Elsa Hahne is an author, photographer, and designer. She is the author of The Gravy—In the Kitchen with New Orleans Musicians and You Are Where You Eat—Stories and Recipes from the Neighborhoods of New Orleans. Elsa is the Art Director and Food Editor of Offbeat Magazine. Her writing and photography have appeared in numerous international magazines and newspapers, including Time and New York Magazine. Elsa Hahne has won several New Orleans Press Club awards for her photography and design, including two for Best Cover, and the Hal Ledet Award for Print Photography. Originally from Sweden, Elsa Hahne has lived in New Orleans since 2002.
One of Elsa’s favorite recipes: Johnette Downing’s Sausage Mambo
Johnette enjoys this dish by itself, but you could easily serve it over rice or pasta. Actually, this recipe constitutes half of Johnette’s jambalaya recipe as well. The other half is Zatarain’s jambalaya mix. “Like they say, don’t fix what ain’t broke. It works and it’s great. Just add an extra handful of plain rice.”
1 link Polska Kielbasa sausage (Hillshire Farm)
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon Tony Chachere’s Creole Seasoning
1 yellow onion, diced
5 cloves garlic, chopped
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1/2 tub sliced mushrooms
Slice sausage into doubloons. Heat oil and Worcestershire sauce in a skillet. Sauté sausage until deep red in color, adding parsley and Tony Chachere’s. Add onion and garlic. When onion becomes translucent, add bell peppers and mushrooms. Sauté until vegetables are tender.