This year, though, if we go on vacation at all, it will be either to visit my mom in West Virginia or my dad & uncle in Miami. So, we celebrate at home. It's funny, Cleveland doesn't seem to be a big Mardi Gras kind of place. I haven't seen any king cakes for sale or anything like that. Good thing I had a Mam Papaul mix. I got mine at Jungle Jim's in Fairfield, Ohio (www.junglejims.com) but you might check www.cajunsupermarket.com if your local grocer doesn't carry it. You can always make it from scratch. I haven't tried that yet, since baking isn't really my thing. I chose the praline filling. I make a King Cake every year on Mardi Gras Day and last year, I made one with fudge filling. My dearest wife didn't like it as much, so I am back to praline. As soon as that baby cools, I am going to glaze and sugar it, then hit the Dante again. I plan to wear full Mardi Gras regalia of either tiara or pink cowgirl hat, boa and plenty of beads to school tomorrow. I am taking a King Cake to class, too.
Tonight, Pie brought out his beads for dinner and I need to dig mine out, too. I usually make something Louisiana-style for our dinner. Most often, it's jambalaya, but I have been known to make chicken or shrimp creole as well. This year, my wife is infatuated with pasta. So, when I saw a Rachael Ray recipe for a pasta version of jambalaya, I knew I had to make it. This is my adaptation of a very tasty dish for Mardi gras or anytime you want something a little spicy.
Jambalaya Pasta
1 lb. penne
2 tbsp. olive oil
12 oz. andouille, casing removed, meat diced (I used Emeril's Kicked-Up Smoked Sausage in deference to Pie's tender taste buds)
2 tbsp. butter
2 finely-chopped cloves garlic
1 chopped poblano pepper
1 small chopped green pepper (or whatever color you like best)
2 chopped celery stalks
1 chopped onion
Pepper
2 tbsp. flour
1 c. beer
1 c. chicken broth
14 oz. can crushed tomatoes
2 tbsp. hot sauce
2 tsp. thyme
1/2 lb. diced skinless, boneless chicken breast
1/2 lb. shrimp, with tails and shells removed
1/4 c. heavy cream
Cook pasta in boiling salted water until al dente. Drain and set aside. Heat a large skillet. Add oil and heat. Add sausage and brown. Remove to paper-towel-lined plate with slotted spoon. Add butter, garlic, poblano and green peppers, celery and onion. Cook 5 minutes. Season with salt and pepper. Stir in flour and cook 2 minutes. Whisk in beer and cook until beer is evaporated, about 2 minutes. Add next 4 ingredients. Bring to a boil. Add chicken and shrimp, cover and cook until they are cooked through, about 7 minutes. Add cream. Stir into pasta. Add andouille. Serves 4 hungry people.
If you are not up to cooking from scratch, check out Tony Cachere's or Zatarain's packaged foods.
2 tbsp. olive oil
12 oz. andouille, casing removed, meat diced (I used Emeril's Kicked-Up Smoked Sausage in deference to Pie's tender taste buds)
2 tbsp. butter
2 finely-chopped cloves garlic
1 chopped poblano pepper
1 small chopped green pepper (or whatever color you like best)
2 chopped celery stalks
1 chopped onion
Pepper
2 tbsp. flour
1 c. beer
1 c. chicken broth
14 oz. can crushed tomatoes
2 tbsp. hot sauce
2 tsp. thyme
1/2 lb. diced skinless, boneless chicken breast
1/2 lb. shrimp, with tails and shells removed
1/4 c. heavy cream
Cook pasta in boiling salted water until al dente. Drain and set aside. Heat a large skillet. Add oil and heat. Add sausage and brown. Remove to paper-towel-lined plate with slotted spoon. Add butter, garlic, poblano and green peppers, celery and onion. Cook 5 minutes. Season with salt and pepper. Stir in flour and cook 2 minutes. Whisk in beer and cook until beer is evaporated, about 2 minutes. Add next 4 ingredients. Bring to a boil. Add chicken and shrimp, cover and cook until they are cooked through, about 7 minutes. Add cream. Stir into pasta. Add andouille. Serves 4 hungry people.
If you are not up to cooking from scratch, check out Tony Cachere's or Zatarain's packaged foods.
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