Andouille Sausage Jambalaya
Mardi Gras made the list in Patricia Schultz’s book, 1000 Places To See Before You Die but a side note should be added to include that whatever happens at Mardi Gras should go to the grave with you too!
I’m not sure how much I will ever reveal about my first trip to Mardi Gras. It did involve a trip to Pat O’ Brien’s, hurricane stained clothes and being asked to dance by a guy with women’s underpants strung around his neck (they still had the price tag on them!). Great fun and great memories that I’ll take to the grave - peace, love and Fat Tuesday!
3 cups cooked white, long grain rice
3/4 – 1 lb andouille sausage, preferably turkey
1/ 2 green bell pepper, diced
1/2 large onion, diced
2 celery stalks, diced
1 tbsp olive oil
1 6oz. can tomato paste
Prepare rice according to package directions but substitute chicken broth for water for cooking. Make enough for 3 cups cooked rice.
Heat olive oil in a large pot over medium-high heat. Add peppers, onions and celery cooking for 5 minutes. Add sliced sausage and cook for an additional 2 minutes.
Reduce heat to medium-low and stir in tomato paste. Cook for a few minutes and then add rice, mixing well. Cook for about 15 minutes before serving being careful not to burn the rice.