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"This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer."

Ingredients: salt & freshly ground black pepper, dried thyme...

"A recipe from Chatelaine Food Express Quickies.
You'll get the best results with freshly picked tomatoes."

Ingredients: dried basil, dried thyme...

"This is from Cooking Light magazine."

Ingredients: Dijon mustard, fresh chives...

"VERY INEXPENSIVE.... AMAZINGLY DELICIOUS....PREPARES IN 20 MINUTES!
My sister makes this amazing recipe for large and small crowds. For such a simple dish, it always impresses. My husband does not like black beans... but he ate this to be polite and LOVES it now! My children were forced to try it and now ask for it by name."

Ingredients: corn tortillas, dried basil...

"Here is one of my famous salsas."

Ingredients: cilantro, corn, green onions...

"Tempeh has a nutty texture and is perfect for stews. This is a New Orleans style dish, the tempeh is braised to soak up the Creole seasonings. Enjoy!"

Ingredients: dried basil, fresh ground black pepper...

"Delicious served with cream cheese and crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: currants, sugar, water...

"A romantic preserve from the deep South. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html..."

Ingredients: rose water, orange blossom petals...

"This recipe is supposedly from Count Arnaud's family, founders of the renowned Arnaud's Restaurant in New Orleans, LA."

Ingredients: creole mustard, hot paprika...

"An icy refresher. Freezing time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: oranges, sugar, water...