My Dad was raised on the gulf coast, in Beaumont, Texas. He had relatives, including some of the Cajun persuasion, in Port Arthur, Sabine Pass and parts east. I remember having Jambalaya or shrimp Creole for "dinner" in the late 1940's and '50's. Dinner was the large traditional mid-day meal, as opposed to our lunch. My grandfather would come home for a two-hour dinner break, then go back to his hardware store. Supper was the evening meal and was much lighter - often soup or salad or leftovers. When you think about it, it makes more sense than eating a big meal just before going to bed.

Okra was a staple, along with rice and shrimp, which were plentiful then. A little "side meat" was common, along with black-eyed peas, butter beans (baby limas)and some type of greens. The greens could be turnip, mustard or collard.

By the way, Jo Stafford was among the popular vocalists of the timed who recorded "Jambalaya." Her version was widely played on the radio.