Kevin,
Sorry to butt in, but if Dave isn't available may I suggest you go to www.jerryodom.com/jambalaya.html as that is a recipe for a "true" cajun jambalaya. (Take it from a "true" cajun)
Sea scallops are not even "heard of" food in old fashioned south Louisiana cooking, and neither is oregeno. Usually a jambalaya will be cooked in a huge pot outdoors for a big group like a tailgate party or a fishing trip. Most authentic jambalaya would be chicken and sausage only. Seafood is a more recent addition.
Since it's plentiful, we usually have our seafood straight. Boiled, fried, in a stew or ettouffe over rice are the usuals.
Have fun cooking. =)
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