Mardi Gras Recipes

Chicken and Sausage Jambalaya
Makes 6-8 servings

2 lbs boneless, skinless chicken breasts, cut into small pieces
14 oz. smoked sausage, cut 1/2 inch thick
2 cups chopped onion
1 green pepper, cored and chopped
1 tablespoon minced garlic
3 cups canned beef broth
1 1/2 cups rice
1/2 teaspoon chili powder
1/4 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
Salt and Pepper to taste
Green onions, sliced

Coat a large pot with nonstick cooking spray and set over medium high heat.  Add chicken and cook, turning constantly until browned all over.  Remove and set aside.  Coat the same pot again with cooking spray, add sausage and cook until lightly browned, set aside.  Coat the same pot with cooking spray , add onion, bell pepper, and garlic – cook, stirring until tender, 5 to 7 minutes, scraping brown bits from bottom of the pan – this adds color to the jambalaya.  Add broth, rice, chili powder, thyme, cayenne, salt, pepper, and browned chicken and sausage, and bring to a boil.  Lower the heat, cover and simmer until the liquid is absorbed and the rice is tender, 25-30 minutes.  Uncover, stir in green onions and continue cooking over medium heat for 5 minutes more.



Mardi Gras Punch
Makes 24 (8 oz) servings

3 cups grape juice
1 (46oz) can pineapple juice
4 cups Orange Juice
1 (2 liter) bottle ginger ale
sliced limes

In a large bowl or container mix together grape juice, pineapple juice and orange juice.  Pour in ginger ale just before serving

Louisiana Vegetable Soup
Makes 12 servings

1 onion chopped
1 green pepper, cored and chopped
1 teaspoon minced garlic
4 cups canned vegetable broth (or chicken broth)
3 cups diced, peeled sweet potatoes
1 (16oz.) bag frozen corn
2 (14 3/4oz) cans cream style corn
1 (10oz) can Rotel
1 (6oz) can tomatoes paste
1 tbsp. worcestershire sauce
salt and pepper, to taste
dash hot pepper sauce

Coat a large pot with nonstick cooking spray and set over medium heat.  Add onion, bell pepper, and garlic, cook, stirring until tender, 3 to 5 minutes.  Add remaining ingredients to the pot and bring to a boil.  Reduce heat and cook until sweet potatoes are tender, 15 to 20 minutes.

Shrimp Creole
Makes 6 servings

1/2 cup oil
1/4 cup flour
2 lbs. raw shrimp, peeled and deveined
1 pod garlic, finely chopped
1/2 cup minced onion
1/2 chopped green pepper
2 tablespoons chopped parsley
1/2 cup warm water
salt to taste
Tabasco to taste
2 (8oz) cans tomato sauce

Make a light brown roux using flour and oil.  Add shrimp and cook 3 minutes over low heat.  Add garlic, onion, green pepper and parsley and sauté 2 minutes.  Increase heat to medium and gradually add water while stirring.  Add remaining ingredients, bring to a boil and then lower heat to simmer and cook for 1 hour.  Stir occasionally.  Serve over hot rice.