There is something about summertime that makes me crave New
Orleans-style food. Maybe it’s the heat and humidity, which brings to mind
images of ornate iron balconies, people slowly strolling down Bourbon
Street , and jazz music flowing out club doors in
the thick, humid air. Perhaps it’s the spicy seasonings of home-style dishes that
seem ready-made for the heat that settles over everywhere this time of year.

Jambalaya is a favorite dish I’ve made for years. The original
recipe isn’t difficult, but this skillet version is even simpler since it utilizes
leftover rice. (Now you have something to do with those containers of white
rice that always seem to be left after every take-out Chinese meal.) Everything
is cooked in the skillet, so clean-up is minimal. Best of all, the taste is…wow!
(Or should I say, “Bam!”)
Serves 4
2 tablespoons olive oil
1 medium onion, diced
1 green pepper, diced
2 stalks celery, diced
1 clove garlic, minced
1 14.5-ounce can petite diced tomatoes, drained
1 tablespoon Creole seasoning (see recipe below)
1 pound smoked sausage, sliced
1/2 pound raw shrimp, peeled and deveined
2 cups cooked rice
Heat the oil in a large skillet over medium heat. Add the
onion, green pepper, and celery. Saute until tender and the onions are
translucent. Add the garlic and cook for a bit until it become fragrant, about
30 seconds. Stir in the diced tomatoes and Creole seasoning. Add the smoked
sausage and cook until it’s heated through. Add the shrimp and cook for 2
minutes. Then stir in the rice and continue to cook until the shrimp is cooked and the rice is warm.
Serve.
Almost Emeril
Lagasse ’s Creole Spice Mix
Makes 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne pepper, or more to taste
Place all of the ingredients into a bowl and stir to combine
will. Store in an air-tight container. (I use a Mason jar.)
1 comment:
I must say I would love to go to New Orleans some day so you are tweaking those old wanderings with this post.
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