Mardi Gras, or “Fat Tuesday” is traditionally the last day to kick up our heels and eat lavish, decadent foods prior to the start of Lent on the following day, Ash Wednesday.
I am happy to kick up my heels at any time, and celebrating Mardi Gras with a delicious dish of Jambalaya suits me fine. Hope you will enjoy trying this recipe. Suggested varietal oils to use in it are Marisolio’s Hojiblanca or Arbequina Extra Virgin Olive Oils. Both these oils are on the milder side, giving just the right amount of olive oil flavor, but not too much. I love using either one in this recipe, but both are delicious served as an appetizer bread dipping oil as well. Come by the shop at 488 Main Street, Murphys, CA, to taste and pick up some for your pantry! Call (209) 728-8853, to order by phone.
1 T. Marisolio Hojiblanca or Arbequina Extra Virgin Olive Oil
1/2 lb. smoked sausage, sliced
1 onion, chopped
1 bell pepper, chopped
1 cup celery, chopped
salt to taste
1/2 tsp Cajun Seasoning (such as Louisianne) or more to taste
1 cup uncooked white rice
14.5 oz can diced tomatoes and juice
1 T. minced garlic
2 cups chicken broth
3 Bay leaves
1/4 tsp thyme
1 lb. peeled, deveined shrimp
- Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving. Serves 8.