From Denny: Not in the mood for the chicken version of jambalaya? No problem; make it with shrimp and andouille sausage for a change of pace. Shrimp is ridiculously popular down South that we are forever creating new dishes to keep up with the demand.
Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand. From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.
Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand. From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.
Kick it up a notch with Louisiana food products like from Zatarain's that help us make our meals cook that much faster and we are all a happy lot. This recipe employs Zatarain's Jambalaya Mix of rice and seasonings. You provide the fresh shrimp, sausage, onion, bell pepper, parsley and tomatoes.
Tell the world how you really feel about coming back to work
* * * Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new! 
