I took the plunge and ordered the seafood jambalaya. It is not often that I’ll ever order a jambalaya since you have to trust the quality and quantity of the seafood at the place. If not, you’re likely to end up with an icky, glorified rice bowl. It needs to have rice and a rich, spicy tomato broth. Check and check at Ebbitt’s. But it was the additives that needed to be plentiful and stellar to make this a worthy jambalaya. Chicken, andouille sausage, scallops, calamari, shrimp, clams and mussels. It was not a bad mix, quite attractive in fact, and they gave me quite a bit. It was all quite tasty. My only complaint was that the scallops were tiny, the shrimps were anemic and the chicken was in strips. If I was presenting a high-end jambalaya for nearly $20, I would have a few jumbo shrimp, a little dark meat of the chicken too and perhaps sea scallops over bay scallops. Now I know that the taste was good and that should be good enough, but we often eat with our eyes too and this one just didn’t quite pop out of the bowl visually like you might imagine an amazing jambalaya would.
You can also read my reviews and recipes in my blog at www.autofoodography.com.
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