re: Trader Joe’s Jambalaya

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I learned many years ago, never eat a Louisiana dish that wasn't prepared in Louisiana, by Louisianians. Especially dishes that are meant to sound Creole or Cajun, but no one here ever would make.

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I've ridden my motorcycle all through the south, out west and well into central U.S. over the years and I've found the above to be absolute truth.

Many people who aren't from La. think all it takes is a few shakes of Tony's and Tabasco sauce in a dish and that makes it "Cajun". Forget about building flavors with the trinity, garlic, good stocks, a good roux and other fresh and dry seasonings.

Their beef bulgogi is also a big winner. It feeds our whole family. Make some rice with it and some baby bok choy and it's a great meal.

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I once ate gumbo in the Pittsburgh airport

It was a mistake

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Yeah, had Gumbo in San Diego.
Clear broth with 3 or 4 pieces of okra.
Should have known better.

All fair questions.

It had adequate heat, but the spice profile was off somehow. It was also too tomato-forward.

I like Trader’s. But this is a misfire in my book.