Good morning!
I know weβre all focused this week on the major food group that is Super Bowl grub β I am, at least lol β but I donβt want to neglect to give an appreciative nod to Mardi Gras and shine a light on Louisiana cooking. Itβs not often that Mardi Gras gets tucked right in behind the Super Bowl, and I didnβt want it to get lost.
So while youβre planning your Super Bowl menu, donβt forget to add a few things to your shopping list to make a big batch of jambalaya or gumbo for Tuesday.
I mentioned in last weekβs edition of the Digest that these sliders would be coming out soon. And I managed to eke them out just in time for both the Super Bowl and Mardi Gras.
Inspired by the classic Muffuletta sandwich, it has NOLA vibes and hints of Italy, stuffed with cold cuts, cheeses, and a briny olive salad whose juices soak so deliciously into the bread that you donβt even need condiments.
My collection of Mardi Gras recipes seems to grow every year, even though Iβm not from the South, nor do I have a family history of cooking NOLA cuisine. Thereβs just something about the flavor palate that appeals to my inner soup maker: Chicken and sausage and shellfish in rich, zesty broths. The Holy Trinity of aromatics (onions, celery, bell peppers). Creole spices and carby rice. Dreamy.
Weβre about halfway through winter, and these stews just hit the spot on those cold, rainy/snowy, blustery days that make you feel somehow both chilled on the inside and feverish on the outside. Here in the Ohio Valley, weβre in the middle of a very welcome 60ΒΊF+ sunny weather streak, but itβs supposed to cool down in time for Fat Tuesday.
Jambalaya in soup form might not be exactly traditional, but itβs pure February comfort food here at Casa SoupAddict. Savory chicken, andouille sausage, and shrimp, cooked in a broth thatβs steeped in aromatic vegetables, herbs and Creole seasonings.
Most definitely not a traditional Mardi Gras dish, but one day I was just overwhelmed with pasta cravings, and this dish was born. All the hearty flavors of Jambalaya tossed with the carby comforts of pasta. Crave-worthy, is all Iβll say.
Chicken, Seafood & Sausage Gumbo
If youβre looking for something a little more NOLA-esque, gumbo is always a great choice. This is an okra-free gumbo, Iβll point out because, if I remember correctly, at the time I cooked up this dish, I had trouble locating it. Not sad about it, though (not an okra fan). Instead, I used other legit thickening methods β including a dark roux β and it all came out just beautifully.
I usually do Jambalaya Soup every year on the Sunday before Mardi Gras, let it rest in the fridge (sans rice), and then serve it up on Fat Tuesday (with rice). But, this year the Super Bowl falls on the Sunday before, and Iβll be busy all day doing prep work for the party. Sooooo, I think Fat Tuesday will be Muffuletta Sliders and Cajun Mac & Cheese. I canβt wait.
More Mardi Gras Recipes
Until next time, friends, put your party hats on β₯οΈππ ππππ and fire up the stove, stay kind π«Άπ», practice self-care π, and eat lots of soup π².
Happy fat Tuesday and Superbowl Sunday! Two great foodie days! Your gumbo recipe is always on rotation in this house. We are not okra fans! Lol! Thanks for all you do! Many blessings.