Happy Monday! I can’t believe the weekend is already over and we are starting up our last week in February! I hope everyone had a fabulous weekend and are looking forward to another great week! My weekend was filled with workout classes, a trip to french lick and some New Orleans inspired meals!
Ever since our trip to New Orleans last March I have been hooked on cajun food! If you are not into cooking and want to try some cheap cajun cuisine in Indianapolis check out my most recent post about our favorite place in Broadripple, Yats better yet try out this amazing jambalaya recipe we made over the weekend!
1 Package of Andouille sausages
Bell pepper (green or red or both)—chopped into 1/2″ chunks
½ cup chopped green onions
Jalapeño peppers, thin sliced
2 cups dry rice
1 1/2 cup cheddar cheese
Tony Chachere’s Creole Seasoning—about 1 tablespoon
Begin by slicing the sausage into 1″ sections or thinner if you prefer. Next, spray a frying pan with some Pam, and bring to medium high heat. Add the veggies, and the sausage to the pan. Stir and allow the vegetable to become well sautéed, evidenced by brown along the edges of both the veggies and the sausage will indicate that it is finished.
While you are doing this step start a pan of bowling water and begin cooking the rice until tender. Once the frying pan is sautéed and the rice is cooked combine all ingredients in the pan along with your spices, jalapeños and cheese. Once all of the ingredients are combined we normally top it off with siracha sauce…yum!