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Louisiana, Jambalaya Capital of the WorldRecipes that kings envy are here unfurledCrayfish and sausage, oysters and shrimpCombinations making hardy tastebuds limp Onions, green, and cayenne peppers tooSmartly julienned and added to the stewSimmer gently, relax and have funBut mindful your creation is not overdone Jambalaya originates from Spanish paellaCreole kitchen-sink wizardry at Cafe BellaNew Orleans Red Jambalaya smokey and hotOn account of Tasso-spice-pork that it's got Jambalaya is for parties and family daysSee from my descriptions its myriad waysThe creation a timeless testament livingSharing celebrations with bountiful givingBy Patrick Mackeownwww.bookscape.co.uk
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