I have been doing a lot of diary-free cooking lately because of my husband, so here is a twist on a classic Italian dish. Pasta Carbonara usually consists of eggs, cheese, bacon and black pepper, but I lightened and flavored it up a bit. I promise that you won't be disappointed. This makes a large amount, so I recommend this for a family dinner, party, or dividing the recipe in half.
This is a classic dish that there are literally thousands of different recipes for. There are two main varieties of jambalaya: Creole and Cajun. Creole style jambalaya includes tomatoes and Cajun does not. Both varieties use the "holy trinity" of peppers, celery and onions, but the Cajun version (since more characteristic of the swamp lands of Louisiana) use a wider variety of meats including: crawfish, shrimp, oysters, alligator, duck, and turtle. This recipe leans in both directions, so I'm calling it "Crajun" Style Jambalaya.
I remember going to Denny's with my parents when I was younger and my dad always ordered Shrimp Scampi; this dish is inspired by that. I tried to recreate the scampi base and then added a few twists to make it my own. I have a feeling he would approve of this recipe with two thumbs up. This one is for you papa!!
