Hi, all,
Greetings from drought-parched and then flooded New Jersey.
Jan, thanks for the jambalaya recipe! I'd like to put in my two cents, if
you don't mind.
In any recipe that normally calls for seafood (specifically, diced clam,
etc.) I add a half cup of small tvp chunks. Both the color and texture are
really close and it works well in spicy dishes - plus you get the nutritional
bonus from the soy.