Jambalaya Flatbread! Savor the bold and vibrant flavors of the bayou in this crispy flatbread topped spicy andouille sausage, bell peppers, onions. Perfect as an appetizer or served with a side salad.
In a miraculous turn of events, I managed to get the grocery shopping AND laundry done before noon on a Friday.
Before you applaud me for getting good at this mom thing {because you know I was patting myself on the back}, I have to tell you that my 9 month old child decided to pull down a small display of animal crackers as our groceries were being rung up by a Channing Tatum-esque cashier.
The clear plastic barrels filled with little animal shapes crashed to the floor with a sound loud enough to shake me from my self-congratulatory fog and remind me never to get too cocky about my parenting skills. {On another note, Channing 2.0 may never have children of his own.}
Aside from that, our day has been pretty standard. And by standard I mean filled with attempts at productivity dashed by bouts of playing/fussing/chasing/catching, etc., etc.
I did, however, scratch together enough seconds to pop into the kitchen for a moment and make this:
I’m can’t tell you if it was the excessive amount of green bell peppers or the soundtrack from The Princess and the Frog playing in the background that gave me the idea, but I can tell you that a good idea it was.
This Jambalaya Flatbread is such a fun Friday food for a casual dinner in or as an appetizer for guests.
The hint of spice from the andouille sausage is balanced out by a creamy tomato base, seasoned with a dash of celery salt to give the classic taste of the “trinity” {onion, bell pepper, celery} that goes into jambalaya.
Soft, sautéed bell peppers and onions in contrast to the crisp flatbread crust
makes every taste bud do a little dance.
Jambalaya Flatbread
