Jambalaya by Diane Schauer
Jambalaya, jambalaya,
Today's the day for jambalaya.
You don't like it? You're a liar!
Try my jamba, jambalaya.
Rice is the start for jambalaya;
Spice is the heart of jambalaya.
Oregano--way to go!
A little thyme--mighty fine!
Without chili? Don't be silly!
Tomatoes, pepper; mouth afire!
Jamba, jamba jambalaya.
Pitch in chicken; toss some shrimp in.
Don't go scrimpin' with jambalaya!
Crown with crayfish. Delish!
Jamba, jamba, jambalaya.
You'll spear pork with your fork
When you dig into jambalaya.
Garlic, onion add to the fun in
Jamba, jamba, jambalaya.
It's kickin', finger-lickin'!
A meal that fills my soul's desire.
Pass your plate; let's celebrate with
Jamba, jamba, jambalaya.
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1 comment:
Your sentiments on jamba are pretty much the same as mine, but you forgot to mention stock, which is the heart of jambalaya. I usually make it with the leftovers of Thanksgiving dinner -- simmer the turkey bones till there's a very strong stock. But here on California's North Coast, the shells and leg meat of Dungeness crabs also makes a wonderful stock. Funny how Johnsonville smoked Polish sausage works so well in jamba.
So anyway, did you ever go to Jefferson grade school in West Allis? If so, hello, Diane. You can contact me at wverick@igc.org.
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