Mardi Gras Jumbalaya Recipe

February18

Whether you celebrate Festival, Carnival or Mardi Gras, a big warm pot of jambalaya is an excellent way to feed a throng of people.  My husband whips up a batch when he has guys’ ski weekends out at the cottage. 

I knew that I was going to be busy at supper time all this week and so I made a couple of “big pots” to keep my family satiated.  Jambalaya was one of them.  I am not the aficionado of batch cooking in my family.  That honour lies with Sister #2 who must travel a lot with her job.  The last time that she was away for a week she not only cooked for her family but had portions allocated for my Daughter #1, our Mom and her father-in-law.  Now that’s an walking angel!

The first time we enjoyed the big pot of jambalaya was at our mandatory Sunday dinner with our gang.  Even though the recipe is served with rice I whipped up a batch of cornbread.  Cornbread is so easy that I often ask myself why I don’t make it more ofter to have with salads, soups and stews.

Without further delay….

1 onion, diced

1/2 green bell pepper

1/2 yellow bell pepper

1/2 red bell pepper (cut small strips then cut in half for all bell peppers)

10 small banana peppers (we actually skip these but it is according to your taste)

1 whole garlic clove (diced)

2 28 oz. cans diced tomatoes

1 small can tomato sauce

6 small Polish sausages (cut into bite sized pieces) we used Capocollo sausage instead because it was what I had in the fridge)

1 lb. bonelss chicken, cubed (breast and or thighs will do)

1 lb. of ham, cubed (a good use of leftovers)

1 lb. of peeled shrimp (any size will do but they do shrink up a lot when they hit the pot)

2 cans red beans (we skip these-my kids are not bean lovers)

1 can niblet corn-we use frozen

1/2 c veggie oil

Worcestershire sauce to taste (we love this flavour and use enormous glugs)

 1 T parsley flakes

Start with oil heated and add onions, garlic, sausage and chicken. Saute with sauces and spices.  Add all peppers and simmer until the onions and peppers have softened.  Add tomatoes and 1 can of water.  Let it come to a boil, then add beans, corn & parsley.  Bring to a boil again and adjust seasonings-this is where we add more Worcestershire sauce.  When sausage rises to the top, add raw shrimp and ham and simmer for 20 minutes.  Serve over rice.

Kath’s quote: New Orleans food is “delicious as the less criminal forms of sin.” –Mark Twain

Let your love flow


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