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Tuesday, February 2, 2010


In honor of the New Orleans Saints first ever appearance in the Super Bowl, this week's special is a tribute to all things Cajun! You might cook this hearty dish the day before or after church on Sunday and reheat during half-time of the big game. Dish up in earthenware bowls and have plenty of hot French bread on hand. This is a crowd pleaser no matter which team you're rooting for.


2 pounds fresh shrimp, peeled and deveined
½ pound seasoned sausage (I prefer the spicy Italian)
½ cup chopped green onions
2 garlic cloves, chopped
¼ cup fresh parsley
1 cup chopped green pepper
1 ½ cups canned tomatoes
1 bay leaf
1 teaspoon crushed thyme
1/8 teaspoon cayenne pepper
½ teaspoon salt
8 oz. penne pasta
1 ½ cups water (more if needed)

Prepare shrimp and keep in refrigerator or on ice until time to add to jambalaya. Sauté sausage with garlic, onion, and pepper in an 8 quart or larger Dutch oven. Drain off excess fat. Add parsley, tomatoes, seasonings, pasta, and water. Stir in thoroughly. Boil until pasta is nearly al dente. Add shrimp and bring to a boil. Reduce heat and cook until shrimp are pink (about five more minutes). Do not overcook shrimp.

The sausage gives this recipe a special “zip”. Serve with crusty French bread.

So, the obvious question: Which team are you rooting for?
Bonus Question # 1: Have you ever attended a Super Bowl? If so, which one?
Bonus Question # 2: What's your favorite Super Bowl recipe? Leave a comment and I'll run a Super Bowl Food Guide on Saturday. Help me out here, fans!

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