Mardi Gras!

Again with the time! Everything is just coming up so quickly.  Lent starts tomorrow, so today I am indulging in basically everything amazing.  I am saddened not to be in New Orleans for festivities this year.  Last year was a great experience….probably something I could only do once because it is textbook crazy.

Craving some Cajun cuisine, below is a Seafood Jambalaya that brings back memories of Bourbon Street and the leftovers will be A-Okay to eat for tomorrow’s abstinence and fasting:

 

1 lb wild Alaskan cod fillets (or other wild caught fish)

16 oz bag of frozen already cooked shrimp (thawed and deveined)

2 cups chicken broth

1 green bell pepper cut into strips

1 orange bell pepper cut into strips

1 red bell pepper cut into strips

4-5 carrots cut into strips

Pinch or two of sea salt

1 tsp chili powder

½ tsp paprika

½ tsp fresh cracked pepper

4 cloves of minced fresh garlic

¼ cup organic butter

A lot or a little tapatio hot sauce

Thaw and drain fish and shrimp.  Pat the fish and shrimp dry with a paper towel, it will have a better texture after cooking if you do this.  Cut the fish into bite size pieces.  Melt butter in a large soup pot and sauté carrots for about 4 minutes.  add the bell peppers and garlic.  Sauté for another 3-4 minutes.  Add all the spices and the chicken broth and bring to a boil.  Throw in the fish and simmer until the fish begins to flake.  Add the shrimp and stir until the shrimp is warm.  Dowse with tapatio and stir.  If you are using fresh shrimp throw in with the fish and cook for about the same amount of time together.  Serve in bowls immediately.  Add more hot sauce if desired.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s