Jambalaya a Mardi Gras Special

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. This year all activites have been "dialed back." with no parades but residents have embraced creativity with yard and house floats.

Check out these 16 amazing photos. https://www.popsugar.com/home/photo-gallery/48145984/image/48145996/Thanking-Front-Line-Workers

An Ever Ready pre-Lenten dinner special is Jambalaya, 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 four  and shrimp can be substituted for chicken. Chicken apple sausage is a good substitute for Andouille sausage. Pair the meal with your favorite salad.

Ingredients:

• 2 boneless chicken breasts, cubed 
• 2-3 cups diced Andouille sausage or chicken apple sausage
• 2 tablespoons olive oil, divided
• ¾ cup diced onion
• 3/4 cup mini red and yellow peppers, diced
• 3/4 cup celery, diced
• 2 garlic cloves minced
• 1 box Zatarains's New Orleans style Jambalaya Mix
• 1 can low sodium chicken broth (14.5 oz.)
• 1 can (14.5 oz.) diced tomatoes (basil, oregano, garlic)
• 3 oz. tomato paste
• 2 cups of water
• 1 teaspoon Cajun seasoning e.g. Tony Chachere's Original Creole Seasoning 
• 1/2 teaspoon ugar
• 1 teaspoon each dried parsley flakes and basil
• 1 bay leaf
• Optional: substitute 2 cups cooked shrimp for chicken and add in last 15 minutes of cooking time. 

Directions:

• Saute chicken in 1 tablespoon olive oil medium low heat. Add in diced sausages last 10 minutes of cooking time. Remove from heat and set aside. 
• Add rest of olive oil to large skillet and sauté onions, celery, green pepper and garlic.
• Add in water, broth, spices, jambalaya rice mixture, sugar, tomato paste, canned tomatoes, bay leaf and diced meats.
• Simmer 45 minutes on low heat covered.
• Remove bay leaf before serving.