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February 06, 2020
Don't Judge. Can you believe I actually had to look up the difference between Jambalaya and Gumbo? All these years, I'd assumed that they were pretty much the same thing--a little more of this and a little less of that kind of relationship. I couldn't be more wrong. After searching Pinterest for the perfect "adaptable" cajun-inspired dish, I settled on Jambalaya. Not gonna lie, gumbo's flour roux was what tipped the scales in jambalaya's favor.
If you're searching for a seasonal dish that embraces Mardi Gras, look no further. This dish doesn't disappoint and makes for some really good leftovers too!
Serves: 4 with leftovers
Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through, cover with lid.
Garnish with sliced green onions and dried parsley and let the good times roll!
Recipe credit to Katerina from Diethood.com. I made just a few tweaks to make this SCD, Paleo, and Keto compliant. For original recipe, you can find it here!
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