Well we had some leftover shellfish from the night at Red Lobster so I made Jambalaya with it.
Leslie’s Jambalaya
1 medium onion
2 cloves garlic
1 bell pepper (I used golden)
4 jalapenos
3 cups tomato sauce
2 brats
1/2# crab
1/2 serving shrimp
Emerils seasoning
Cooked brats, sliced and fried till crispy. Chop onion, press garlic, saute. Chop peppers add to onions. Remove crab from shells, add crab, shrimp and sauce to onions. Add brats and season. Simmer for a half hour.
Here is the link to the Emerils seasoning
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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