My first time going to Mardi Gras goes back 25 years. That was my first trip to New Orleans, which I now find out the locals refer to NOLA! Being young and impressionable, I had no idea what Mardi Gras was all about. After a few hurricanes, my eyes were opened and the festivities began. In retrospect,...and it still makes me gasp...WOW!! and 'trow me sump-tin". If you have never been to a Mardi Gras festival...it is something that everyone should do. It is just non stop 26 hour a day fun. Something is going on all the time...parties...street parades and fun.
Jambalaya is the expected dish for the festival. I find out that jambalaya is like chili....there are thousands upon thousand of variations on the dish...and every one believes their recipe is the best. Here is mine version for you to enjoy! Serve with a huge tossed salad and freshly baked french bread. Pass the beers and eatin' couldn't get any better.
@@@@@ Now You're Cooking! Export Format
Jambalaya
Cajun
1/4 c butter
1 c chopped onion
2 cloves garlic, crushed
28 oz can tomatoes
1 1/2 c long grain rice
1 ts basil
1 ts salt
1/2 ts pepper
1/4 ts cayenne
1 tb soup mix
1/2 c chopped green pepper
1/2 c sliced celery
1/4 c parsley, dried
1 lb shrimp uncooked
3 chicken breasts; cooked & cubed
6 mushrooms; sliced
Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes.
Add green pepper, celery, parsley and basil. If necessary, add a little water or tomato juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350F until shrimp are cooked, but not overdone. I usually add andouille sausage or any smoked Kielbasa along with the shrimp. And keep the bottle of Tabasco handy.
Notes: ©WHStoneman
Yield: 6 servings
** Exported from Now You're Cooking! v5.87 **
Wishing ALL a Happy Mardi Gras
Jambalaya is the expected dish for the festival. I find out that jambalaya is like chili....there are thousands upon thousand of variations on the dish...and every one believes their recipe is the best. Here is mine version for you to enjoy! Serve with a huge tossed salad and freshly baked french bread. Pass the beers and eatin' couldn't get any better.
Jambalaya
Cajun
1/4 c butter
1 c chopped onion
2 cloves garlic, crushed
28 oz can tomatoes
1 1/2 c long grain rice
1 ts basil
1 ts salt
1/2 ts pepper
1/4 ts cayenne
1 tb soup mix
1/2 c chopped green pepper
1/2 c sliced celery
1/4 c parsley, dried
1 lb shrimp uncooked
3 chicken breasts; cooked & cubed
6 mushrooms; sliced
Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes.
Add green pepper, celery, parsley and basil. If necessary, add a little water or tomato juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350F until shrimp are cooked, but not overdone. I usually add andouille sausage or any smoked Kielbasa along with the shrimp. And keep the bottle of Tabasco handy.
Notes: ©WHStoneman
Yield: 6 servings
** Exported from Now You're Cooking! v5.87 **
1 comment:
Bill, another spectacular post! I have never been to "N'aw Lens" ~ NOLA during Mardi Gras, but have spent time there before & after Katrina.
Jambalaya is such a delicious dish and I can say I have had many variations. Your recipe is really terrific and easy to follow. I definitely need to fix a pot and have my friends over for a good flavorful dinner.
Many thanks & pass the Tabasco and beer...
Post a Comment