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Posted on 1/31/23 at 4:44 pm to TigersLSU
“Truly authentic Cajun jambalaya! A delicious stew of chicken, kielbasa, tomatoes and fish served over rice.
New Orleans on a plate!
Served with a side of French fries for dipping.”
New Orleans on a plate!
Served with a side of French fries for dipping.”
Posted on 1/31/23 at 5:31 pm to GreatLakesTiger24
If this is real I am so confused about how the Brisket of Beef and Louisiana Jambalaya are both Pearl's spiciest dish.
Posted on 1/31/23 at 6:23 pm to McVick
It’s 100% real
Posted on 1/31/23 at 6:28 pm to McVick
This is I guess what confuses me. If I was a chef, I would look up and make the recipe at least close to what it’s supposed to be. Maybe throw my own twist on it which is fine. Or I would just call it something else. Why do they basically change the entire dish yet keep the same name. It would be like me calling something a lasagna but using brown gravy and shredded pork in it.
Posted on 1/31/23 at 7:36 pm to TigersLSU
Been there multiple times over the last 20-25 years and never had a bad meal.
Posted on 1/31/23 at 9:34 pm to jfw3535
quote:
Rule #1 - never, ever, ever order anything called cajun, creole or blackened (or anything with a typical south Louisiana sounding name - jambalaya, gumbo, etouffee, etc) if you are north of I-10, west of the Louisiana/Texas state line or east of the Louisiana/Mississippi state line.
The south of I10 thing is a common take. But Eunice and Ville Platte and some other true Acadian communities are north of I10 and I for one would put their gumbo, jambalaya, boudin, etc. way past Baton Rouge and NOLA offerings. Need to recalibrate to say north to Alex, west to the state line (perhaps), east to the east side of the Atchafalaya. Bottom line - Acadiana is where true gumbo and jambalaya and boudin comes from. Plus a few more dishes that NOLA claims now.
This post was edited on 1/31/23 at 11:04 pm
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