Not sure if this goes on Home Cooking or here ....
My husband was recently relating a disappointing jambalaya that he had in New York to a business contact in Louisiana, and her reply was "You need slap ya mama", at which he almost dropped the phone, until she explained. He just got back from a trip to Lake Charles and she gave him two containers of it for me - one is yellow, the other white and says that it is a white pepper mix.
So, my question is, is this indeed the "secret ingredient" (or not so secret) in jambalaya?
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