We all know that Mardi Gras is just around the corner, Tuesday March 8 and for those who have never visited the great state of Louisiana, Chef Carolyn Shelton is sharing information about Louisiana food and what makes is so unique.

Jambalaya originated in southern Louisiana around the bayou where food was scarce and folks were searching for a simple inexpensive way to feed their large families.  The word origin combines Jambon from the French meaning ham, and Aya meaning rice in African, since there were many slaves in the Louisiana at the time. One popular belief is that it originated from the Spanish rice dish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is as different as the people who make up the residents  of Louisiana and is said to incorporate seafood, ham, smoked sausage rounds and chicken, although it doesn’t have to have all those ingredients.

Gumbo was a staple in Louisiana kitchens long before written records of the dish existed, and there are many myths surrounding its origins. One bit of common knowledge is that African slaves had their hand in the pot since many recipes included okra, known in many English-speaking countries as lady’s fingers or gumbo; its a flowering plant in the mallow family, valued for its edible green seed pods and originating in Africa.

It’s been 33 years since Creole Feast was published and there has never been another book like it. Today we’re taking time to feature a book that highlights the accomplishments of great African American chefs  from the Big Easy.

Mardi Gras is just around the corner, on March 5th this year and most visitors will plan to arrive no later than Saturday, March 5, 2011 in order to enjoy an extended weekend of festivities. If you have never been to New Orleans and you would like to “Laissez les bons temps rouler” (Let the good times roll) there is one place you must go and one chef you must see.