, but also squeezing in some sightseeing and shopping here and there). I cooked and photographed this recipe about a week after I got back, but it also took me that much time to slog through some hefty jet lag that had me falling asleep in front of my TV at 9 p.m. each night. I’m only just back to normal now and re-energized enough to write blog posts.
So here I am presenting you with some jambalaya, though I’ll admit it’s definitely not the purest form of jambalaya out there. For instance, I used … chorizo when I couldn’t find andouille sausage. (That said, it appears I’m not the only one who’s done this). I also used a Martha Stewart recipe as my guide, though I increased the amount of spices and altered the cooking method a bit….