Wednesday, March 9, 2011


From Bon Appetit
I'm making this tomorrow for the first time ever for our dinner party crew's celebration of Fat Thursday, the day we typically gather each week to overindulge in food, drink and fantastic company, and on this week just so happens to fall after a different 'Fat' day.

I'm thinking of generally following this recipe from Bon Appetit, but I think it definitely needs some shrimp! Those of you in the know when it comes to this concoction - pass along your wisdom. I'm going to need it tomorrow.

1 comment:

  1. Abbey - per the shrimp, get about 1 lb of peeled, deveined shrimp (i also prefer to rip the tails off before cooking them b/c then it doesn't slow down the eating process...). add them to the jambalaya when there is about 5 - 7 minutes left of cooking time. cooking them longer will make them mushy.

    can't wait!

    - Leslie