The celebration of Mardi Gras, also known as Fat Tuesday, is February 24. There are many traditional Mardi Gras dishes, such as red beans and rice, seafood gumbo, and Louisiana po’ boys. This month’s recipe is a take on a Mardi Gras classic—jambalaya. The dish is easy to prepare leaving you with more time to celebrate, and the zesty flavors add to the celebration. Complement your jambalaya with cornbread, and then finish it off with a piece of king cake. Happy Mardi Gras!
Easy Cajun Jambalaya
- 2 teaspoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 8 ounces kielbasa, diced
- 1 onion, diced
- 1 green bell pepper, diced
- ½ cup diced celery
- 2 tablespoons chopped garlic
- ¼ teaspoon cayenne pepper
- ½ teaspoon onion powder
- 2 cups uncooked white rice
- 4 cups chicken stock
- 3 bay leaves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
Directions
- Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery, and garlic.
- Season with cayenne pepper, onion powder, and salt and pepper. Cook 5 minutes or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves.
- Bring to a boil, then reduce heat, cover, and simmer 20 minutes or until rice is tender.
- Finally, stir in the Worcestershire sauce and hot pepper sauce.
