I've always been someone for whom the day after Thanksgiving was always a happier time than the holiday itself. I got the day off when I was at school, and most of the jobs I've ever held the day has either been free or a paid "holiday", when I was expected in at work but not expected to do anything other than keep my chair warm til lunchtime, when I would take off. Needless to say, it's a much better sports day; while the Friday after always has a great slate of college rivalries and showdowns, Thanksgiving is famous for having probably the weakest selection of games of all the holidays: mediocre NFL, no good college games, no hoops or hockey worth mentioning. MLK Day is much, much better.

The appeal of the evening's feast has always escaped me as well. To put it bluntly, roast turkey sucks. I am always left wondering why my mom would always enthusiastically save portions of the turkey for leftovers; why would I want to eat something that was dry as toast when it was originally served. Was keeping it in the fridge for a few days going to loosen up the meat? Safe to say, it's the only time of year I consider putting candied yams or cranberries on my dinner plate, and I have never been a big fan of mashed potatoes. Thanksgiving, bah humbug !!

So a couple of years ago, I decided to take matters into my own hands. Rather than suffer my parents' (or one of my assorted aunts') cooking in silence, I would contribute in a more positive manner to the holiday. I invented (I think) my own Thanksgiving masterpiece, Turkey Jambalaya. It took a couple of hours to prepare, but at least I knew there would be something in the feast that I knew I would eat with a certain enthusiasm, it was a way I contribute to the family, rather than being a mere parasite during the holiday, and it killed time I would have spent sitting like a blob on the sofa watching an execrable Detriot Lions game.

It's not a hard recipe. Take some sliced turkey chunks, and submerge them in cayenne pepper. Use fresh, uncooked shrimp (one of the things that takes awhile with the preparation is deveining the creatures) and either andouille or turkey sausage. I also like to add lobster pieces; they go well with the rice. The rice and spices take a little longer to prepare; the proper way to make jambalaya can be found in the appropriate cookbooks, but Zatarain's mix is a speedy if bland substitute. Add the turkey and sausage after the rice has boiled, and add the shrimp and lobster towards the end. Stir frequently, and liberally add cayenne pepper. Bay leaves are a nice touch at the end. A minute before you turn off the heat, add salt and just a little gumbo file. Let it sit for a half hour.

Always make enough for two portions: yours, and the rest of your family (just kidding). And I tell you, there is nothing like having your host (my cousin's hubby) ask you specifically to leave the leftovers with him. When someone you hardly know praises your dish, you finally get to a chance to see why it was your mom used to slave away in the kitchen on Thanksgiving: not for signs of appreciation or thanks from others, but from a sense that you contributed something to the happiness of others.