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.
It you’re thinking “paella,” you’re not far off track, because jambalaya had its origins in rice-based dishes in the Mediterranean countries of Spain and France, and it’s often thought of as New Orleans’ own version of paella with evolutionary influences from French, Spanish, Caribbean and African cuisines.
It’s party food — humble, fun and filling — and is endlessly adaptable to what you have on hand or would like to include.
Did someone say “adaptable” ? That’s music to my ears. You don’t have to ask me twice to tweak something. Tweaking is my middle name! (No, not twerking…get your mind out of the gutter in the French Quarter.)
I decided to do a quasi-Hawaiian spin on my jambalaya by fruiting it up with pineapple and mango, and I used a handy jambalaya rice mix to help me get dinner on the table in about 30 minutes. Even those of us living outside of Louisiana can feel a part of the party on Tuesday.
Laissez les bons temps rouler! The party starts here!
Today our Sunday Supper tastemakers are celebrating Mardi Gras, or Fat Tuesday. Join us!
This week’s Sunday Supper recipes
Appetizers and Soup
- Chicken Jambalaya Soup from That Skinny Chick Can Bake
- Jambalaya Cajun Shrimp Bites from Daily Dish Recipes
- Skillet Jambalaya Dip from Life Tastes Good
- Tex Mex Jambalaya Taco Cups from Flavor Mosaic
- Chicken and Sausage Jamburritos from Cosmopolitan Cornbread
- Chicken and Shrimp Quinoa Jambalaya from Peanut Butter and Peppers
- Crock Pot Chicken and Sausage Jambalaya from Serena Bakes Simply from Scratch
- Crock Pot Creole Jambalaya from Flour On My Face
- Easy Jambalaya Stuffed Peppers from Renee’s Kitchen Adventures
- Hawaiian Jambalaya from Shockingly Delicious
- Jambalaya Lettuce Wraps from Magnolia Days
- Jambalaya Pasta with Crawfish and Sausage from Bobbi’s Kozi Kitchen
- Jambalaya Salad Bowl from Grumpy’s Honeybunch
- Jambalaya Stuffed Baked Potatoes from Fearless Dining
- Jambalaya with Shrimp and Crispy Wings from Feeding Big
- Portuguese Style Jambalaya from Family Foodie
- Spicy Chicken Jambalaya with Sausages and Green Beans from Panning the Globe
- Turkey Sausage and Shrimp Jambalaya from Cooking Chat
- Vegetarian Jambalaya Stuffed Red Peppers Casserole from The Wimpy Vegetarian
- Zatarain’s Roasted Chicken with Jambalaya Stuffing from Recipes Food and Cooking
- Plus Versatile Jambalaya Recipes plus Seafood Jambalaya Frittata from Sunday Supper Movement
Join us around the family table for #SundaySupper
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