This was the best jambalaya I have ever tasted!
Spicy Curried Jambalaya
chorizo or andouille sausage (this version used soy chorizo)
.5 chopped red bell pepper
.5 chopped green bell pepper
1 diced onion
2 jalapenos (sliced)
3 chopped celery stalks
Jalapeno Bacon Corn Bread
Courtesy of Running to the Kitchen
1 cup yellow cornmeal
all purpose flour
buttermilk (I used 1 cup milk with a tablespoon vinegar)
2 large eggs
bacon (black forest bacon)
I was disappointed with the texture and moisture of this cornbread. It was not as fluffy and crumbly as I would have liked. I expect cornbread to fall apart in your hand and to be sweet and very moist. This bread was still light but held together quite well and though not dry, it was not as juicy as I would have liked. However it was packed with flavor. Unfortunately the jambalaya was so flavorful and spicy that it overpowered the cornbread.
The appetizer were purchased clam cakes over a bed of corn and lima beans.
Next I want to smoke some brisket and pork butt (a part of the shoulder not the behind) and to serve it with a lima bean, corn, collard green, hot pepper and bacon salad.