Okay, I know that Nashville isn’t considered Cajun or Creole country, but hey, country singers haven’t traditionally sung to digital drum loops either so what’re you gonna do? I, for one, can’t limit my jambalaya intake to time spent on the Gulf coast and the bayous (y’know, “True Blood” territory.) And once you try this stick-to-your-ribs, cures-what-ails-ya recipe, you won’t want to wait either. If you don’t already own a cast iron skillet, here’s your excuse to go get one. Seriously. I swear by them, as do most other cooks in the South and across this great land. I’m so passionate about my cast iron skillet that I wanted to stop at the Lodge cast iron factory here in Tennessee, en route from Chattanooga. (Alas for me and luckily for my driver on that journey, it was a Sunday so the factory was closed.) Whether you buy one pre-seasoned or inherit one that’s been seasoned with lard by the previous four generations of your family, this is one cooking implement that no kitchen–Southern or not–should be without.
