Jam-ba-LAY-a

(Can't you just hear the soup Nazi from Seinfeld say that?!)

I've never been to New Orleans. I've been obsessed with its cuisine for weeks, though - ever since we attended a dinner cooked by 2 New Orleans natives (he's a financial planner and she's an attorney/judge) - Shrimp Remoulade, Chicken & Sausage Gumbo, Fried Catfish, Crawfish Pie, Bananas Foster... The food was incredible!

I contemplated, for a little while, a New Orleans themed 4th of July party this year but went for the Backyard BBQ instead. Tonight, however, I made my first Jambalaya. It was a simple recipe - not 100% "authentic" perhaps - but fantastic (and embarassingly simple) nonetheless.

Jambalaya
Courtesy of: Paula Deen (FoodTV)
Serves 4-6

2.5 c. water
1-14 ounce can diced tomatoes
1-8 ounce can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4" slices
1 c. long grain rice3 T. dried minced onion
1 T. dried parsley flakes
1 T. beef bouillon granules
1/2 t. dried thyme leaves
1/2 t. garlic powder
1/2 t. ground black pepper
1/4 t. cayenne pepper
1/4 t. salt
1 bay leaf
1/2-3/4 pounds of medium fresh shrimp, peeled and deveined

In large pot, mix all ingredients but shrimp. Bring to boil over medium-high heat. Cover and reduce heat - simmering for 20 minutes. Add shrimp (make sure tails have been removed) and cook for additional 5-7 minutes or until shrmp are pink.

Enjoy! (We sure did!)