“New Orleans food is as delicious as the less criminal forms of sin.” ~ Mark Twain

I was never much of a Jambalaya fan.

That’s because the only Jambalaya I ever had was the mix kind in a box that had a fake tasting pasty red sauce.

But like anything – homemade is always better.

And now I’m a fan. 🙂

Worked perfectly for my Mardi Gras themed dinner a couple nights ago.

Jambalaya

(adapted from Plain Chicken)

  • 1 lb shrimp, peeled and deviened
  • 1 teaspoon cajun seasoning
  • 2 tablespoon olive oil
  • 1 pound smoked turkey sausage, sliced
  • 1 (28 ounce) can diced tomatoes with juice
  • 3 Tbsp dried minced onion flakes
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 tsp minced garlic
  • 2 teaspoons Cajun seasoning
  • 0 -1 teaspoon cayenne pepper (depending on desired heat) – I used 1 and it was pretty warm
  • 1/2 teaspoon dried thyme
  • cooked white rice

Season shrimp with cajun seasoning and saute in olive oil in large skillet for 5-6 minutes. Remove from pan, set aside.

Brown sausage in same pan then add tomatoes, onion, broth and seasoning. Bring to a boil and simmer for 30 minutes. Add shrimp back in and simmer for additional 10 minutes.

Serve over rice with crusty bread or garlic cheddar biscuits.

Finish the dinner off with Mini-King Cakes.

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-abp

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