Some of you may know from my past posts about Mardi Gras and my trip to the South, that N’awlins holds a very special place in my heart! When James and I went last year, I really felt at home in the city. The food, the music, the art, the people…there is so much to love that I just can go on and on.
Since so much about N’awlins revolves around food…I thought I would post a “semi-homemade” recipe from my personal collection. It’s a great “last minute” meal for those who would like to make something quick and yummy to celebrate today’s Mardi Gras festivities!
(1) box of Zatarains Jambalaya Mix
(1) cup of chopped celery
(1) cup of chopped white onion
(1) lb. of 16-20 count sized shrimp (peeled and deveined)
(1) lb. of andouille sausage
Cayenne pepper (to taste)
Crushed red pepper flakes (to taste)
Garlic powder (to taste)
Prepare the Jambalaya mix as stated by the recipe on the box. Add the chopped celery and onion to the mixture. Season with the cayenne pepper, red pepper flakes, and garlic power. (I tend to go heavy on the cayenne pepper because I like it SPICY) Add the sausage and shrimp towards the end of the cooking process, as stated on the box recipe. You can also add chicken, but I prefer shrimp and sausage jambalaya. (yummo!)
That’s it y’all….now you can serve and enjoy!
Now I don’t go around doing box recipes for my creole cooking…but when I am trying to whip something together real quick, I have no problem using the box mix as my base. If you do prefer a real recipe to a shortcut, check out my favorite Food Network chef, Paula Deen’s recipe. (photo courtesy of Food Network)