You probably noticed that this week I am using my cooking bookshelf extensively (read Wat).
From Ethiopia to Canada, Anita Stewart's cookbook included a recipe called Acadian Jambalaya.
For all of you thinking Jambalaya is a Cajun dish, remember that Cajuns originated from the Canadian Acadians.
And looking at the recipe, it is not much different than any Jambalaya recipe I made or tasted. In fact, Jambalaya by nature of its name is a mix of meats and vegetables with spices and rice.
The Vegetables: Celery, onions and green peppers
The meats: Chicken, ham slices (yes, lame, I know) and kolbasa
The seafood: Even more lame than the ham slices - fish sticks (why not)
Tomatoes and simple spicing (Cajun Jambalaya is definitely stronger on the spicing).