In light of Mardi Gras a.k.a Fat Tuesday, being just around the corner, I wanted to make a cajun inspired dish. I use the word “inspired” because I’ve created my own version, this version is kid friendly so I lightened up on the spice,

but please feel free to make this as spicy as your cajun desires.




In search of the perfect cajun recipe, I stumbled across MANY different versions of jambalaya. I decided to go with shrimp and sausage, both of them are a winner on their own in this house, and pairing them just sounded mouth watering.

I found some beautifully fresh shrimp at the store, and I was so excited to get this recipe started.

I’ve made similar rice dishes, but this one definitely holds the most flavor. Jambalaya is hearty and perfect for feeding a large crowd.

Since the kids would be eating this and they aren’t fans of ‘spicy’ I made a few substitutions without cutting down on flavor.

I omitted the cayenne pepper from the spice mix (I’ve included it in the recipe so you can reach full flavor potential). I also used italian sausage in place of andouille sausage, simply because it’s what I had on hand.

This dish is the perfect one pot dinner fix, and don’t feel bad if you won’t be attending any mardi gras festivities because this is sure to be a parade in your mouth.

What you need:

  • 10-12 medium shrimp ,peeled and deveined
  • 2 cooked italian(or andouille) sausages ,cut crosswise
  • 2 tbsp olive oil
  • 1/4 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup celery, chopped
  • 2-3 cloves garlic, minced
  • 1 can diced tomato, drained
  • 2 bay leaves
  • 1 tsp worcestershire sauce
  • 1 cup rice
  • 3 cups chicken stock
  • 1 1/2 tbsp paprika
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp italian seasoning

Begin by combining all seasonings and spices in a small bowl.

In a medium bowl, add shrimp and two thirds of seasoning mix. Rub seasoning into shrimp well, set aside.

In a large saucepan add oil,onions,green peppers,and celery. Cook on med high for about 3 mins. Add in tomatoes and garlic, stir. Add in rice,chicken stock, and remaining spice. Cover and cook on low about 15 mins. Add in shrimp and sausage, cook for additional 7-9 mins

Sprinkle on green onion for garnish and serve


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