Maybe calling it “purple” is being generous, but it’s not exactly black either. 
This is a recipe I pulled together from a few sources, the most helpful being The Gumbo Pages. I consider this website the bible of online Cajun & Creole food. The reason mine is this “special” color is that I used Forbidden Black Rice instead of white or converted rice. You can make this recipe with white or brown rice and your color palette will be way more traditional.
We grew up eating jambalaya regularly when we lived in Lafayette, LA. Read the rest of this entry »
The rice has nothing to do with Oregon, I just like it. But the halibut, the herbs, nuts, eggs and cornmeal in the crust are local. As are the berries, wine and onion in the sauce, and the kale. The fish recipe is based on a recipe from the current 