ambalaya experienced a brief jump in popularity during the 1920s and 1930s because of its throw-everything-but-the-kitchen-sink-in-the-pot composition. The dish was little more than the rice and vegetables the populace could afford, but the recipe grew from humble roots. We tried to make it even easier – we have the rice, the vegetables and the seasoning – you brown the meat you want and when that is just right – then you brown up that rice just a bit (takes off that starch) then toss in the water and seasoning and – turn done the heat – put on the lid – go take yourself a little nap and then get ready for some good eats!