Mardi Gras also called Fat Tuesday refers to events of the Carnival celebrations. beginning on or after the Christian feasts of the Epiphany (Three King's Day) and culminating on the day before Ash Wednesday. Mardi Gras is French for "Fat Tuesday", reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season.
Popular practices on Mardi Gras include wearing masks and costumes, dancing, sports competitions, parades, debauchery, etc. In many areas, the term "Mardi Gras" has come to mean the whole period of activity related to the celebratory events, beyond just the single day. In some American cities, it is now called "Mardi Gras Day".
Jambalaya is a Louisiana Creole dish of Spanish and French influence. It originated in the Caribbean Islands. The meal was paired with chocolate cupcakes with vanilla frosting sprinkled with purple, green and yellow sprinkles (Mardi Gras colors) and roasted asparagus.
Cook’s notes: You will need to add more chicken broth on the second day to serve the dish, since the rice absorbs the liquid. Recipes serves 8.
- 1 box Zatarains's New Orleans style Jambalaya Mix
- 2 large chicken breasts
- 2-3 cups diced Andouille sausage
- 2 TB. olive oil
- 1 can low sodium chicken broth (14.5 oz.)
- 1 can (14.5 oz.) diced tomatoes (basil, oregano, garlic)
- 3 oz. tomato paste
- 1 cup of water
- ¾ cup diced onion
- 1 small green pepper-diced
- 4 celery ribs (stalks) diced
- 2 garlic cloves minced
- ½ tsp. Cajun seasoning
- 1 tsp. dried parsley flakes
- 1 tsp. basil
- 1 bay leaf
- Cook chicken breasts at 350 degrees for 45 minutes and sausage for 20 minutes.
- Cool and dice both meats-set aside.
- In a large skillet sauté onions, celery, green pepper and garlic.
- Add in water, broth, spices, jambalaya rice mixture, tomato paste, canned tomatoes, bay leaf and diced meats.
- Simmer 45 minutes on low heat covered. Remove bay leaf before serving.