The recipe chosen for this week was Jambalaya! I was really geared up to cook this one because I love sausage and shrimp. This Jambalaya recipe comes from McCall's Great American Recipe Card Collection (1973), Creole Country.

When I was purchasing all the ingredients for the Jambalaya the teen was right by my side. When we started to put this one together, she wondered why I was defrosting shrimp. I told her it was for the recipe. She had a fit.

The teen is the only one in the family that will not eat shrimp. I do not understand why but to each his own. I told her the shrimp in this dish is whole so she would be able to remove it from her serving easily.


Slicing and dicing is really becoming her thing. She had the onions and peppers ready before I could even get the pan to temperature.

This Jambalaya recipe is extremely easy to put together. I really like having meals you can prepare all in one pan. Given this recipe has a lot of ingredients, ensure your fry pan is a big on with a tight fitting lid. We used a large 5 quart deep fry pan.

The end result of this dish was a marvelous mix of flavor. Everything was done to perfection and everyone loved this Jambalaya recipe. The spice mix gave just enough to make it Cajun, but it was not overwhelming.