An Ode to New Orleans

In Honor of Mardi Gras, my favorite dish from the Big Easy is Jambalaya.
Original Recipe Yield 4 servings

1/2 cup frozen peas
1 cup mixed peppers
1 cup chicken broth
1 clove garlic, chopped
1/2 pound boneless, skinless chicken breasts, cut into bite-size pieces
1/2 pound uncooked large shrimp
3 tablespoons vegetable oil, divided
1 large onion chopped
4 ounces andouille sausage chopped
1 cup water
1 cup – Spanish Rice
3 bay leaves


Season chicken and shrimp, if desired, with salt and ground black pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
Heat 1 tablespoon oil in same skillet and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and set aside.
Heat remaining 1 tablespoon oil in same skillet over medium heat and cook onion, pepper and sausage, stirring occasionally until sausage is browned and onions are crisp-tender. Stir in garlic and cook 1 minute. Add water, stock, peas and rice (Spanish Rice) and bay leaves. Bring to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 7 minutes or until rice is tender.  Remove bay leaves. Stir in chicken and shrimp. Serve with a nice baguette and enjoy.

Nutritional Information

Amount Per Serving Calories: 448 | Total Fat: 21.5g | Cholesterol: 135mg

In honor of the Big Easy here is a little taste of New Orleans.
Mardi Gras, the French for ‘fat Tuesday’.

Traces it’s origins back to ancient Rome.Carnival can be regarded as the origin of Mardi Gras traditions.  After Emperor Constantine converted the Empire to Catholicism, Carnival became popular celebration giving people and excuse let loose before the reflective days of Lent.

The Mardi Gras celebration in New Orleans can be regarded as the most extravagant of all American festivals.
It first came to New Orleans through French Culture in the year 1699 when the French explorers celebrated the holiday on the Mississippi River.

The Mardi Gras season starts two weeks before Fat Tuesday.

What makes New Orleans unique is its culture. Music, food, and history all mix together like a good Jambalaya in order to create a truly unique travel experience.

If you want to hear amazing old school jazz with a real historic flavor, I recommend preservation hall

Enjoy the Jambalaya and listen to some great jazz while eating it.

Photographer Bill Brady
Food Stylist Brian Preston Campbell