Fat Tuesday

So, for those of you non-Catholics out there, like myself, you might wonder, "what is 'Fat Tuesday'?". "What is Carnivale?" "What is Mardis Gras?"

Well, after watching "No Reservations", I wouldn't recommend going to New Orleans (pronounced "New Orlins") to find out. It's still, uh, recovering. Which I find, what you might call, ironic, seeing as how Mardis Gras is the creole/cajun celebration of the day before Ash Wednesday, when Lent begins (which is when Catholics give up something precious to themselves to appreciate the suffering JC (or really just J or just C) at the hands of the Romans). It's basically the binger/frat party before you have to give it all up. So, funny, I think, that the city that has held this celebration got nailed, by what they would call, an act of G.

So, there you go. Irony. I tried to come up with something surprising, something, I don't know, ironic, for a recipe today, but you'll just have to settle for the obvious, the creole dish of choice in my family: Jambalaya.

Jambalaya is really creole (aka French/Latin) stew. Which means everyone makes it different. Fun, huh? There are a couple of critical ingredients, though: rice, chicken, shrimp, sausage, tomatoes, and chili sauce. Some people add vinegar, making it very much NOT Gluten Free, so eat at your risk.

Here's my gf goodie version:

Gluten Free Jambalaya


8C cooked white rice
1 medium to large sweet onion, chopped (remember how to choose one??)
1-2 tsp minced garlic (or about 3 cloves)
1/2 stick butter or 1/4C cooking oil (of your choice, I like canola)
1lb cajun sausage (or smoked sausage work fine, too)
1 fryer chicken, cut up into pieces, or 5lbs chicken pieces of your choice, cubed
1 32oz can of crushed tomatoes
1 small can Ortega chilis, chopped (optional)
1Tbsp dry thyme
2tsp salt
1 tsp black pepper
cayenne pepper to taste (start with 1/4 tsp, then SLOWLY increase)
2lbs cooked salad shrimp (or any size, but you'll need more in weight)


1. In a large stock pot, brown the garlic and onion in the oil or butter.
2. Add the chicken pieces and brown (it is VERY important to THROUGHLY cook the chicken.)
3. Add the sausage and brown (it is VERY important to THROUGHLY cook any raw sausage).
4. Add the crushed tomatoes and spices (thyme, salt, peppers).
5. Add the cooked rice, and mix well.
6. Add the cooked shrimp and bring to at least 165*F, or until steaming all the way through.

You may add more spices, if this is mild.


Enjoy the goodies!
The Irish Lass