A Fat Tuesday Feast
Ah, Mardi Gras. The one day of the year when it’s not only OK to indulge – it’s expected. Creole cuisine is decadent by nature, so on this last hurrah of a feast, dishes are spared no caloric limitations. Drape yourself in beads, throw on a glittered mask and pick up a fork: This issue of Galavante is heading to the Big Easy for the biggest party on the planet. Right now, we’re focusing on our recipe for creole jambalaya.
Creole Jambalaya Recipe:
There are two kinds of jambalaya – Cajun and Creole – with the latter being the New Orleans favorite. The major difference is that the Cajun variety has no tomatoes, while Creole, or “red jambalaya,” does. One common characteristic, however, is the “trinity” of vegetables, which is the base of most Southern dishes: onion, celery, and green peppers.
Serves 8
Prep time: 25 minutes
Cook time: 45 minutes
Ingredients:
2 tablespoons unsalted butter
1 Spanish onion, chopped
2 stalks celery, chopped
2 green bell peppers, seeded and chopped
Two garlic cloves, minced
Two cups cooked ham, cubed
One can (28 ounces) diced tomatoes
1 cup chicken stock
1 cup uncooked long grain white rice
One cup water
1/4 teaspoon chili powder
1/4 teaspoon cayenne
One lb. medium shrimp, peeled and deveined
Salt
Freshly ground black pepper
Procedure:
In a Dutch oven, melt butter over medium heat and sauté onion, celery, and green pepper until tender. Add garlic and cook for about 1 minute. Add ham, tomatoes, stock, rice, water, chili powder, and cayenne. Bring to a boil, reduce and simmer, covered, until rice is tender, about 30 minutes. Add shrimp and cook through, about 8 minutes. Adjust seasoning and serve immediately.
