Goodbye Joe me gotta goooo me oh my oh…Me gotta gooooo pole the pirogue down the bayou. My Yvonne the sweetest one me oh my oh. Son of a gun we’ll have big fun on the bayou. Jambalaya and a crawfish pie and fillet gumbo…
There’s no better way to start Monday than with a little Hank Williams AND some JAAAAMbalaya!
Jambalaya is one of my all-time favorite meals. Chicken, andouille sausage AND shrimp? Hike up my britches, pick me a banjo, and sell me down the bayou, I’m always up for a tri-animal meal!
Myself and some other food bloggers have partnered with Le Creuset and Williams-Sonoma for a Pass it on Potluck hootenanny in order to showcase Le Creuset’s new lapis lazuli color (isn’t it gooooorgois?), available only at Williams-Sonoma.
I was excited at the prospect of taking this new French oven for a spin around the block, and was even more thrilled when this ginormous orange crate showed up on my doorstep. The way Pass it on Potluck works is one blogger receives the French oven, prepares a meal in it, documents his/her experience in the travel log that comes with the pot (no joke, this oven has a diary. It’s precious), and passes it on to the next blogger.
This reminds me of an epic game of Where in the World is Carmen Sandiego? but in the form of a French oven instead of a criminal. Anyhoo, you’ll be seeing this blue beauty popping up on blogs all around the country and you will collect all sorts of French oven recipes along the way.
What better use for a beautiful blue French oven than make a one-pot meal in it? Enter: Jaaaaaaaaaaaaaaaaambalaya!
While I was cooking up this jambalaya, some wonderful Loooosiana memories of riding on an airboat on the bayaah came flooding back. Did you hear that story? Nope, because that adventure was T + 2 months before I started this blog (that was a tricky trickster question). One of my friends and I went on a 2-month long road trip across the US of A many moons ago and one of our stops was the Louisiana Bayou. We ate catfish, drank hurricanes on Bourbon St., saw some burlesque, and ate jammin jambalaya + fried green tomatoes at 2am bayaaah time.
BUT I’ll save my bayou stories for another post, because we’re going to learn how to make some jambo in a lapis lazuli French oven and then we’re going to pass it on to the next lucky potlucker.
So here goes:
All you need to do for this quick and easy meal is sauté, brown, and simmer. Boom shakalaka, big fun on the bayou!
I was sad to package up the blue pot in its awesome orange crate and see it off to its next destination, but it has many places to go, people to see, and mouths to feed. Sayonara, lapis lazuli friend. Can’t wait to see where she turns up next, that cheeky lazuli.
This is a sponsored post. I was lent a gorgeous lapis lazuli Le Creuset French oven and compensated for this post, but all opinions are my own.