Bob Terwilliger wrote:
> Dean replied to aem:
>
> > Tomatoes would be good. Many such recipes call for thyme and cayenne
> > pepper. A bit of garlic is also good. Tabasco is also frequently called
> > for, as are bay leaves.
>
> I think this is just about spot-on, but I'd DEFINITELY call for the bay
> leaves and cayenne, and note that the tomatoes ought to be peeled and
> chopped before putting them into the jambalaya. I agree with the thyme
> recommendation, though I don't think it's mandatory, and a touch of sage
> wouldn't be amiss, either. To gild the lily, if you've got some frozen
> shrimp, throw in a few towards the end of cooking.
>
Thanks. I've got a huge thyme plant; I'll put a large sprig in and
then remove it at the end. And I'm going to go with bay leaf and
cayenne pepper. Still thinking about the tomatoes. I'm not accustomed
to using them in this kind of dish. Instead, I may go pick a head of
red leaf lettuce and use the tomatoes in a salad. -aem