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The Best Jambalaya Recipe to Make for Mardi Gras
Posted on 15th Feb 2023
Mardi Gras is a time to celebrate, eat delicious food, and have a good time with friends and family. One of the best ways to enjoy this festive season is by making a traditional Mardi Gras dish at home. With CuttingBoard.com's John Boos cutting boards, you can create a delicious and authentic Mardi Gras recipe right in your own kitchen.
One of the most popular dishes for Mardi Gras is Jambalaya. This spicy and hearty dish is a mix of rice, sausage, chicken, and shrimp, all simmered together in a flavorful tomato-based sauce. To make this delicious dish, you'll need a large cutting board to chop your vegetables and meat, and John Boos cutting boards are the perfect choice.
Made from premium hard rock maple, these cutting boards are durable, hygienic, and will last for years to come. They also feature a juice groove around the edge that catches any liquids, making clean-up a breeze.
Here's a simple recipe for Mardi Gras Jambalaya that you can make at home with a John Boos cutting board:
Ingredients:
- 1 pound of Andouille sausage
- 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound of large shrimp, peeled and deveined
- 1 large onion, diced
- 2 bell peppers, diced
- 4 cloves of garlic, minced
- 1 can of diced tomatoes
- 2 cups of long-grain white rice
- 4 cups of chicken broth
- 1 tablespoon of Cajun seasoning
- Salt and pepper to taste
- Heat a large, deep skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the chicken and cook until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
- Add the onion, bell peppers, and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- Add the diced tomatoes, chicken broth, Cajun seasoning, and rice to the skillet. Stir to combine.
- Return the sausage and chicken to the skillet and bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
- Add the shrimp to the skillet and cook until pink, about 5 minutes.
- Serve hot with a sprinkle of salt and pepper to taste.
