Well, it’s only right isn’t it? There is plenty of West African influence in the food of the Bayou; it’s about time the food came home. And come home it did. The Toubobs (or “Toubob-boos” as we are called by the little children) needed a change of pace and I offered to make my (in)famous jambalaya. I changed the recipe a bit to make it easier and I didn’t make the Creole sauce, but it was still yummy. I have to say though that the chickens are pretty scrawny around here (so little meat I threw everything in the pot – bones and all); should have told Wague to get us a crocodile.