photographybynicoledubois
recipe development and food styling by kathleen kanen
styling by beth k. seeleya quintessential dish of both Cajun and Creole cuisines, jambalaya holds a
pecial place in the canon of Louisiana cooking. Th is one-pot wonder builds
deepfl avors with rice, the trinity (onion, celery, and bell pepper), and various
roteinssuch as poultry, sausage, and shrimp. Th is menu highlights one of
ourfavoritejambalayas, packed with plump Louisiana shrimp and smoky andouille
sausage,androunds out the meal with a few hearty appetizers, sides, and a dessert
you’resureto love.sp
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