Flavorful!

I made jambalaya for dinner last night. It turned out pretty darn tasty. Wasn't as amazing as the jambalaya recipe that my parents and Uncle are currently using, but still had that delicious, unmistakable Cajun flavor, and what seemed like a lot of healthy vegetables so it was virtuous. It calls for a 1-lb. can of whole tomatoes, among other things. Lycopene for the win!

I made mine with shrimp, ham and brown rice. You can also do oysters, but why would you? The parents'/Uncle's recipe has chicken and andouille sausage, I think, but this easy recipe (from Great Aunt Lou) doesn't.

Only thing I didn't have was a nice loaf of French bread. Darn. Probably saved myself 600 calories, though.

I can't wait to have the leftovers for lunch tomorrow. (Didn't bring them today because of eating the same thing 2 days in a row. It's just not right.)

The kids tried it and both said, with eyebrows raised as if surprised, "That's pretty good!" As I tell them every time I make something Cajun, "Good, you'll be seeing it again."

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Although, it's funny about "family" recipes. I think a lot of people who have nothing at all to do with Louisiana make Cajun dishes like jambalaya. They might even call them "family favorites." The millions of cooking websites and recipe Pins and cooking shows these days -- not to mention the availability of ingredients -- makes it possible to have anything you want as a "family" recipe. You like Pad Thai? It's easy. Want some Indian curry and Naan? Got that. Authentic Polish kielbasa something-or-other? I bet there's a crock-pot version.

It makes the special recipes a little less unique, I think, which is kind-of sad. It also dilutes the family "norm," because in any given week, we could have pasta, sitr-fry, pulled pork, and chorizo quesadillas. We're diluted on heritage -- we're not Italian in any way, nor Chinese, nor Mexican. (I guess pulled pork BBQ's the only thing we can legitimately claim, as Georgians.) But we're always big on flavor. :)