Happy Mardi Gras

This year I was really feeling Fat Tuesday. I am totally missing Nola, and our darling Purrl was spayed Tuesday so it was the perfect excuse to stay in and make a meal. First things first, I cranked the cajun pandora station took care of the costume:




All the cooking made me thirsty, luckily I was prepared:




Dinner took a some time to prep since I was making a vegetarian friendly jambalaya:



I found a recipe for Jambalaya with Shrimp and Andouille Sausage on Cookinglight.com. Below is the original recipe with my modifications noted.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced I used Soy Chorizo Sausage
1 cup uncooked long-grain white rice I used brown rice and increased the cooking time about 20-25 minutes since brown takes longer than white
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth I used low sodium veggie broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce I used cayanne red pepper
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley I left this out since I didn't have any

Preparation
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.

Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes(longer for brown rice. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

The final product was so delicious and tasted pretty authentic!! Will be making this again soon, bad picture though:



Finally, I picked up a special dessert. I thought the colors where pretty fitting for Mardi Gras, I do wish they would have had purple too. These fantastic cake balls came from Bleeding Heart, my favorite vegan bakery. The red was red velvet and the green was cookies and cream. These were so amazing, a splurge I will be adding to my go to list when I need a sweet treat: