Spice Up Your Mardi Gras With This Easy Jambalaya Recipe
Categories: Recipes

Spice Up Your Mardi Gras With This Easy Jambalaya Recipe

Mardi Gras, Fat Tuesday, Shrove Tuesday — every country and every culture seems to have a different name for it, but whatever you call it, it’s a good excuse for a feast! This year, why not celebrate Louisiana-style, with a big batch of spicy jambalaya. This Creole- and Cajun-inspired recipe is super straightforward, and easy to adapt with your favorite veggies, spices and toppings.

Ingredients:

  • 1 onion
  • 1 green bell pepper
  • 1 large stick celery
  • 1 Tablespoon oil
  • 1 red bell pepper
  • 1 large carrot
  • 1 cup long-grain white rice
  • 3 cups vegetable stock
  • 1 Tablespoon Cajun seasoning
  • 4 cooked sausages (I used vegetarian)
  • 10 cherry tomatoes

Instructions:

1. Finely dice the onion, green pepper and celery stick. Heat a dash of oil in a large, deep frying pan, and add the diced veggies. Cook for a few minutes over a medium heat, until soft.

2. Slice the red pepper and carrot, and add these to the pan, along with the rice, vegetable stock and Cajun seasoning.

3. Stirring regularly, simmer gently for around 15-20 minutes, until the rice has absorbed any excess liquid and is almost entirely cooked. Slice the sausages and halve the cherry tomatoes, and add these to the pan. Cook for a couple more minutes, until piping hot.

4. Serve with your choice of toppings — fresh parsley or cilantro, chopped spring onions, etc.

Finely dice the onion, green pepper and celery stick. Heat a dash of oil in a large, deep frying pan, and add the diced veggies. Cook for a few minutes over a medium heat, until soft.

Slice the red pepper and carrot, and add these to the pan, along with the rice, vegetable stock and Cajun seasoning.

Stirring regularly, simmer gently for around 15-20 minutes, until the rice has absorbed any excess liquid and is almost entirely cooked. Slice the sausages and halve the cherry tomatoes, and add these to the pan. Cook for a couple more minutes, until piping hot.

Serve with your choice of toppings — fresh parsley or cilantro, chopped spring onions, etc.

Although jambalaya is a traditional Louisiana dish, I personally think the most fun part is mixing up the recipe with your own favorite veggies, spices, etc. It’s the kind of dish you never need to make the same way twice! Just throw in whatever you fancy (it’s a great fridge clearer).

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