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  • Bayou Blend Seasoning

  • 2 tbsp olive oil

  • 11/2 pounds andouille sausage sliced diagonally 1/2 inch thick

  • 2 tbsp unsalted butter

  • 11/2 cups of yellow onion

  • 2 red bell peppers seeded and large-diced

  • 2 cups celery (3 stalks)

  • 1 (28 oz) can whole peeled tomatoes (San Marzano)

  • 2 jalapeno peppers seeded

  • 3 cloves garlic, 2 tbsp tomato paste

  • 1 cup dry white wine such as Pinot Grigio

  • 5 cups of chicken stock

  • 3 cups extra- long grain white rice

  • 1 pound (16-20) shrimp tails on, peeled, and deveined

  • 1/2 cup flat leaf parsley

  • 1/2 cup sliced scallions, white and green parts,

  • 1/4 cup freshly squeezed lemon​

  • Brown rice

Jambalaya, bayou blend seasoning


  1. Season the shrimp with a sprinkle of the Bayou Blend Seasoning

  2. Melt the oil in a large Dutch oven

  3. Add the sausage and cook over medium heat for 8-10 minutes, turning the pieces until browned

  4. Remove the sausage to a bowl with a slotted spoon.

  5. Add the butter to the oil in the pot, then add the onions, bell peppers, celery, 1 tbsp salt and a little pepper and cook over medium heat for 10 minutes, until the onions are translucent.

  6. Add the tomatoes, jalapeño peppers, garlic, tomato paste, 4 heavy pinches of Bayou Blend Seasoning, and cook for another 2 minutes.

  7. Add the white wine and scrape up the browned bits in the pot.

  8. Add the stock, rice, sausage, (you could also add cooked chicken here) and bring to a boil while stirring the pot so the rice does not stick.

  9. Next, cover the pot, reduce the heat to low, and simmer for 20 minutes.

  10. Stir in the shrimp and simmer covered for 5 more minutes.

  11. Off the heat, stir in the parsley, scallions, and lemon juice.

  12. Cover and allow to sit for 10 to 15 minutes, until the rice is tender and shrimp are fully cooked.

  13. Serves 8-10. May as well drink the left over Pinot Grigio or a Riesling, Sauvignon Blanc, or a Chardonnay!

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