Most recipes from my home land of New Orleans include pork (or alcohol). It is a sad reality that I have to face everyday. I thought about organizing a marathon to raise awareness of this travesty, but no one I know wants to run or even walk.
Alas, I have dried my tears and become a creative cook because I refuse to let a little pork get in the way of destroying the traditional dishes of my people.
One of my favorite home town dishes is jambalaya (JUM-bah-LIE-yah). It is a twist on Spanish paella with French and Caribbean spices.
Test kitchen-ed and written by Theresa Corbin
In jambalaya, andouille (ANN-do-ee) sausage usually features in the recipe. And if not that spicy, pork sausage, then some other form of ham is mixed in. But it shouldn’t be a big surprise to know that you can just leave the pork products out and !viola! you have a halal jambalaya recipe.
It really is that easy. And you really don’t miss it. You can add any other kind of meat that you want. I added chicken, but shrimp, crab, beef sausage, or all of the above, work just as well.