Jambalaya

Mardi Gras 2020 falls on Tuesday, February 25. It's also called Fat Tuesday referring 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.

An Ever Ready pre-Lenten dinner special Jambalaya, is a Louisiana Creole dish of Spanish and French influence. It originated in the Caribbean Islands.
Cook’s notes: You will need to add more chicken broth on the second day to serve the dish, since the rice absorbs some of the broth. Advance prep makes assembly easier. Rotisserie chicken is a good option. Recipe serves eight but can be easily halved using a regular size box of jambalaya mix to serve four. Shrimp can be substituted for chicken.
Pair the meal with your favorite salad. 

Ingredients:

• 1 box Zatarains's New Orleans style Jambalaya Mix (family style)
• 3 large chicken breasts, about 3 cups diced meat
• 3 cups diced Andouille sausage
• 2 TB. olive oil
• 2 cans low sodium chicken broth (14.5 oz.)
• 2 cans (14.5 oz.) diced chunky tomatoes (basil, oregano, garlic)
• 1 tsp.sugar
• 2 cups water
• 1 cup each diced sweet onions, combination red and green pepper, celery
• 2 garlic cloves minced
• ½ tsp. Cajun seasoning
• 1 tsp. each dried parsley flakes and basil
• 1 bay leaf
• Optional: substitute cooked shrimp for chicken and add in last 15 minutes of cooking time

Directions:

• Cook chicken breasts at 350 degrees for 40 minutes and sausage 20 minutes
• Cool and dice both meats-set aside.
• In a large skillet sauté onions, celery, green pepper and garlic and seasonings.
• Add in water, broth, jambalaya rice mixture, canned tomatoes, bay leaf and diced meats
• Simmer 45 minutes on low heat covered.
• Remove bay leaf before serving.
  

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