1 tbsp butter
1 can diced tomatoes, undrained
1 small can tomato paste
2 onions
1 green pepper
4 tsp Worcestershire sauce
3 tbsp Tabasco
2 cloves of garlic
1/4 tsp cayenne pepper or red pepper flakes
1 tsp dried thyme
Salt & pepper to taste
1 pound sausage
2 pounds cooked shrimp
1 cup uncooked rice
1/3 cup water

Melt butter in heavy saucepan.  Sauté shrimp and sausage and then remove. Add vegetables to pan and stir over medium-high heat until tender.  Stir in rice and water; bring to boil, cover and simmer for 20 minutes.  Fluff rice and stir in sausage and shrimp.  Heat through.

Or buy Zatarain’s New Orleans style jambalaya mix and follow directions.  Add whatever meat and vegetable sound interesting.


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