Mardis Gras Jambalaya

Hello, my name is Katryn and I’m addicted to Texas Pete Hot Sauce. Before Nathan and I got married and moved in together he had a bottle that had lasted him for approximately 3 years. I pretty much can finish off a bottle in 3 weeks. I add it to salads, omelettes, pizza, sandwiches, quesadillas, etc. etc. It’s totally normal that I have a bottle in my desk drawer right? What about the bottle in the glove compartment of my car and the cute travel size TSA approved bottle in my purse?

You may have noticed that in any of our recipes that benefit from hot sauce we add a good amount more than similar recipes. And then I normally dump some more on to the portion on my plate. This Jambalaya is a case in point…it is packed with flavor and spice that is bold without being overwhelming or drowning out the natural flavors of the veggies, rice, and meats. The combination of plenty of garlic, spices, and Texas Pete will make this Jambalaya recipe a keeper…and I love it because it provides me with another vessel for my favorite condiment.

Katryn’s Wine Pairing: SantElmo Esencia Malbec, 2009

Rating: 6.5 out of 10

Normally I love Malbec but this bottle was a bit of a disappointment. I was expecting a rich, spicy and intense wine to pair with the bold Cajun flavors of the Jambalaya but this brand was rather flat and dull…it just didn’t have enough flavor! I was about to spice it up with some hot sauce but Nathan stopped me…


Nathan’s Beer Pairing: Rogue Dead Guy Ale

Rating 7.0 out of 10

After all of the good thing that I had heard about Dead Guy Ale I was a little disappointed.  The beer did have a nice malty aroma and flavor that took the edge off the spicy jambalaya but was otherwise a pretty average, drinkable beer.


Mardis Gras Jambalaya


½ pound medium shrimp, peeled, deveined and chopped
4 ounces boneless, skinless chicken breast, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1 small onion, chopped
1/2 green bell pepper, chopped
¼ cup chopped celery
9 cloves garlic, crushed
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 tablespoon Texas Pete hot sauce
1 cup rice
3 cups chicken stock
5 ounces spicy chicken Andouille sausage, sliced
Salt and pepper


In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over medium heat with onion, pepper and celery and saute for about 10 minutes until onion becomes translucent. Add garlic, tomatoes, bay leaves, Worcestershire sauce and hot sauce. Stir in rice and add broth. Cover pot and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15-20 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning (and Texas Pete!)

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