James S. wrote: > On that note, you have a point. NONE of it was necessary. Neither your > post nor my response to it have been positive contributions to this > newgroup. > > Ask yourself: shall we continue to waste bandwidth, or shall we move > on? For great jambalaya, I recommend you move on to the new Heaven On Seven at 600 North Michigan, or Shaw's Crab House. Either is excellent. Patrick Drazen "This isn't Vietnam. This is bowling. There are rules." Joel & Ethan Coen--"The Big Lebowski"
Chicago, IL
Wanted: Kick-ass jambalaya
Patrick D. wrote: > >For great jambalaya, I recommend you move on to the new Heaven On Seven at >600 North Michigan, or Shaw's Crab House. Either is excellent. > >Patrick Drazen > >"This isn't Vietnam. This is bowling. There are rules." >Joel & Ethan Coen--"The Big Lebowski" Weeeelll, I love Heaven on Seven, but frankly, their jambalaya isn't very close to the genuine article. It's delicious, and I often get it when I go there, but it would not be recognized qua jambalaya in my old home town of New Orleans. The best jambalaya I've found in Chicago is in my neighborhood in Hyde Park; the Dixie Kitchen and Bait Shop, in Harper Court (53rd and Harper.) I don't know if the book is still in print, but "The New Orleans Cook Book" by Rima and Richard Collins has an excellent recipe for jambalaya. The husband was the "underground gourmet" for the New Orleans Times- Picayune for many years. He wasn't originally from New Orleans, but he loved to cook and loved to eat and became quite a food scholar of the region. In New Orleans they say, "Y'always eat better at home", and they're right. (My family goes out to eat at least once a week.) Jambalaya is easy to make, and apart from the shrimp, the ingredients are not expensive: chicken, good sausage, good ham if you can find it, rice, celery, shrimp, maybe a few oysters, tomatoes, seasoning. A poor man's dish, but fit for a king if done right. Good luck! David Derbes [[email removed]]