Pure LOUISIANA comfort

As a quintessential dish of both Cajun and Creole cuisines, jambalaya holds a special place in the canon of Louisiana cooking. This one-pot wonder builds deep flavors with rice, the trinity (onion, celery, and bell pepper), and various proteins such as poultry, sausage, and shrimp. This menu highlights one of our fvorite jambalayas, packed with plump Louisiana shrimp and smoky andouille sausage, and rounds out the meal with a few hearty appetizers, sides, and a dessert you’re sure to love.

ROASTED OYSTERS WITH GREEN CHILE-GARLIC BUTTER

MAKES 6 SERVINGS

We used The Oyster Bed, a metal oyster dish, but you could use 6 (4-ounce) ramekins.