Louisiana Fast

I’ve been fortunate that my career (or various careers) have taken me all over the world.  I’m a pretty adventurous eater and try to bring a lot of those flavors home to my (equally well-traveled) wife, and the kid. All that being said, the various cuisines of the United States don’t appear too often on our table.  I tend not to deep fry things, hotdish is disgusting, and I haven’t found a lot of variety in Creole cooking, where I often find the dominant flavor to be Tabasco (not that there’s anything wrong with Tabasco).

The one exception to the above: Jambalaya.  I love the stuff. Its a great meal on a hot muggy day, and in the grand scheme of things, pretty quick and easy to make.  I’m Italian though, so I can’t just wake up one morning and decide to decide to make Jambalaya — I needed a starting point; enter Emeril Lagasse,  This recipe marks a good starting point, although I change it up quite a bit.

  1. I brown the Andouille sausage. It gives the meat a nice caramelization and gives the veggies something tastier to sautee in rather than just plain oil
  2.  I way up the peppers in this recipe to add both color and flavor, so I add any color variety of bell pepper I can find, as well as poblano, jalapeno
  3. I drop the chicken. I know this is sacrilege to some, but honestly, its too easy to dry out in this dish
  4. Instead of chicken stock, I’ll make a shrimp stock from the shells and a few other veggies which really brings out the flavor of the shrimp in the dish.

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