I happen to love Jambalaya in almost all of its forms, but I particularly like my vegetarian version. Inspired by a recipe by Sheila Lukins, I have adapted it to make it my own, which of course is the whole idea behind cooking these days: “inspiration and adaptation” is the keystone to discovering what you make for dinner. I hardly ever follow a cookbook recipe exactly as presented, with the exception of baked goods (and even then, I often make changes to the recipe after the first time I have made it).

Chez Edouard Veggie Jambalaya of aromatic vegetables, a mixture of peppers, squash, tomatoes, black-eyed peas, and brown rice
Simple salad
Focaccia roll
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