Monday, April 21, 2008
A nice spin on Jambalaya
We like jambalaya. Spicy sausage, rice, veggies, hot sauce to taste - what's not to love in a quick weeknight meal. We have even been known to use Zatarain's packaged version. I clipped this recipe from the March Food & Wine, and gave it a whirl. Chicken andouille,
, the usual holy trinity plus some garlic
, chicken stock & water, plus jasmine rice.
After it all simmers, stir in about 1/2 lb of crabmeat and let warm. Served with hot sauce on the side and a Caesar salad, all we were missing was some Abita beer (we had Spaten instead).
Easy and good!