Celebrate Mardi Gras in the Triad with tasty dishes

What makes a good party? Music, dancing, and food .. of course.

On the morning of Fat Tuesday, we’re bringing Mardi Gras to you with the help of Linda McLean and a twist on these popular recipes.

Shrimp & Chicken Jambalaya

Ingredients:
2 tsp olive oil
1 medium uncooked onion(s), sweet, chopped (about 1 cup)
1 medium green pepper(s), chopped (about 1 cup)
8 oz uncooked boneless skinless chicken breast(s), cut into bite-size pieces
29 oz canned stewed tomatoes, undrained
12 oz uncooked shrimp, peeled and deveined
1 tsp Italian seasoning, dried
1 tsp hot pepper sauce
4 cup(s) cooked brown rice

Instructions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.

2. Stir in chicken; cook, stirring, until chicken is no longer pink, about 5 minutes.

3. Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, until shrimp are cooked through, about 5 minutes.

4. Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.

This recipe also tastes great if you use lean pork tenderloin strips instead of chicken. And go ahead and toss some red beans into the cooked rice.

Okra, Corn & Tomato Saute:

Ingredients:

3 slice(s) uncooked reduced fat bacon
1 spray(s) cooking spray
1 small uncooked onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
2 cup(s) frozen corn kernels
8 oz frozen okra, sliced (about 2 cups)
1/8 tsp cayenne pepper, or less to taste*
1/4 tsp dried oregano, crushed
1/2 tsp table salt
1/8 tsp black pepper
1 cup(s) grape tomatoes, or cherry tomatoes, halved

Instructions:
1. Brown bacon in a large nonstick skillet over medium heat, flipping several times, about 5 to 7 minutes; remove bacon and set aside.

2. Coat same skillet with cooking spray and set over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes. Add corn, okra, cayenne, oregano, salt and pepper; cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Stir in tomatoes; cook until tomatoes are pulpy, about 2 to 4 minutes. Crumble bacon over skillet and serve. Yields about 3/4 cup per serving.

One-eighth teaspoon of cayenne pepper is quite spicy — adjust to taste.
You do not need to thaw the corn and okra.
We used frozen vegetables for convenience but you can use fresh corn and okra if you prefer. The cooking time will be about the same.
Omit the bacon for a vegetarian version.

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