Louisiana Jambalaya Giant Bird Chew
Louisiana, Jambalaya Capital of the World
Recipes that kings envy are here unfurled
Crayfish and sausage, oysters and shrimp
Combinations making hardy tastebuds limp
Onions, green, and cayenne peppers too
Smartly julienned and added to the stew
Simmer gently, relax and have fun
But mindful your creation is not overdone
Jambalaya originates from Spanish paella
Creole kitchen-sink wizardry at Cafe Bella
New Orleans Red Jambalaya smokey and hot
On account of Tasso-spice-pork that it’s got
Jambalaya is for parties and family days
See from my descriptions its myriad ways
The creation a timeless testament living
Sharing celebrations with bountiful giving
Patrick Mackeown, June 2006
Picture by Katarzyna Bienias
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You might also like to read this Christmas poem, which is also suitable for kids:
