re: This ain't jambalaya

quote:

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What really gets me is that a restaurant in another area could easily purchase a Prudhomme, River Road, etc. cookbook and make the recipes almost word for word.. and be plenty successful while also being relatively authentic.

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That's why I don't get it.

I will say though that if you google jambalaya you get a BUNCH of shitty links (most are more a paella/"New Orleans" red jambalaya with shrimp). Jambalaya is something you have to physically come to Louisiana to understand, but even that, you can get the red jambalaya from New Orleans and think that's correct