Tuesday, March 4, 2014

Laissez les bons temps rouler!!

Mardi Gras!!!

It is a cold and icy Fat Tuesday here in the south and we only have more winter weather coming our way! At this rate, the schools may be in session through Summer break. I will say that this cold weather is a perfect match for my Jambalaya... nothing like a little creole in NW Arkansas!

Southern Jambalaya

Ingredients:

1/2 Medium Onion, chopped
1/2 Green Bell Pepper, chopped
2 stalks Celery, chopped
2 Tbsp Butter
2 Garlic Cloves, minced
1 lb Kielbasa Sausage
1 can (10.5 oz) Beef Broth
1 can (28 oz) Diced Tomatoes, undrained
1 cup White Rice, uncooked
1 cup Water
1 tsp Sugar
1 tsp Dried Thyme
1/2 tsp Chili Powder
1/4 tsp Pepper
2 tsp Creole Seasoning
1 lb uncooked Shrimp, fresh or frozen, peeled, deveined 
1 tsp Parsley


In a large pot, melt butter and saute onion, bell pepper and celery until tender. Add minced garlic and saute until garlic becomes fragrant. Add sausage, broth, tomatoes, rice, water, sugar, thyme, chili powder, pepper and creole seasoning. Bring it a bowl, reduce heat, cover and simmer for 25 min or until rice is tender. Add shrimp and parsley and cook until the shrimp just turn pink. 

Enjoy!!!!!

I love a good One-pot wonder! ;)
Bon appetit!

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