You may ask yourself, “Self…What’s the difference between Gumbo and Jambalaya?” Mainly, if the rice is cooked separately, it’s a Gumbo. Jambalaya calls for the rice to be cooked in the same pot. To compliment this hearty soup, add a simple tomato cucumber salad layered with sliced onion, dressed in a vinegar, oil and mayo dressing. Don’t forget the biscuits! Pour a Beaujolais or try a malty Dixie Blackened Voodoo lager. Laissez les bon temp rouler!

Ingredient list for 4 servings

• 1 tablespoon olive oil + 1 tablespoon butter
• 1 large onion - chopped
• 1 celery stalk - chopped
• 1 medium bell pepper - seeded & chopped
• 2 ½ tablespoon flour
• 2 cloves garlic - chopped
• 1 tablespoon chili powder
• 3 large plum tomatoes - seeded & chopped
• 4 cups chicken stock
• 1 8-12” chorizo sausage - cooked, not raw - cut into ½” cubes
• 1 pound shrimp - shelled
• 1 teaspoon filé powder (sassafras)
• White or brown rice - cooked

• Sauté onion, celery and green pepper in oil/butter mix; lower heat to medium-low and add flour; cook until a golden brown, stirring constantly to prevent scorching.
• Add garlic & chili powder; cook 1 minute.
• Add tomatoes & simmer 3 - 5 minutes, stirring often.
• Add stock & bring to boil; add sausage, shrimp & filé powder; cook until slightly thickened.
• Taste and adjust seasonings. The heat comes from the chorizo, so if you prefer a hotter gumbo, add cayenne or Tabasco to taste.
• Serve over rice.

Note: Plant the bell pepper and tomato seeds in your kitchen garden for extra credit.