It’s chilly out this weekend so this recipe comes at just the right time! Chef Mike Valentine, of Ford’s Oyster House, threw together a hearty dish for me that is sure to hit the spot on a cold winter day. He channels NOLA perfectly with his must-try Jambalaya.
1 Tablespoon olive oil
1/3 cup diced celery
1/3 cup diced onion
1/3 cup diced bell pepper
1 ½ teaspoons fresh thyme, chopped
1 ½ teaspoon fresh oregano
Pinch of Cayenne pepper
1 ½ teaspoons Creole seasoning
2 teaspoons crushed red pepper flakes
1 ½ Tablespoons Crystal hot sauce
4 ½ cups Marinara sauce (canned or fresh)
Salt to taste
4 cups cooked white rice
1. Heat olive oil in a medium saucepan on medium heat.
2. Add celery, onion, and bell pepper and cook for 5–6 minutes.
3. Add garlic, thyme, oregano, cayenne, Creole seasoning, crushed red pepper flakes, and Crystal hot sauce.
4. Add marinara sauce and simmer for 10 minutes. Add salt to taste.
5. Serve over rice.