Wednesday, February 17, 2010


In honor of Mardi Gras, I am re-posting this recipe for jambalaya (originally posted on September 9, 2009).

My husband and I visited New Orleans in 2004 (this was pre-Katrina).

We went there for our "babymoon".

My favorite part of the trip was getting to eat at so many great restaurants. Perfect for a pregnant woman :) Here we are at Emeril's.

Beignets and coffee from Cafe Du Monde...Mmm, I was in heaven.



1 tablespoon olive oil
1/2 large onion, diced
1 celery stalk, diced
1/2 green bell pepper, diced
1-2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1/8 teaspoon cayenne pepper
1 tablespoon tomato paste
6 ounces andouille sausage, sliced (about 2 links)
2 1/2 cups low sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp

Heat the oil in a large Dutch oven over a medium heat. Add the sliced sausage and cook for 8 minutes. Then add the onion,celery, pepper and garlic. Saute until they begin to soften, about another 8 minutes.
Mix in the spices,tomato paste,chicken broth and the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste.

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