JambalayaHey ya’ll, it’s officially Mardi Gras!  Since most of us are at work or otherwise occupied with the responsibilities of normal life – lets take a (mental) break and join the 1.2 million people who are carousing down Bourbon St. in good ole’ New Orleans with some fun facts!

‘Mardi Gras’ or ‘the feast before the fast’ has it’s roots in Catholicism (if you can believe that!) It is the day before Ash Wednesday – and the coming weeks of fasting for many Catholics – therefore an opportunity to overindulge in food, drink, and fun.

-The holiday arrived in North America in the late 17th century with the LeMoyne brothers who had come to defend France’s claim on Louisiana.

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– During early Mardi Gras celebrations hundreds of years ago, masks were a way for participants to enjoy the freedom of class constraints. Mask wearers could mingle with people of all different classes and could be whomever they desired, at least for a few days.

-Mardi Gras beads were originally made of glass! The color of the beads were determined by the king of the first daytime Carnival in 1872. He wanted the colors to be royal colors – purple for justice, gold for power and green for faith. The idea was to toss the color to the person who exhibited the color’s meaning.

So, in honor of today’s festivities we’d like to share our Signature Jambalaya recipe – hopefully it’ll earn you some beads!

Farm To Fit Signature Jambalaya

Yield: 5 servings

 1 TBSP            Canola Oil

.75  lbs.            Chicken Breast, diced

.75 lbs.             Andouille, coins

1/4 cup             Cajun Spice

5                      Bay Leaf

1/2 cup            Yellow Onion, diced

1/2 cup            Celery, diced

1/2 cup            Bell Pepper, diced

2 TBSP            Garlic, chopped

.75 cup            Tomato, diced

1 cup                Brown Rice

8 Cups             Chicken Stock

.75 cup            Okra, sliced

2 TBSP            Hot Sauce

1/2 lb.              Shrimp, tail off

2 TBSP            Parsley, chiffonade

–          Sear Chicken & Andouille; add spice, bay, garlic & trinity & sweat until soft.

–          Add rice & toast briefly.

–          Add tomato, stock, okra, hot sauce & simmer for 45 minutes until rice is cooked.

–          Stir in the shrimp & parsley.

 

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