CREOLE TOMATO SAUCE
ANDOUILLE SUASAGE
SHRIMP & CHICKEN
LUISIANA TRINITY
MOZZARELLA & PROVOLONE
WOOD FIRED CRUST
Happy Mardi Gras y'all! This pizza is very special for our 8th Anniversary this week. Ever since I allowed myself to put pineapple on a pizza, all my old rules feel a little hollow now. So why not just complete devolve into anarchy and put shrimp on a pizza?
Jambalaya comes from a word in French that means 'mish mash', or 'mixup'. We know it as a quintessential Luisiana rice dish, but its history is a little more combobulated than that. It came to New Orleans by way of West Africa, influenced by French and Spanish colonialists - a style of cooking we now refer to as Cajun or Creole.
My version here has shrimp, chicken, AND andouille because that's what my Jambalaya had in it the first time I ate it in New Orleans. More than a handful of folks have suggested a Gumbo or Jambalaya pizza over the years, and I'm so happy to finally make it a reality. But this pizza took so much labor-intensive prep cookery that I vow to never make it again. I don't think my body would survive it. I do hope you love it, though, but not so much that it becomes your new favorite.
*Louisiana Trinity is green bell pepper, onion, and celery. It's cooked down in butter and tossed with shrimp before being used as a topping here.
