Mardi Gras Jambalaya

I call this Mardi Gras Jambalaya for a couple of reasons. One, it is Carnival time and the other is it colorful and bold – kinda like Mardi Gras. This recipe is based on a recipe by the great Chef John Folse. I first learned of the trinity (onion, celery, bell pepper) from Chef Folse when I used to watch him on PBS back in Arkansas. He has some great books that include fabulous recipes but also a great deal of fascinating history about Louisiana and it’s people.

Mardi Gras Jambalaya

Print Recipe

Good and easy to put together with whatever you have on hand. I had andouille sausage, smoked sausage, and some leftover ham.

• CourseRice and Pasta

Servings

6 people

Servings 6 people

Mardi Gras Jambalaya Print Recipe Good and easy to put together with whatever you have on hand. I had andouille sausage, smoked sausage, and some leftover ham. CourseRice and Pasta Servings 6 people Servings 6 people

Ingredients

• 1 1/2 – 2 lb smoked meat andouille, keilbasa, ham, etc.
• 8 oz. tomato sauce
• 1 cup diced tomatoes I used can since tomatos are not in season right now.
• 1/4 cups vegetable oil (if you have bacon grease, you can use that to make up part of the oil
• 1 cups onions diced
• 3/4 cups celery diced
• 1/2 cups bell pepper diced (I used red and green – use what you have)
• 1 tbsp garlic chopped
• 3 cups chicken stock
• 3 cups long grain rice
• salt and pepper to taste
• Cajun/Creole seasoning (like Slap Yo Mama to taste
• few dashes hot sauce to taste
• 1/2 cups green onions chopped
• 1/4 cups parsley chopped

Servings: people

Instructions

1. Heat the oil in a dutch oven over medium high heat. Add onion and saute for 1 minute. Add celery, bell pepper and garlic and saute an additional 3 to 5 minutes until vegetables are wilted.

   
2. Add smoked meats and cook for an additional 5 minutes. Add tomato sauce, diced tomatoes and chicken stock and blend well with the vegetable mixture. Bring to a rolling boil and stir in rice.
3. When rice is well blended and mixture has returned to a boil, reduce the heat to low. Season with salt, pepper, Cajun seasoning, and hot sauce. Cover and cook on low for 20 minutes without stirring or removing lid.
4. After 20 minutes, remove lid. Add green onions and parley. Stir the mixture and make sure the rice is not sticking to the bottom of the pan. Cover and cook another 10 minutes. Remove from heat and let steam for an additional 10 minutes.

   
5. Serve with salad and hot, crispy French bread

Recipe Notes

This is a delicious, easy meal that will feed 6 people.

If you don’t already have these books by John Folse, I highly recommend them. The recipe above is adapted from a recipe in The Evolution of Cajun and Creole Cuisine.

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