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Try This Skillet Jambalaya Recipe for a Mardi Gras Meal

Feb 08, 2018 04:50PM ● Published by Linda Ditch

Mardi Gras is Tuesday, February 13. Yep, next week! Traditionally, it’s the last day to party before the start of Lent on the next day, Ash Wednesday.

This time of year brings with it cravings for New Orleans-style food. Maybe it’s a longing for the heat of the city, which conjures images of ornate iron balconies, people strolling down Bourbon Street, and jazz flowing from club doors into the thick, humid air. Perhaps it’s the spicy seasonings of home-style dishes that can warm the soul this time of year.

Jambalaya is a traditional New Orleans dish. The original recipe isn’t difficult, but this skillet version is even simpler since it utilizes leftover rice. (Now you’ll have something to do with those containers of white rice that always seem to be left after every Chinese take-out meal.)

Everything is cooked in the skillet, so clean up is minimal. Best of all, the taste is . . . wow!

Skillet Jambalaya
Serves 4
  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • 1 (14.5-oz) can petite-diced tomatoes, drained
  • 1 Tbsp Creole seasoning (see recipe below)
  • 1 lb smoked sausage, sliced
  • 1/2 lb raw shrimp, peeled and deveined
  • 2 cups cooked rice
Instructions:
  1. Heat the oil in a large skillet over medium heat. Add the onion, green pepper, and celery. Sauté until tender and the onions are translucent. Add the garlic and cook just until it becomes fragrant, about 30 seconds.
  2. Stir in the diced tomatoes and Creole seasoning. Add the smoked sausage and cook until it’s heated through. Then add the shrimp and cook for 2 minutes.
  3. Stir in the rice and continue to cook until the rice is warm. Serve. 

Almost Emeril Lagasse’s Creole Spice Mix
Makes 2/3 Cup
  • 2 1/2 Tbsp paprika
  • 2 Tbsp salt
  • 2 Tbsp garlic powder
  • 1 Tbsp black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme
  • 1 tsp cayenne pepper, or more to taste

Place all ingredients in a bowl and stir to combine well. Store in an airtight container. (A Mason jar works well.) 

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