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Message: [QUOTE="Bigboote, post: 3444431, member: 7631"] Tulane is always a favorite, as it means Cajun/Creole food. I actually made gumbo on Friday and red beans and rice Sunday, but as you might guess, I cook a lot of Cajun. Tonight will be pasta jambalaya. Yes, jambalaya does literally mean pig and rice, but pasta jambalaya i a real thing. I don't remember where I had it, it's been so long. But I loved it and made up a recipe that approximates what I had pretty well. Best thing is, it's REALLY easy. 1 lb spicy sausage, 1 lb shrimp, 1 big can of tomato puree, and a few tsp of Tony Chachere's, all for 1 lb linguine. serve with real bread and fresh parmesan/romano. Along with regular jambalaya, it's one of the highest taste-to-effort meals in my arsenal. [/QUOTE]