Mardi Gras Jambalaya

Joe's jambalaya recipe is going to make you feel like you're in N'awlins, I guarantee it! There's so much going on in this recipe it's no wonder this is a celebration meal before the fasting that comes with Lent.

One of Joe's early cooking influences was Emeril Lagasse - someone he'd like to meet in person someday. Joe's also spent some time tasting his way around Louisiana, and like many classic recipes, everyone has their own version. This version suits us.

Jambalaya stew generally has the distinctively-flavored andouille (say on-DWEE) sausage, tomatoes, chicken, shrimp, rice, and okra. Lots of fresh herbs make it complex. This list of ingredients might seem long, but this makes a huge potful of hearty food for a big Tuesday dinner February 12.

While it's simmering, why not transport yourself down to the festivities by visiting the official Louisiana Mardi Gras site at http://www.mardigrasneworleans.com? Interesting fact: despite the image of Mardi Gras as a drunken street party, it's also a big family festival and a Catholic holiday - and a legal holiday!

Ingredients

1 tbsp vegetable oil

2 large boneless, skinless chicken breasts

3 stalks celery, chopped

1 1/2 cups onion, chopped

4 carrots, chopped

1 lb andouille sausage, sliced 1/4 inch thick

1 28-ounce can tomatoes, chopped

2 cups vegetable broth

3 cloves garlic, crushed 

1 teaspoon whole thyme 

2 bay leaves
1 tbsp Creole seasoning

1 cup okra, sliced

1/2 pound shrimp, peeled and de-veined

1/2 cup hot banana or jalapeno pepper, sliced

Salt and pepper to taste

2 tbsp Worcestershire sauce

2 cups white rice

Directions

Cut the chicken into 1-inch cubes. In a large stockpot, saute the chicken in oil until white on all sides. Add celery, onion, and carrots, and saute until slightly tender. Add the sausage, tomatoes, broth, garlic, thyme, bay leaves, and okra. Bring to a boil, then reduce heat to a simmer, cover, and cook for 1 hour.

Add the shrimp, peppers, salt and pepper, Worcestershire sauce, and rice. Simmer for 20 minutes more, or until rice is tender. Serve immediately.

Note: you can also cook this in a large slow cooker, and let it simmer all day. Add the rice and shrimp about 30 minutes before serving, and turn the crock pot heat to high during the last cooking stage.

Serves 10-12.