An Anne & Steve review
The Hub - Best Jambalaya We’ve Ever Had.
The back room
We began with a home made bowl of carrot ginger soup and large platter of superb beer battered onion rings. Anne had the grilled chicken sandwich topped with bacon, cheese, tomato, lettuce and red onion with a side of fries hold the bread (because she’s gluten-free) which she devoured and enjoyed, plenty of food for a full meal and don’t forget the tasty pickles.
Steve had the Jambalaya and it was the best he’s ever had. The side salad was a fresh mélange and full of nice ingredients. The balsamic vinaigrette was well made and flavorful.
We had freshly brewed ice tea since it was the middle of the day, but there is a full bar including a nice selection of beers and wines. The food includes everything from hamburgers to homemade soups to vegetarian spring rolls and roast beef melts.
Now on to the Jambalaya...
When we went to The Hub recently we had what we believe is the best Jambalaya we’ve ever had and the menu states that the chef is trained and experienced (10 years) in Cajun cuisine and the flavor and spice of this dish was spectacular. The freshness of the ingredients, the perfect texture of the rice, the subtle clear chopped tomato broth and the carefully selected shrimp, chicken and andouille sausage pieces were heavenly and divine and I thought to myself that this was possibly the most "authentic" version of this dish.
So before going off half-cocked and writing this review I first consulted with a woman of Creole ancestry that I know born and raised in the lower 9th ward of New Orleans who knows her food and knows how the dishes are supposed to be prepared. She explained to me that as far as Jambalaya is concerned there is first the basic difference of whether it’s cooked in a Cajun or Creole style. She also added that her family argues all the time about what when where and how these dishes are prepared. The Cajun style of cooking really originates in Lafayette or Baton Rouge where the first language is still mostly a French derivation. Their Cajun style is a brown sauce based Jambalaya made brown from the drippings of the different sautéed meats that go into it: andouille sausage, chicken and whatever else they got to put in there. While the Creole tradition from New Orleans is more seafood based because it’s "by the ports".
The New Orleans Jambalaya is a tomato sauce based dish that we Northerners see most. It begins with the holy trinity: celery, onion and bell pepper cooked with the rice in the meat/fish broth. Garlic, chopped tomato chuncks and a whole bunch of Cajun spice is what probably made The Hubs stellar best of both worlds version and one heck of a dish no matter where you’re from.
For good quality and for not too big a bill we recommend The Hub with no reservations