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.
Joining the fun times at Foodie Friday today!