We follow Paul Prudhomme’s recipe, something that, in my single days, I tried for the first time on my visiting, globe-trotting foodie parents soon after I moved to California. On a whim I doubled the amount of chicken and veggies in the broth, so, yeah, double-strength. They went nuts over it, claiming that it (far, far from soupy) was much better than what they had in New Orleans. I’ve since learned that it’s normal for restaurants to work with small profit margins, hence the possibility that corners were cut. Perhaps they didn’t experience a proper jambalaya in N.O. Corroboration of that came on a visit several years back to what was touted as the best Cajun restaurant in the San Fernando Valley (maybe the best in Los Angeles County), Les Sisters’. Big fat "nope’ on the seafood jambalaya. Lesson: Make it yourself.
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