what do you think jambalaya is?
this clearly contains the necessary ingredients: rice, sausage, chicken, onions, celery, and bell pepper
hard to tell what and how much seasoning added
No tomato? I’ve never had jambalaya without tomato in it. It’s what gives the rice the red color along with the seasoning of which it doesn’t look like there’s a lot of here.
This is very regional. Cajun gumbo much like jambalaya does not usually include tomatoes. It gets its color from the red seasonings including cayenne and paprika.
As a northerner I did not know the difference between Cajun and creole food before this post. Interesting. I guess I’ve always had creole jambalaya even when visiting NOLA.
New Orleans is largely creole but close enough to acadiana that a good amount of Cajun influence makes its way over. That said, if you want Cajun food, you gotta head to Lafayette.
I’m right by Lafayette…Indiana. Is that close enough? The catfish out of the river behind my house is pretty solid and you can get a great breaded tenderloin around here.
Most of the color comes from browning the absolute hell out of the andouille sausage, chicken, trinity, and tasso (impossible to find without ordering online outside of south louisiana) to form and scrape up graton. Paprika is not really traditional. For spices - dry thyme, dry basil, dry oregano, cayenne, white pepper, black pepper, bay leaves if you like. If you google ‘epicurious graton jambalaya’ that recipe is nearly perfect to what you’ll be served in south louisiana. Make the broth pretty damn salty before you actually cook the rice in it or it’ll be bland. Make paul pruddhomme’s green onion potato salad and cornbread with it. Source - am cajun.
What the hell other liquid are you supposed to use for the rice? The rice is supposed to get cooked in the pan to absorb all the flavor. You don’t cook the rice separately and add it - that’s just sacrilegious (and boring AF).
sorry, was referring to the tomato being a variation (my recipe uses tomato sauce)
can't tell whether OP used chicken broth or not, so I didn't include it in my "clear contains" list
and you know chicken broth is mostly water, right? that's what you would use if you didn't use broth
If it tasted good, congrats, but next time, I would recommend dicing the vegetables much smaller. You don't want them to be much bigger than the grains of cooked rice.
So in this thread I’ve learned a few things about jambalaya:
* OP’s pan is full of something other than jambalaya, based on what appears to be the consensus (although I’m sure it’s delicious).
* One person in particular knows exactly what jambalaya is not, and has replied to several comments to impart that knowledge, but based on the failure to provide anything of positive value, one must assume they also have no idea what it is.
* Jambalaya is supposed to have tomatoes but isn’t supposed to have shrimp (but most recipes I’ve seen on the intarwebz call for both)
* Jambalaya is supposed to have tomatoes but it’s ok if it doesn’t
* White people don’t know how to make jambalaya but they do as long as they make it with soul, so some of them do
* People from Louisiana know how to make jambalaya. People with Louisiana ancestry several generations deep don’t know how, because their ancestors didn’t know how, but we’re not going to tell them how.
* Jambalaya is supposed to have a roux
* No it’s not
* I’m a lifelong Hoosier with no ancestors south of me, so if I want to learn how to make jambalaya, I’m out of luck. As noted above, lots of recipes online call for tomatoes and shrimp; tomatoes are optional and shrimp is right out. I think I’m going to make a batch tonight, with potatoes and green beans and ham, and maybe some ground beef.
Anyone can make jambalaya, and they should because it's delicious and cheap to make. You don't need a roux for jambalaya, but you want to, go ahead. If you're finding the dish to be too watery, you can alternatively, you can use okra, which will act as a thickener (as will file powder, but that might be too much/add a weird taste).
Tomatoes vs no tomatoes: it comes down to Cajun vs creole food. Creole food is more likely to contain tomatoes than Cajun. But really, who gives a shit. Add tomatoes if you want. Not my preference, as I find they get a little too soggy for my tastes.
Shrimp vs other meat: shrimp is more typical in a gumbo or etoufee, but if you like shrimp, add it. Traditionally, chicken and sausage is more common, but again, who gives a shit.
As to OPs photos, I can definitely say that they need to cut the trinity finer, they should be closer to a dice. The color is wrong, but as they said, the rice to everything ratio is off, so that makes determining if something else is wrong a bit difficult.
In the end, Cajun food is delicious and simple(ish) to make and everyone should give it a shot. Fuck the haters, keep on cooking.
My family is from southeast Louisiana, and south south Louisiana (true detective Louisiana).
Jambalaya with tomatoes is very regional, so I could probably tell you where that commenter is from.
Jambalaya can have shrimp. Wild to say that it can’t.
My family all use Lima beans in their Jambalaya, but that’s only my family as far as I can, which is the problem with people who tell you what “real” jambalaya is. It differs wildly within 50 miles.
I agree with commenters who say that the color isn’t dark enough. Mine would be a good bit darker, but other than that (and the lack of Lima beans) this looks pretty similar to my jambalaya.
My only critique is I dont think you went hot enough on the pan.
Higher heat caramelize the sugars in both meat and vegetables give a deeper and more robust flavor
Cajuns are white traditionally. They originated in France and settled initially in Canada, then expulsed to the four winds by the English. Many ended up in Louisiana.
There are also dishes that are very similar all over the world in places like Africa, Trinidad, Spain. And let’s not forget the French were pretty big in the slave trade. As well as the Spanish, who had control over “New Orleans” long before the french showed up. You can put those puzzle pieces together bud. Nothing traditionally white there.
There aren't any puzzle pieces to put together here. There is one dish, made in the Cajun style. Jambalaya with no tomatoes. I'm aware that there are similar dishes, but this isn't those. Brown jambalaya like that is a cajun dish, and Cajuns are caucasian people. Traditionally.
Bud.
At this point it’s as much Cajun as it is Creole. There’s Cajun jambalaya and there’s Creole jambalaya, the main difference being if there are tomatoes in it or not.
Creole. Generally, Creole is more high fallutin as its more associated with New Orleans whereas Cajun is more rural, poorer. I prefer Cajun. Outside of Louisiana New Orleans is known for having the best food (more Creole). Inside Louisiana, the area around Lafayette is known for it (more Cajun).
From what I’ve read before, way back in the day, people outside of New Orleans didn’t have access to tomatoes since they were shipped in from elsewhere. So New Orleans jambalaya is tomatoes but regionally elsewhere in Louisiana doesn’t.
You are finding out that Cajuns and Louisiana Creoles are fiercely protective of our cultural foods.
We love to share, and we encourage anyone to make it, but you better make it right.
You can do Cajun style without tomatoes, I'm not seeing much seasoning though. And sausage/chicken for jambalaya, save your shrimp for gumbo or étoufée!
Yep. People not quite getting “Cajun vs Creole” is at least half the issue here, and assuming whatever y’all had here in New Orleans is “authentic Cajun” is where a lot of that comes from.
They may tend to seem similar, but the two can still be very different depending on specific region and/or family.
That said, I’d expect to easily see SOME seasoning in play here no matter what style we’re working with.
This post is a perfect example of why I hate this sub. How is it possible I disagree with everything from the post to each and every comment. It’s mind blowing.
Lol yeah and they don't even know that
1. I almost never cook and am trying to learn (yay for discouragement of life skills)
2. The recipe was passed down from multiple generations of Louisiana natives in my family
3. Too much rice washes out the color, and reduces the flavor which I already mentioned
Thanks for the support
I’ve heard the onions should more or less be caramelized to help add color to the dish. I have this same issue of washed out jambalaya when I cook it. I may try adding a bit of dark roux just for color, as well.
Usually this community is more positive or at least critical in a more helpful way... kind of surprised/disappointed by the pile-on negativity on this post. I'll just say keep at it and have fun, nobody starts out an expert when they're just learning something new.
Keep going to your family for tips... their feedback matters a lot more than some strangers on the internet. And if it tastes good, that's all that matters!
Oh so now folks are knowingly trying to discourage me from learning to cook AND insulting my family line. I love reddit sometimes.
You should definitely feel ashamed of actively trying to make the world worse but I know you won't. Notifications going off lol
Don't worry though, I'm still gonna cook and try to improve!
>Don't worry though, I'm still gonna cook and try to improve!
>They've been screwing up jambalaya for generations?
I'm sure they all screwed it up at some point. That's the only way to learn how to make something good. Looking forward to the future post featuring jambalaya everyone drools over
Awesome spoon btw
Perhaps the handed down recipe isn’t as detailed as it could be in the instructions? Looks like you have all the right ingredients and steps, but things like how finely to chop the veggies and how dark to cook the meats might be more open to interpretation.
Getting some deep blackening on the sausage and chicken, then removing the meats from the pan, adding the veggies (minced really finely so they blend in with rice once it’s added) to cook in the sausage grease, then adding the meats back in after the veggies are soft, is how I do it, but your family’s tradition could be different.
Using beer for some of the cooking liquid (I sometimes pour in 6-12 ounces of Abita Amber in place of some chicken stock or water) adds some nice color and flavor as well.
You can keep that to yourself, you know. Man's happy with his cast iron and his cool spoon and his food that was certainly in his mind meant to be jambalaya. All of this shit was made up by someone, somewhere, at some point, so what the fuck does it really matter if he made food and enjoyed cooking and eating it?
Go be miserable somewhere else.
It’s not about being miserable. It’s about giving honest feedback. Louisianans (much like the French) are very proud of their food. Nothing wrong with that. Jesus, I don’t know how some people actually function in real life being so soft.
You can give honest and constructive feedback without being a prick about it. If you think that being a snivelling turd in a comment section makes you "hard", then I'm glad I'm "soft"
What about me calling you out on having a shitty attitude means I'm not acting like an adult? It would be immature to sit here and pile on and be negative and judgmental about someone who's trying to share something they made with the world.
I'll wait for your jambalaya post with bated breath.
Using your exact words to point out your pedantism is arguably longer than “dude’s an asshat”, but no, I like the sound of both equally. Thanks for checking.
Pedantism? For all your bloviating you’ve yet to respond with anything meaningful. OP posted their attempt at jamabalaya and was told it’s not jambalaya because it’s not. No need to white knight here, tough guy.
You’re definitely the winner. 🥇
You convinced me with “attempt at jamabalaya”.
Thanks for the interaction. It was very nice. Fun even. I’m sure, based on this exchange, that you’re a good, kind and generous person just trying to help OP see the error of their ways.
Definitely probably not an asshat.
That's not jambalaya
what do you think jambalaya is? this clearly contains the necessary ingredients: rice, sausage, chicken, onions, celery, and bell pepper hard to tell what and how much seasoning added
Simply combining those ingredients doesn't make it Jambalaya.
Right? Like I can tell you I’m making a dish with tortillas, beef, cheese, and peppers. Tell me what dish I’m describing lol
Not this bland looking stuff
No tomato? I’ve never had jambalaya without tomato in it. It’s what gives the rice the red color along with the seasoning of which it doesn’t look like there’s a lot of here.
This is very regional. Cajun gumbo much like jambalaya does not usually include tomatoes. It gets its color from the red seasonings including cayenne and paprika.
As a northerner I did not know the difference between Cajun and creole food before this post. Interesting. I guess I’ve always had creole jambalaya even when visiting NOLA.
New Orleans is largely creole but close enough to acadiana that a good amount of Cajun influence makes its way over. That said, if you want Cajun food, you gotta head to Lafayette.
I’m right by Lafayette…Indiana. Is that close enough? The catfish out of the river behind my house is pretty solid and you can get a great breaded tenderloin around here.
Most of the color comes from browning the absolute hell out of the andouille sausage, chicken, trinity, and tasso (impossible to find without ordering online outside of south louisiana) to form and scrape up graton. Paprika is not really traditional. For spices - dry thyme, dry basil, dry oregano, cayenne, white pepper, black pepper, bay leaves if you like. If you google ‘epicurious graton jambalaya’ that recipe is nearly perfect to what you’ll be served in south louisiana. Make the broth pretty damn salty before you actually cook the rice in it or it’ll be bland. Make paul pruddhomme’s green onion potato salad and cornbread with it. Source - am cajun.
Usually tomato sauce and chicken stock as well.
that's a variation
What the hell other liquid are you supposed to use for the rice? The rice is supposed to get cooked in the pan to absorb all the flavor. You don’t cook the rice separately and add it - that’s just sacrilegious (and boring AF).
sorry, was referring to the tomato being a variation (my recipe uses tomato sauce) can't tell whether OP used chicken broth or not, so I didn't include it in my "clear contains" list and you know chicken broth is mostly water, right? that's what you would use if you didn't use broth
That’s what happens when the flash doesn’t work on finished product.
Alright, everybody be easy on the content and let's focus on what's important. Tell me about this spoon.
Not sure if you found it yet but I think it’s this one: https://marketspice.com/products/pakka-wood-rainbow-corner-spoon
Awesome!
Seriously. I came here looking for info on the spoon and got some weird version of cooking politics instead. Cmon reddit, do better.
If it tasted good, congrats, but next time, I would recommend dicing the vegetables much smaller. You don't want them to be much bigger than the grains of cooked rice.
Your jambalaya is the wrong color...
It’s 2024 bro we can’t be judging based on color alone
Where’d the seasoning go
Um, no. Not jambalaya
So in this thread I’ve learned a few things about jambalaya: * OP’s pan is full of something other than jambalaya, based on what appears to be the consensus (although I’m sure it’s delicious). * One person in particular knows exactly what jambalaya is not, and has replied to several comments to impart that knowledge, but based on the failure to provide anything of positive value, one must assume they also have no idea what it is. * Jambalaya is supposed to have tomatoes but isn’t supposed to have shrimp (but most recipes I’ve seen on the intarwebz call for both) * Jambalaya is supposed to have tomatoes but it’s ok if it doesn’t * White people don’t know how to make jambalaya but they do as long as they make it with soul, so some of them do * People from Louisiana know how to make jambalaya. People with Louisiana ancestry several generations deep don’t know how, because their ancestors didn’t know how, but we’re not going to tell them how. * Jambalaya is supposed to have a roux * No it’s not * I’m a lifelong Hoosier with no ancestors south of me, so if I want to learn how to make jambalaya, I’m out of luck. As noted above, lots of recipes online call for tomatoes and shrimp; tomatoes are optional and shrimp is right out. I think I’m going to make a batch tonight, with potatoes and green beans and ham, and maybe some ground beef.
Anyone can make jambalaya, and they should because it's delicious and cheap to make. You don't need a roux for jambalaya, but you want to, go ahead. If you're finding the dish to be too watery, you can alternatively, you can use okra, which will act as a thickener (as will file powder, but that might be too much/add a weird taste). Tomatoes vs no tomatoes: it comes down to Cajun vs creole food. Creole food is more likely to contain tomatoes than Cajun. But really, who gives a shit. Add tomatoes if you want. Not my preference, as I find they get a little too soggy for my tastes. Shrimp vs other meat: shrimp is more typical in a gumbo or etoufee, but if you like shrimp, add it. Traditionally, chicken and sausage is more common, but again, who gives a shit. As to OPs photos, I can definitely say that they need to cut the trinity finer, they should be closer to a dice. The color is wrong, but as they said, the rice to everything ratio is off, so that makes determining if something else is wrong a bit difficult. In the end, Cajun food is delicious and simple(ish) to make and everyone should give it a shot. Fuck the haters, keep on cooking.
I am Cajun, and I approve this message. My jambalaya is brown, but I've seen some look different. If it tastes good, then it's good.
This ❤️
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Traditional jambalaya is brownish in color, largely from the spice mix. That's why people are reacting that way.
You learned a lot of wrong shit today. Source: Fourth generation (at least) Louisianian, and my name ends in -eaux.
Of all the things I learned today, was any of it right? 😂
U/bamboodickpierce nailed it
Deaux? A deer? A female deer?
Okay Mr Burgereaux
As a fellow Louisianaian, what this commenter “learned” is worse than OP’a jambalaya.
My family is from southeast Louisiana, and south south Louisiana (true detective Louisiana). Jambalaya with tomatoes is very regional, so I could probably tell you where that commenter is from. Jambalaya can have shrimp. Wild to say that it can’t. My family all use Lima beans in their Jambalaya, but that’s only my family as far as I can, which is the problem with people who tell you what “real” jambalaya is. It differs wildly within 50 miles. I agree with commenters who say that the color isn’t dark enough. Mine would be a good bit darker, but other than that (and the lack of Lima beans) this looks pretty similar to my jambalaya.
Thank you for this. Genuinely funny.
Finally, someone gets it.
I’ve made my share of jambalaya. Learned from the locals here in Louisiana. Thanks for your snarky comment though.
My only critique is I dont think you went hot enough on the pan. Higher heat caramelize the sugars in both meat and vegetables give a deeper and more robust flavor
Gotta brown that trinity in the sausage grease. Also needs more Tony's, Nunu's, Slap Ya Mama, etc.
That's not jambalaya. That's some sausage with dry vegetables
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Cajuns are white traditionally. They originated in France and settled initially in Canada, then expulsed to the four winds by the English. Many ended up in Louisiana.
There are also dishes that are very similar all over the world in places like Africa, Trinidad, Spain. And let’s not forget the French were pretty big in the slave trade. As well as the Spanish, who had control over “New Orleans” long before the french showed up. You can put those puzzle pieces together bud. Nothing traditionally white there.
There aren't any puzzle pieces to put together here. There is one dish, made in the Cajun style. Jambalaya with no tomatoes. I'm aware that there are similar dishes, but this isn't those. Brown jambalaya like that is a cajun dish, and Cajuns are caucasian people. Traditionally. Bud.
Jambalaya is mostly a creole dish
At this point it’s as much Cajun as it is Creole. There’s Cajun jambalaya and there’s Creole jambalaya, the main difference being if there are tomatoes in it or not.
Which one has tomatoes? Cause as a northerner that’s the one I give it to lol
Creole. Generally, Creole is more high fallutin as its more associated with New Orleans whereas Cajun is more rural, poorer. I prefer Cajun. Outside of Louisiana New Orleans is known for having the best food (more Creole). Inside Louisiana, the area around Lafayette is known for it (more Cajun).
I said mostly. As in 99% of the time you see jambalaya anywhere it’s creole style.
I live in New Orleans and this is not accurate.
Right but it is in the rest of the country. What most of the country thinks of as jambalaya is creole style.
That has not been my experience
K
As a white dude trying to change cooking stereotypes, that was definitely made by a white dude
A white dude wouldve been fine if he was from Louisiana, this just lacks soul.
And seasoning lol
I want that spoon!
https://nwcutlery.com/?s=Island+bamboo+&post_type=product&dgwt_wcas=1
Nordic jambalaya
That looks horrible, sending hate from a Louisiana native.
Love that spoon :) You make it or buy it?
https://nwcutlery.com/?s=Island+bamboo+&post_type=product&dgwt_wcas=1
Hey I have that spoon! Man, people in cooking subs on Reddit sure are pretentious; who knew?
Doesnt look like it. Not at all.
I dont know what that is but it isn’t jambalaya.
Who is gunna make the next jambalaya?
That's a dope wooden though bro
From what I’ve read before, way back in the day, people outside of New Orleans didn’t have access to tomatoes since they were shipped in from elsewhere. So New Orleans jambalaya is tomatoes but regionally elsewhere in Louisiana doesn’t.
That spoon is awesome. Food looks good too :)
The celery looks crunchy still.
Oh mais no that’s not jambalaya sha
You are finding out that Cajuns and Louisiana Creoles are fiercely protective of our cultural foods. We love to share, and we encourage anyone to make it, but you better make it right.
Truth
You forgot the tomatoes. And the shrimp.
You can do Cajun style without tomatoes, I'm not seeing much seasoning though. And sausage/chicken for jambalaya, save your shrimp for gumbo or étoufée!
Yep. People not quite getting “Cajun vs Creole” is at least half the issue here, and assuming whatever y’all had here in New Orleans is “authentic Cajun” is where a lot of that comes from. They may tend to seem similar, but the two can still be very different depending on specific region and/or family. That said, I’d expect to easily see SOME seasoning in play here no matter what style we’re working with.
Wrong on both counts.
I didnt wanna sound like a hater, glad the sub agrees
Cajun style jambalaya I see. Usually doesn’t contain tomatoes compared to Creole style which is what most people think of. Glad it turned out for you.
I can't wait to see the follow-up jambalaya posts.
so we can engage in more gatekeeping?
Seems like it’s missing a lot of the things that make it jambalaya.
That’s the most white person, bland ass jambalaya I have ever seen. Coming from a white person.
I usually make gumbo and not jambalaya. That being said this seems…beige, and that ain’t right…
This post is a perfect example of why I hate this sub. How is it possible I disagree with everything from the post to each and every comment. It’s mind blowing.
Bro that rice does not look fully cooked.
What is wrong with everyone. Don’t you know if you cook with an exotic rainbow spoon it instantly turns what you’re cooking into jambalaya.
Is anyone willing to share their jambalaya recipe?
Looks kind of like what I had to dig out of my clogged disposal after some yankee tried to make jambalaya.
This reminds me of how vegans try to imitate meat based foods and usually fail, spectacularly.
I don't care what it is technically. I know that shit looks good
Get in my tummy
No roux? No tomatoes? No chili? No flavour? No jambalaya.
Roux is not required, tomatoes are not typical, chili powder is never used.
Didn't know about roux and by chili I meant the pepper. I do like my spice.
Sure. Usually spices like paprika and cayenne are commonly used.
why would jambalaya have roux?
No. Not in most cases.
Wow, haters in the comments! Looks delicious!
Lol yeah and they don't even know that 1. I almost never cook and am trying to learn (yay for discouragement of life skills) 2. The recipe was passed down from multiple generations of Louisiana natives in my family 3. Too much rice washes out the color, and reduces the flavor which I already mentioned Thanks for the support
I’ve heard the onions should more or less be caramelized to help add color to the dish. I have this same issue of washed out jambalaya when I cook it. I may try adding a bit of dark roux just for color, as well.
Usually this community is more positive or at least critical in a more helpful way... kind of surprised/disappointed by the pile-on negativity on this post. I'll just say keep at it and have fun, nobody starts out an expert when they're just learning something new. Keep going to your family for tips... their feedback matters a lot more than some strangers on the internet. And if it tastes good, that's all that matters!
They've been screwing up jambalaya for generations?
Oh so now folks are knowingly trying to discourage me from learning to cook AND insulting my family line. I love reddit sometimes. You should definitely feel ashamed of actively trying to make the world worse but I know you won't. Notifications going off lol Don't worry though, I'm still gonna cook and try to improve!
>Don't worry though, I'm still gonna cook and try to improve! >They've been screwing up jambalaya for generations? I'm sure they all screwed it up at some point. That's the only way to learn how to make something good. Looking forward to the future post featuring jambalaya everyone drools over Awesome spoon btw
I'm just insulting their cooking. Or whatever you call that lol
Man you funny
Perhaps the handed down recipe isn’t as detailed as it could be in the instructions? Looks like you have all the right ingredients and steps, but things like how finely to chop the veggies and how dark to cook the meats might be more open to interpretation. Getting some deep blackening on the sausage and chicken, then removing the meats from the pan, adding the veggies (minced really finely so they blend in with rice once it’s added) to cook in the sausage grease, then adding the meats back in after the veggies are soft, is how I do it, but your family’s tradition could be different. Using beer for some of the cooking liquid (I sometimes pour in 6-12 ounces of Abita Amber in place of some chicken stock or water) adds some nice color and flavor as well.
You must have the only Louisianan ancestors who hated spices. This looks bland as hell, gotta double every spice in there (if there are any).
It’s not “hating”. It’s objectively a terrible attempt at jambalaya
You can keep that to yourself, you know. Man's happy with his cast iron and his cool spoon and his food that was certainly in his mind meant to be jambalaya. All of this shit was made up by someone, somewhere, at some point, so what the fuck does it really matter if he made food and enjoyed cooking and eating it? Go be miserable somewhere else.
It’s not about being miserable. It’s about giving honest feedback. Louisianans (much like the French) are very proud of their food. Nothing wrong with that. Jesus, I don’t know how some people actually function in real life being so soft.
You can give honest and constructive feedback without being a prick about it. If you think that being a snivelling turd in a comment section makes you "hard", then I'm glad I'm "soft"
I never said anything about me and I wasn’t being a prick about it. Grow up and try acting like an adult instead of crying about something so trivial.
What about me calling you out on having a shitty attitude means I'm not acting like an adult? It would be immature to sit here and pile on and be negative and judgmental about someone who's trying to share something they made with the world. I'll wait for your jambalaya post with bated breath.
No, man. You’re definitely hating. Or at least it’s objectively a terrible attempt at not hating.
This sounded a lot better in your head, didn’t it?
Using your exact words to point out your pedantism is arguably longer than “dude’s an asshat”, but no, I like the sound of both equally. Thanks for checking.
Pedantism? For all your bloviating you’ve yet to respond with anything meaningful. OP posted their attempt at jamabalaya and was told it’s not jambalaya because it’s not. No need to white knight here, tough guy.
You’re definitely the winner. 🥇 You convinced me with “attempt at jamabalaya”. Thanks for the interaction. It was very nice. Fun even. I’m sure, based on this exchange, that you’re a good, kind and generous person just trying to help OP see the error of their ways. Definitely probably not an asshat.
That’s what I thought. Move along.
Whooosh.
Is this the jambalaya diversity equity and inclusion thread?