From Our Editors
Turtle soup, muffalettas, crawfish, and andouille sausage—these are the hallmarks of Cajun and Creole food, cuisines that originated in the land of deep drawls and hurricanes in a glass. Studying under some of New Orleans's most famous chefs, such as Chef Emeril Laggasse, Chef Moses Jackson learned the intricacies of Cajun and Creole cooking, tucking 20 years of culinary experience under his belt and into his dishes. Today, at The Jambalaya Room, Chef Jackson crafts a menu of the food he's craved since moving to DC, promising to deliver the most authentic experience north of the gulf. In his dishes, he uses only the freshest ingredients, evidence of his dedication to quality food that he learned as a child while cooking with his mother Annabell.