Sausage and Shrimp Jambalaya

Mardi Gras is a huge ordeal if you live anywhere in the south, and even more so if you are from Alabama or Louisiana. Contrary to popular belief, the original Mardi Gras was in Mobile, Alabama. New Orleans followed shortly there after and to some is considered the real Mardi Gras. It's all really dependent on what you want out of your experience. Regardless of where you choose to celebrate Mardi Gras, you're bound to have a great time!!! The last day of Mardi Gras is called Fat Tuesday. It is the last day of the season before the calendar changes into the religious Lenten season. Its the last day for partying, the last day to indulge for many before they enter a season of fasting and reflection in preparation for Easter. For Fat Tuesday I decided to chose a dish traditionally associated with Mobile and New Orleans. I began researching popular "cajun" foods while also considering the ingredients I may already have at the house. Jambalaya. It's a rather simple meal to throw together while at the same time being hearty and filling- AND, I actually had most of the ingredients on had too- which is always nice. It takes about an hour with all prep and cook time, so take that into consideration when planning. so without further delay.....

The original recipe came from Gimme Some Oven. I love her blog and often use her recipes for inspiration.

Ingredients:

1/2 lb peeled/de-veined raw shrimp

12 oz connecuh sausage- cut into medallions

1 green bell pepper- diced

1 can (12-14oz) diced/crushed tomatoes (drained)

1 stalk celery- diced

2-3 jalapeno peppers diced ( I used already sliced jalapenos so the equivalent of about 1/4 cup)

1 cup okra (can be fresh or frozen- I wouldn't suggest canned, It may be too slimy)

3 garlic cloves- minced

1 quart chicken broth

1 1/2 tbsp cajun seasoning (I used Old Bay)

1 bay leaf

3 tbsp olive oil

1 tsp thyme

salt and pepper to taste

- Start by warming 2 tbsp olive oil in large skillet or Wok. 

- add peppers, onions, celery, jalapenos, garlic and saute until soft. 

- add the remaining tablespoon of olive oil and toss in the cut sausage, stirring to combine. Since the sausage is already fully cooked, you just need to warm it up a bit! 

- Now add in 3 cups of the chicken broth, tomatoes, rice, cajun spice, bay leaf, thyme, and stir to combine. Bring to a simmer, then reduce heat and let cook for 20 minutes or until rice is tender. Check and stir often so the rice does not stick to the bottom of your pan! 

- When rice is done, toss in the okra and the shrimp. Continue to cook/stir until okra is soft and the shrimp are pink and cooked. 

- Remove bay leaf, and check seasoning levels. Add more salt/pepper/cajun seasoning if desired. If it's too hot, you can always add a splash of lemon juice to tone it down. 

serve and enjoy!!!