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Bachelors will also appreciate how well this keeps in the fridge (at least a week) for repeat meals. It is filling, which is good if the party you're bringing it to will have lots of boozers. Bachelors will appreciate its pot-luck quality-unlike gumbos it is easy to make, just a bit time-intensive. Cook it up in a large Dutch oven and then take it on to the party with a big spoon. Jambalaya is my favorite pot-luck dish for this reason, and usually (if I don't use alligator meat) a real crowd pleaser. So, I don't make this recipe often and usually only when I'm asked to feed lots of mouths. Even if you eat it while roller skating very fast, it still takes a high metabolism and lots of exercise to work off the bad carbs in this delicious dish. Or, as my father once put it: "because I say so."Īs a kid I probably would have never liked jambalaya, but after living in Louisiana for three years as an adult, I swear I could eat this stuff for every meal if it didn't contribute to all things chubby. Why do I do this? Because the word "jam" can also double as a syllable, of course. " To my infinite joy, Newcleus has recently released the definitive collection of its 80s catalog, which I now play every time I make my most delicious jambalaya recipe. Oh, some of y'all will remember Newcleus, the second wave of what was known then as "rap," with reference to the sped-up chipmunk-sounding vocals: "Well, Superman came to town to see who he could rock/he blew away everyone he faced until he reached my block. Nor will I give up the roller skating rink play-lists of my youth: "Gloria" by Laura Branigan, Sweet's "Little Willie," "Rock and Roll Part 2" by Gary Glitter, Journey's "Open Arms" (slow-skate, y'all know?), and "Jam on It" by Newcleus. Who wants to give that pastime up? Not me. I've since traded in drawing for writing, the Boy Scouts for the Freemasons, and roller skating for. When I was ten years old I had three passions: drawing, Boy Scouts, and roller skating. Josh's recipes will delight (and sometimes terrify) you. Bachelor chef southern cooking mixologist university professor.