Some of my crazy Krewe of Karencro I cook for parade day!

I would never take away from the importance of the Christmas season, but I am going to be honest with you, my FAVORITE time of the year is Carnival Season!  Those of you not from Louisiana or a town that celebrates Mardi Gras (Fat Tuesday) should experience the best free party in the world.  Now, I grew up south of New Orleans (yes, there is land south of New Orleans and no, I did not get to school in a pirogue).  My childhood Mardi Gras in my hometown was always laid back heading to the parade route, picking up a box of fried chicken from Popeyes, eating in the back of the truck, walking to the local bakery, Dufrene’s for a French bread and brownies.  On the walk, you always stopped to talk to friends either parked or if you were lucky enough to have your house on the parade route, visit a house party!

Once we made it back to the truck, we would feast on Mom’s potato salad, fried chicken, French bread, red beans and rice and brownies for dessert.  Unless you have been there it is hard to explain the excitement of waiting to hear the sirens of the cop cars signaling the beginning of the parade.  Because I was the baby of the family, I always had the luxury of having the highest spot on the truck!  As the revelers get closer, you scream, “Throw Me Something Mister!” and wait for the beads to start flying.  It is so much fun to see who catches the most and the biggest beads.  I am so worked up just typing this blog I cannot stand it!

Now that I am all grown up and live in the Acadiana area of Louisiana, I belong to the Carnival Krewe, “Krewe of Karencro”.  We have created our own tradition.  On the morning of our ride, we are usually at the float by 7 am!  By 10am, I cook up a big pot of Tony Chachere’s Jambalaya to feed our float.  If you are not lucky enough to be in Louisiana for Mardi Gras this year, make your own Louisiana party at home with this simple recipe.

Mardi Gras Chicken and Sausage Jambalaya

Here are your ingredients

Nothing complicated about jazzing up this dinner mix!

2 tablespoons butter or margarine

1 onion, chopped

1 bell pepper, chopped

1/2 lb. cooked chicken

1/2 lb. Tony Chachere’s smoked sausage, diced

1 (8 oz.) box Tony Chachere’s Jambalaya Mix

2 1/4 cups water or stock

3 tablespoons chopped green onions

In a Dutch oven, melt butter.  Add onions and bell pepper. Saute until lightly brown. Add chicken and sausage and warm through (if using a rice cooker, all remaining ingredients, except green onions can be added to cooker and switched to cook).  Add water and bring up to a boil.  Reduce heat to a simmer.  Cover and cook for 25 minutes stirring once during the cooking time.  Add green onions, combine and serve warm.

Combine all ingredients in your rice pot and turn on...that simple!

Enjoy this jazzed up version of chicken and sausage jambalaya and have your own Mardi Gras celebration!

Mardi Gras Jambalaya ready to eat up!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s