Happy Fat Tuesday!!

or Joyeux Mardi Gras!  or Happy Paczki Day!  Whatever cultural path you want to take on this day before the Christian religion’s Ash Wednesday,  Enjoy yourself!  It has typically been the day to indulge oneself (or in earlier times – use up) any of the items generally fasted on through Lent. Lard, Sugar, Eggs and Fruit were among the most common items to fast on – therefore the Polish created a delicious “doughnut” type pastry often stuffed with fruit filling, called a Paczki!

Here in the US, Mardi Gras is most famously associated with New Orleans.  The city goes all out with days of parties and parades and of course food!  Today we’re celebrating with a delicious Shrimp and Andouille Jambalaya I learned to make years ago while in New Orleans.  I hope you enjoy the recipe and Happy Mardi Gras!!!!

Shrimp and Andouille Jambalaya 

1 tbsp. olive oil
1 ½ c. andouille sausage, sliced into half moons, ¼ inch thick
1 c. finely diced bell peppers (red, yellow and green)
2 c. finely diced celery
3 c. finely diced yellow onion
1 bay leaf
1 tbsp. salt
¼ tsp. black pepper
¼ tsp. white pepper
Pinch cayenne pepper
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. dried thyme
1 tbsp. minced garlic
2 tsp. minced jalapeno
½ c. canned tomatoes, pureed with their juice
2 ½ c. chicken stock
1 ½ c. Uncle Ben’s converted rice
1 c. whole medium shrimp, peels removed
1 c. thinly sliced green onions, green part only

Heat olive oil over high heat in a cast iron or enameled pot.  Add the andouille and cook, stirring occasionally until brown, 8 to 10 minutes.  Add ¾ c. of the bell peppers, 1 ½ cups of the celery and 2 cups of onions and the bay leaf.  Cook stirring occasionally until the vegetables become very dark brown, 12 to 15 minutes.

Add the salt, black pepper, white pepper, cayenne, basil, oregano, thyme, garlic and jalapeno.  Cook, stirring occasionally for 3 to 4 minutes.  Add the remaining peppers, celery and onions.  Cook until the onions become soft and clear, 3 to 4 minutes.

Add the tomatoes and ½ cup of chicken stock, let flavors meld for 5 minutes.  Add the remaining chicken stock and bring the mixture to a boil.  Stir in raw rice, reduce heat to low, cover and let cook 20 – 25 minutes or until rice is done.

Once rice is done, add the shrimp, cover and let stand 4 minutes, with heat staying on very low.  Once shrimp are cooked through, stir in green onions and serve immediately!

Serves 6 as a side dish or 4 as a main dish.

nek

Happy Cooking!  And if anyone knows where i can get a Paczki in San Francisco – please let me know!!!