Tuesday, March 8, 2011

FAT TUESDAY'S SMOKED SAUSAGE & CHICKEN JAMBALAYA, MARDI GRAS SALAD & KING CAKE


In honour of Fat Tuesday I am posting some Mardi Gras Recipes

SMOKED SAUSAGE & CHICKEN JAMBALAYA

Of course, the best jambalaya is prepared in huge black cast iron pots, but here’s a quick home version that is equally good. This Louisiana favorite serves as a great family one-dish meal or is perfect for a large crowd

INGREDIENTS:

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
1 pound smoked sausage, sliced into circles
1 large Vidalia onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
4 cloves garlic, chopped
1 tablespoon chopped thyme
2 cups long grain white rice
2 tablespoons tomato paste
1 (14-ounce) can fire-roasted diced tomatoes
2 1/2 cups chicken broth
1 dried bay leaf
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh parsley

DIRECTIONS:

Heat the oil in a large Dutch oven over medium-high heat.

Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.

Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.

Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.

Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

MARDI GRAS SALAD

Get in the spirit with this festive salad of oranges, bacon, carrots, red onions, and green spinach representing Mardi Gras colors with a delicious slightly sweet dressing

INGREDIENTS:

2 teaspoons finely chopped onion
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon ground dry mustard
1/4 cup olive oil
1 head red tip lettuce, washed, drained and torn into pieces
1 (10-ounce) package baby spinach, washed and drained
1/2 cup chopped red onion
2 (11-ounce) cans mandarin oranges, drained
1/3 cup shredded carrots
4 slices center cut bacon, crisply fried and crumbled

DIRECTIONS:

In a small bowl, whisk together onion, vinegar, sugar, mustard and olive oil.

Refrigerate until ready to toss salad.

In large salad bowl, combine lettuce, spinach, red onion, mandarin oranges, carrots and bacon.

Toss dressing with salad when ready to serve.

Terrific Tip: Cook bacon in the microwave for crispy bacon without the fat. Drain on paper towels after cooking. Center cut bacon is a better choice to use.

KING CAKE WITH CREAM CHEESE CINNAMON FILLING

A King Cake is a must during Carnival season. Now, you can make a quick King Cake recipe in your own home any time, without worrying about a complicated yeast dough.

INGREDIENTS:

2 (8-ounce) cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon
Mardi Gras Icing

DIRECTIONS:

Preheat oven to 350 F.

Coat a 10-inch round pizza pan with nonstick cooking spray.

Separate crescent rolls at perforations into 16 slices.
P
lace slices around prepared pan with points in the center.

About halfway down from points, press steams together.

In a mixing bowl, beat cream cheese, confectioners sugar, and vanilla until creamy.

Spread on dough in the center where seams have been pressed together.

another small bowl, combine butter, brown sugar, and cinnamon with a fork until crumbly.

Sprinkle over cream cheese.

Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake.

Bake for about 20 - 25 minutes or until golden brown.

Cool slightly and drizzle with colored Mardi Gras Icing

MARDI GRAS ICING

INGREDIENTS:

1 cup confectioner’s sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Yellow, green, red, and blue food coloring

DIRECTIONS:

In a small bowl, combine all ingredients, except food color. Divide mixture into three bowls.

In first bowl, add a few drops of yellow food coloring. In second bowl, add a few drops of green food coloring, and in third bowl add equal amounts of drops of red and blue food coloring (to create purple).

Drizzle over baked cake


2 comments:

Linda ★ Parker's Paradise said...

That is my favorite salad---with out the carrots!
Jambalaya always reminds me of Justin Wilson! :)
★Linda★

Catherine said...

This is a fabulous post! Yummy. Thanks for taking the time to post all this. I`m certainly going to be busy enjoying your recipes.