• Hawaiian Jambalaya for Mardi Gras #SundaySupper

    by Dorothy Reinhold on February 25, 2017


    Print This Post Print This Post Change up classic Jambalaya with tropical fruit for a Hawaiian Jambalaya to kick off Mardi Gras or any party. Spicy rice, peppers, onions and sausage are topped by pineapple and mango. | ShockinglyDelicious.com

    Laissez les bons temps rouler!

    Let’s practice our Cajun French, our Louisianaise if you will, even if it doesn’t exactly kowtow to traditional rules of French grammar.

    Because we’re going to Let the Good Times Roll, no matter what language we say it in. So say it with me: “less-say lay bohn tomh roo-lay.

    Roll that r, start the party, make merry, and let the good times roll!

    Why are we rolling with the good times? It’s the season of Carnival in New Orleans, which has been in full swing with parades and revelry during the past several weeks. It all leads up to Mardi Gras — the final day of feasting and fun, aka Fat Tuesday, which this year is Feb. 28. It is always on the last day before Ash Wednesday, when Lent begins. The idea is to eat rich, fatty foods before fasting for Lent.

    And any Mardi Gras feast worth its green, purple and gold strings of beads will include the signature dish jambalaya, a New Orleans tradition. A meal in itself, jambalaya traditionally starts by sautéing a “holy trinity” of vegetables (celery, green bell peppers and onions), browning a variety of meats and/or seafood (chicken, sausages, pork, crayfish, shrimp), and adding seasonings, broth and rice for a final cook. When the rice is done, the jambalaya is ready.

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