Mardi Gras is around the corner and as a Catholic that means Lent is on its way as well. While I have never been to New Orleans I sure love to celebrate Louisiana Style Cuisine once in a while. Mardi Gras is the perfect excuse to get me some spice on hand. For my husband’s birthday he was steered into picking this amazing Mardi Gras Food Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust It has a great combination of Chicken, sausage and shrimp in a one pot meal.
What I love about this Mardi Gras Food recipe, while there are many ingredients, it really can be a weeknight dinner. It is all cooked in one big dutch oven, a kitchen must have I discovered only in the last couple of years and love it. Outside of chopping the veggies you really don’t have that much involvement as the rice just cooked inside the untouched pot!
We used boneless skinless chicken thighs and turkey sausage but if you don’t want to skimp on calories go with the full monty of Louisiana foods. If I was making Mardi Gras Food for a crowd of adults I would definitely use spicy andouille sausage and use more of the spices suggested. I prepared this jambalaya recipe on the mild side which is safe but you can always add tabasco, you can not take spiciness away.
Saute all the yumminess and the foodies in your home will start coming out of the wood work.
I misread the directions and added the entire can of tomatoes without draining them, it still came out fine. I just reduced the broth by one cup. It may be more red than a traditional jambalaya but we did not mind.
This Jambalaya recipe makes a large pot and the suggested serving size is 8. I definitely agree with that. Our family of 5 will have this for another dinner this week. Just don’t microwave the shrimp they will get all rubbery!!
This one pot meal that is nice enough for dinner guests but easy enough for a family dinner is just what the chef ordered up.
While we did not have homemade King Cake I will post about the amazing chocolate cake he chose in the next couple of days.
Hopefully with the start of Mardi Gras will be the start of Spring too. Now what to give up for lent??
What is your favorite Low Country or Mardi Gras Food Recipe?
Mardi Gras Food: Jambalaya Recipe
- Jambalaya Recipe2017-09-10 09:45:27A great mardi gras recipe to feed a crowdWrite a reviewIngredients
- 2 tablespoon olive oil
- 1 1/2 pound sausage, such as kielbasa or Andouille, sliced(we used turkey kielbasa)
- 7-8 chicken thighs (we used boneless skinless)
- 2 tablespoon butter
- 1 medium onion, diced
- 2 cups celery, diced
- 2 red bell peppers, cored and diced
- 1 28 oz can whole peeled plum tomatoes, drained & medium diced (I forgot to drain them)
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR ½ teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 1/2 tsp cayenne (optional for us)
- 1 cup dry white wine
- 5 cups chicken stock,
- 3 cups extra long grain rice
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6-8 dashes Tabasco (optional)
- ½ cup chopped scallions green and white parts
- 1/2 cup chopped fresh parsley, divided
- ¼ cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20-24 count)
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- Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the chicken thighs to the same pot and cook 5 minutes per side, until lightly browned. Remove to the bowl with the kielbasa, and set aside.
- Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, 1 1/2 tsp of salt and tomato paste and cook another 2 minutes. Add the white wine and scrape off the brown bits at bottom of pan. ( you can stop here and continue 40 minutes b/f serving.
- Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, chicken, bay leaves. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add the shrimp and cover for another 5 minutes. Add ¼ cup of the scallions, ¼ cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 10- 15 minutes, before serving.Garnish with the remaining ¼ cup scallions and ½ cup parsley, and a dash of Tabasco, if desired.