Based largely off of ib‘s favorite mushroom barley soup (Please to the Table, p. 86), we made a lovely winter meal. The leftover ham bone (and some ham left on it) from our greenmarket ham for jambalaya added a nicely complementary base to this hearty soup.
Inspired by todays Mardi Gras festivities, we decided to try our hands at jambalaya even though neither of us are sure we’ve tried the real thing before. Needless to say, some recipes we found made it sound delicious. We pulled together our jambalaya from a mixture of recipes, using one mostly for its seasoning suggestions, since we didn’t have “Creole seasoning”, and the other more for its simplified procedure.