Every year on Fat Tuesday I like to make my version of Jambalaya, a Cajun inspired rice dish with fish and sausage. I love Jambalaya because it's the South's take on Spain's paella. There are many variations and usually I cook an elaborate, recipe with long steps. Unfortunately this year I have to work late on Fat Tuesday and as much as I would love to, I won't be able to spend several hours chopping and standing over a stove. So this year, I searched for a quick easy recipe of the classic Mardi Gras dish. Check out the recipe, read more
8 oz. sausage (you can use any type, I recommend Andouille)
1 1/2 c. uncooked rice
1 1/2 c. chicken broth
1 can 14 1/2 oz. stewed tomatoes (undrained)
1 lb. medium or large shrimp, peeled & deveined
1/4 c. onion
1/2 medium green pepper chopped
2 tsp chicken bouillon granules
1 tsp. chopped fresh or 1/4 tsp. dried thyme
1/4 tsp. chile powder
1/8 tsp. ground red pepper (cayenne)
- Cut sausage into 1" diagonal slices. Cook in 10" skillet, until brown.
- Add vegetables and saute until soft and fragrant about five minutes.
- Add remaining ingredients to skillet. Heat to boiling, stirring occasionally, reduce heat. Simmer uncovered 15-20 minutes stirring occasionally until liquid is absorbed and rice is tender.
Makes 4 servings.