She has a wonderful blog with a nice mix of recipes, nail art and related posts, and hair and makeup reviews and tutorials. All round excellent blog.
I saw her recipe for Jambalaya, and I knew right away I would have to make it. It's the perfect fall comfort food. And deceptively easy to make.
All photos used are directly from Erin's blog, and used with permission.
1 medium onion, diced
2 bell peppers, diced (I used green but I'll be red would be lovely too)
2 cloves garlic, finely minced
6 oz sausage andouille preferred, I used Hot Italian
1 c uncooked, long grain rice
1 tsp paprika
1 tsp freshly ground black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp garlic salt
1 bay leaf
2 c chicken broth (one box o' stock)
3/4 c water
1 Tbsp tomato paste
1/2 tsp hot sauce
1 28 oz can crushed tomatoes, juices too
1/2 lb peeled and deveined shrimp
2 Tbsp chopped parsley
In a large pot saute sausage until almost done. Add in onion, bell pepper, and garlic. Saute about 5 minutes over medium heat, until veg is softened. Add rice and the next 7 ingredients (through bay leaf), cook about two minutes. Add tomato paste and warm through, get it a nice brownish color. Then add your chicken broth, water, hot sauce, and tomatoes. Bring to boil. Cover, reduce heat and simmer about 20 minutes. Stir a few times, to make sure your rice isn't sticking too much. Add shrimp and cook about 5 minutes until they're nice and pink. Let stand 5 minutes. Sprinkle with parsley and serve.