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- 3 lbs. frozen shrimp….defrosted, cooked, peeled, and deveined
- 1 pound andouille sausage, sliced
- 1 cup chopped green onions
- 1 cup chopped fresh parsley
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1 and 1/2 cups uncooked white rice
- 4 bay leaves
- 1 (10 oz.) can French onion soup
- 1 (14.5 oz.) can beef broth
- 1 (8 oz.) can tomato sauce
- 1/2 cup of water
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- Black pepper to taste
- 1 stick (1/2 cup) of unsalted butter, cut into pieces
View Full Recipe at Cooking With Libby
.%3C/p%3E%3Cp%3EHusband%20Man%20was%20also%20born%20and%20raised%20in%20the%20neighboring%20state%20of%20Mississippi.%3C/p%3E%3Cp%3EAfter%20living%20here%20in%20New%20Mexico%20for%20almost%20a%20year,%3C/p%3E%3Cp%3Ewe%20are%20gradually%20getting%20used%20to%20the%20culture.%3C/p%3E%3Cp%3EEven%20though%20we%20are%20enjoying%20it,%20we%20do%20have%20to%20say%E2%80%A6.%3C/p%3E%3Cp%3ENew%20Mexico%20is%20not%20Louisiana,%20in%20more%20ways%20then%20one.%3C/p%3E%3Cp%3EFrom%20the%20people%20to%20the%20landscape%20to%20the%20weather,%20they%20have%20their%20differences.%3C/p%3E%3Cp%3EDespite%20this%20however,%20they%20do%20have%20one%20thing%20in%20common,%3C/p%3E%3Cp%3Eboth%20of%20their%20foods%20are%20pretty%20darn%20spicy.%3C/p%3E%3Cp%3EThey%20each%20use%20different%20types%20of%20spices%20to%20achieve%20this%20state%20of%20food%20nirvana.%20%20I%20haven't%3C/p%3E%3Cp%3Equite%20pinpointed%20what%20kind%20of%20spices%20are%20in%20New%20Mexican%20food,%20however,%20I%20pretty%3C/p%3E%3Cp%3Emuch%20know%20what%20can%20be%20found%20in%20Louisiana%20dishes.%3C/p%3E%3Cp%3EThe%20fam%20and%20I%20were%20craving%20some%20spicy%20cajun/creole%20food%20this%20month%3C/p%3E%3Cp%3Eso%20I%20looked%20through%20some%20of%20my%20treasured%20Louisiana%20cookbooks%20and%20decided%3C/p%3E%3Cp%3Eto%20put%20this%20dish%20down%20on%20our%20menu.%3C/p%3E%3Cp%3EI%20have%20never%20made%20Jambalaya%20before%20in%20my%20life%20until%20this%20past%20Sunday.%3C/p%3E%3Cp%3EWhich%20is%20funny%20because%20one%20would%20think%20after%20living%20in%3C/p%3E%3Cp%3ELouisiana%20for%2011%20years,%20%20I%20would%20have%20learned%20to%20cook%20it.%3C/p%3E%3Cp%3ENope.%20%20Never%20did.%3C/p%3E%3Cp%3EI%20ate%20it,%20but%20never%20did%20make%20it.%3C/p%3E%3Cp%3ENot%20anymore%20folks,%20not%20anymore.%3C/p%3E%3Cp%3EWe%20LOVED%20this%20recipe%20and%20have%20decided%20to%20place%20it%20in%20our%20favorites.%3C/p%3E%3Cp%3EGive%20me%20another%2011%20years%20and%20I%20will%20learn%20how%20to%20make%3C/p%3E%3Cp%3Estuffed%20sopapillas%20and%20huevos%20rancheros%20;)%3C/p%3E%3Cp%3E(serves%208%20to%2010)%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20%20Preheat%20oven%20to%20350%20degrees.%3C/p%3E%3Cp%3E2.%20%20Layer%20the%20sausage,%20shrimp,%20green%20onions,%20bell%20pepper,%20celery,%20and%20parsley%20inside%20a%20deep%20baking%20dish.%3C/p%3E%3Cp%3E3.%20%20Top%20with%20the%20rice%20and%20bay%20leaves.%3C/p%3E%3Cp%3E4.%20%20Mix%20the%20soup,%20broth,%20tomato%20sauce,%20water,%20salt,%20cayenne%20pepper,%20and%20black%20pepper%20in%20a%20medium%20bowl.%3C/p%3E%3Cp%3E5.%20%20Pour%20over%20rice%20and%20bay%20leaves.%20%20Dot%20with%20butter.%3C/p%3E%3Cp%3E6.%20%20Bake,%20covered%20with%20foil,%20for%20an%20hour%20and%20a%20half.%20%20Discard%20the%20bay%20leaves%20when%20finished.%3C/p%3E%3Cp%3E**Libby's%20Notes:%20%20Not%20a%20fan%20of%20shrimp?%20%20Substitute%20it%20with%201%20shredded%20cooked%20chicken%20instead.%3C/p%3E%3Cp%3ERecipe%20Source:%20Tweaked%20and%20adapted%20from%20the%20cookbook,%20Mardi%20Gras%20to%20Mistletoe%3C/p%3E){kind=link}