Jumble-Eye or As Most People Here Say, Jumble-Eye-Yah

Jambalaya is a Louisiana dish we can credit to very early attempts at making paella in the new world. It evolved into what are now known as the red or Creole, tomato containing, jambalaya and the brown or Cajun jambalaya, made with no tomato. The red or creole is more Southeastern Louisiana in and around New Orleans. It will typically have shrimp, chicken and sausage like andouille or smoked. The brown, containing no tomato, is the swamp man's stew, made using any mixture of wild game one might find in the Louisiana Bayou: venison, boar, alligator, and any number of smaller mammals, birds, reptiles and crustaceans.

Right about now, you must be wondering, why are we getting the history of jambalaya. Neptune's is the restaurant at the corner of Shore and Beach. It's a light-blue building with a perfectly placed tiki bar that looks out at the bay. Misters and fans ensure comfort and enjoyment in any weather. That moment that doesn't get any better, the one people are always chasing, is on that tiki bar under those misters and fans in front of a plate of Neptune's jambalaya and a lime-half which when squeezed on, makes all the hidden flavors POP! Jumble-eye the world wide and this is the one that would of made my jumble-eye-cookin' mamma proud.

Thank you, Neptune's and Chef Tony, for the wonderful experience, only made that much better by the service. If you the reader have realized at this point that I did not say whether they served me a Creole or a Cajun style, you're right. You'll have to get down there and find out for yourself, won'tcha.