Another thing Mr. F. is known for is his quasi-regular, when-the-little-woman-is-out-of-town-occasional-poker game. And years ago, when the kids & I were very young, he even had a regular game that regularly featured gustatory delights.
Known as the Poker Guys, the Hubz met them thru a friend of a friend of a friend. They were carpenters in suburban DC. Maryland, I believe. And Mr. F. often traveled to College Park, hoping for a hot hand & a chance to quell the rumbly in his tumbly (with apologies to AA Milne).
Of several dishes he sampled over the years, the F-Man was particularly enamored of a dish made famous in Louisiana & my native Tejas. Now, I've made gumbo before. But this is jambalaya. Similar ingredients, but a subtle difference that really makes a difference, I believe.
We moved to the 'burbs ourselves, after 12 years in DC. Mr. Fairway left the regular poker game behind, but we kept the jambalaya recipe. We've tinkered with it over the years, & consider it the best we've ever had, north of the bayous of Baton Rouge & Beaumont, anyway.
One Editor's Note: I pick the shrimp out for Ella Numera Dos. Only a Mother's Love, huh?
Mrs. Scribe's Texas Hold 'Em Jambalaya
1/4 cup cooking oil
1/2 lb. smoked sausage, sliced (we like andouille)
1/2 lb. ham, cubed
1 large onion, chopped
1 large green bell pepper, chopped
5 stalks of celery, chopped
1 bunch of scallions, chopped
4 cloves garlic, minced
1 16-oz. can tomatoes; do not drain!
1.5 cups of water
1 Tsp. thyme
1/2 Tsp. cayenne pepper
1/4 Tsp. black pepper
1 Tsp. salt
1.5 cups rice
1.5 Tbs. Worcestershire Sauce
2 lbs. peeled shrimp
Sauté sausage and ham until lightly browned.
Add onions, pepper, celery, green onions and garlic. Sauté until tender.
Add tomatoes, with juice, thyme, papper and salt; cook 5 minutes.
Stir in rice.
Add water and Worcestershire Sauce.
Bring to a boil, reduce to simmer, add shrimp, and cook uncovered for about 30 minutes, until rice and shrimp are done. Serve it up with a hunk of cornbread & a brewski. Nothin' finer, I promise!