Tag Archives: Andouille

Karl’s Cajun Jambalaya

In the 1970’s I was working for a diving company based in Belle Chasse, LA. I have been thinking about that time lately (it probably has something to do with Lent and Mardi Gras). I can’t think about N’Orl’ns (one word) without thinking about the food. For two years I lived off of Muffulettas, Shrimp Etouffee, boiled crawfish, and Jambalaya.  I have had a sudden desire for the flavor. Louisiana food generally falls into two main cuisines Creole and Cajun, which roughly corresponds to city and country. 

Karl's Cajun Jambalaya

Karl’s Cajun Jambalaya

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Filed under Main Dishes, Pork, Poultry, Seafood