What’s not to love about Fat Tuesday, the last hurrah before the commencement of Lent!?!? We celebrated over jambalaya, crusty french bread, our signature Throw Me Something, Mister cocktail and a King Krispie cake.
I picked up the beads, coins and festive glasses at the Dollar Tree (you’d think I was earning some sort of kick back based on how often I reference that place.) For napkins, I repurposed the set of four fleur de lis dish towels hand made by Mother.
2 tablespoons olive oil
3 large onions, diced
2 green bell peppers, diced
4 celery stalks, diced
4 cloves garlic, minced
1 (16-ounce) can crushed tomatoes
2 (14 1/2-ounce) cans reduced-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cayenne
1/2 teaspoon hot sauce
1 teaspoon browning sauce (Kitchen Bouquet brand is in a small bottle near condiments)
2 cups long grain white rice
1 1/2 pounds boneless chicken breasts, cut into bite-size pieces
3/4 pound andouille sausage, cut into slices
– Warm the oil in a large stockpot over medium-high heat. Add the onions, peppers, and celery and sauté until they are soft and tender, about 10 minutes. Stir in the garlic and cook for 5 minutes more.
– Stir in the tomatoes, broth, bay leaf, cumin, thyme, cayenne, hot sauce, and browning sauce and bring the mixture to a boil. Add the rice, chicken, and sausage, cover the pan, and reduce the heat to medium-low.
– Cook the jambalaya until almost all the liquid is absorbed, about 30 minutes. Stir it occasionally to keep the rice from sticking to the bottom of the pot.
– Remove the pot from the heat and let the jambalaya stand until all the liquid is completely absorbed, about 10 minutes. Remove the bay leaf and serve.
*My littles eat pretty much anything, yet it was just a tiny too spicy for Whit. I recommend cutting back or excluding hot sauce and perhaps substituting a regular smoked sausage for the andouille if your kids don’t like spicy foods.
As all revelers should do on Fat Tuesday, we lived it up…donning our silly glasses, dining on delish food, chatting about our days and regarding the coins and beads as if they were made of solid gold.
Laissez les bon temps rouler!