Not Thanksgiving, Christmas, or Halloween—if any a day to eat anything and everything one desires, it’s Fat Tuesday. The day before Ash Wednesday, also known as Mardi Gras, Fat Tuesday is the last call before Lent--the long period of giving up something one enjoys. And your excuse to guiltlessly cheat on your diet!
Yes, of course that means eating chocolate for breakfast and pizza for lunch, but to add some festivity into your feast, invite your friends over for mint juleps and jambalaya—a traditional New Orleans meal! While this spicy stew takes extra time to prepare, it's flavor is well worth the wait. (And who says you can't snack on garlic bread in the meantime??)
Bourbon Street Jambalaya
2 tablespoons garlic, minced
1 tablespoon crushed red chile flakes
4 bay leaves
1/2 cup canola oil
8 ounces tomato puree
1 (32-ounce) can tomatoes, diced in puree
1 (32-ounce) can tomatoes, diced
1 pound andouille or other hot, smoked sausage
1 quart chicken stock
4 cups green peppers, diced
4 cups yellow onions, diced
Cooked Rice
1 pound chicken, boned and cubed
Salt and pepper, to taste
1/2 cup scallions, diced
Preheat oven to 350 degrees F.
Saute the garlic, chiles, and bay leaves in the oil. Once the garlic is fragrant, add all the tomato products and simmer, stirring for about 45 minutes.
Slice and roast the sausage for about 20 minutes, drain fat.
Add to the tomatoes, chicken stock, sausage, green peppers, and onions and simmer another 1 to 1 1/2 hours, add salt and pepper. The jambalaya is finished when it has thickened and turned brick color, without any more oil coming to the surface.
At this point, cook a big pot of rice to mix with the sauce (equal amounts of rice to the sauce) and add any meats you want to the jambalaya sauce (chicken pieces, shrimp, alligator, veal etc.) Poach the meat in the sauce to cook it. Add scallions at the last minute for color.
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