Mardi Gras made easy


I love Jambalaya.  And with Fat Tuesday this last week I thought it was a perfect time to bust out a super quick and easy jambalaya recipe form the archives.  Now as you may or may not know, Scott is not a seafood fan.  I’ve gotten him to eat some fish, but that’s about it.  Definitely not a shrimp fan.  And most jambalaya recipes include shrimp (which in my book is a good thing!)  Fortunately for Scott, this recipe does not include shrimp – only sausage.  And as much as it saddens me, the lack of shrimp actually makes this recipe even easier, especially to throw together during the week.  Although if you have nothing but shrimp fans in the house, I’m sure you could steam the shrimp on top of everything in the last few minutes of cooking time.

I’ve tweaked with the recipe a little, made it a little simpler, cut it back some (original recipe was HUGE and would feed the whole neighborhood!).  But the basics are still the same. 

hope you enjoy and laissez les bon temps roulez! (Let the good times roll!)

Creole Jambalaya
Adapted from Southern Living cookbook

1 tbsp Extra Virgin Olive Oil (EVOO)
1 large onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
1 lb smoked sausage, diced
8 oz tomato sauce
salt and pepper
1/4 tsp cayenne pepper
1 tbsp Cajun seasoning
2 cups rice, cooked

Heat EVOO in a large skillet over medium heat.  Add onion, bell pepper and celery and saute until tender.  Add sausage, tomato sauce, salt and pepper, cayenne and Cajun seasoning.  Cook, stirring occasionally, until heated through and bubbly, about 5-7 minutes.  Add rice and cover, reduce heat to med-low.  Cook approximately 10 minutes or until everything is heated through.  Serves 4 people.


One thought on “Mardi Gras made easy

  1. Pingback: Black Bottom Cupcakes « Peace, Love and French Fries

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