Shrimp & Andouille Jambalaya

Shrimp & Andouille Jambalaya

16.75

"dirty rice," creole, scallions, roasted peppers

Quantity:
Add To Cart

Chef Garret frequented New Orleans as a child so while he's not from Louisiana, he knows his way around some jambalaya. Smoky andouille sausage is slow-cooked in a chunky tomato sauce and served over dirty rice to create something like a Creole paella. Plump cajun shrimp and a handful of chopped scallions finish the plate.