Mardi Gras Recipes: Jambalaya & King Cake

Mardi Gras is a time for joy, colorful parades, and—above all—delicious cuisine. Award-winning chef Brian Jupiter, a native of New Orleans, discusses two of his favorite Mardi Gras recipes: traditional jambalaya and king cake. These recipes deliver the celebratory flavors of New Orleans cuisine right to your home, whether you’re entertaining guests or simply seeking real Southern cooking.

A Traditional Mardi Gras Dish, Jambalaya

A mainstay of Cajun and Creole cooking, jambalaya combines ingredients from the Caribbean, Africa, and Europe. During Mardi Gras season, Chef Jupiter remembers the heady scent of paprika, thyme, and cayenne filling his grandmother’s kitchen.

Components: two tablespoons of olive oil

• One pound of skinless, boneless, bite-sized chicken thighs
• One pound of sliced smoked andouille sausage
• Two tablespoons of tomato paste
• One medium-sized sliced onion
• One sliced bell pepper
• 2–3 chopped celery stalks
• Three to four minced garlic cloves
• One teaspoon of fresh thyme
• Two teaspoons of paprika
• Two tablespoons of Cajun spice
• To taste, add salt and pepper.
• One 14.5-ounce can of diced tomatoes (with liquids)
• Long-grain rice, two cups
• Two cups of chicken broth
• Two to three bay leaves
• One pound of optionally peeled and deveined shrimp
• Fresh parsley and green onions, cut for garnish

Directions:

In a big pot, heat the olive oil. Brown the chicken and sausage, then add tomato paste. Remove and set aside.

Sauté onions, bell pepper, and celery until softened. Add garlic and thyme.

Stir in paprika, Cajun spice, salt, and pepper, cooking for 2 minutes. Add diced tomatoes and mix well.

Return the chicken and sausage to the pot. Add rice, chicken broth, and bay leaves. Simmer for 20-25 minutes until rice is tender.

Add shrimp in the last 5 minutes. Stir, cover, and cook until pink.

Remove bay leaves and garnish with green onions and parsley.

A Joyful Mardi Gras Custom: The Recipe for King Cake

In 1870, French colonists brought the festive New Orleans treat known as “king cake.” The vivid purple, green, and gold sugar represent justice, trust, and power. The person who finds the plastic baby buried within gets to host the next party!

Components:

• Dough: half a cup of warm, whole milk
• Half a cup of powdered sugar
• One packet (2 ¼ tsp) active dry yeast
• Half a cup of melted unsalted butter
• Two huge eggs
• Half a teaspoon of salt
• Four cups of all-purpose flour
• One orange or lemon’s zest (optional)
• Filling
• Two cups of brown sugar
• Ground cinnamon, 1 tablespoon
• Two teaspoons of kosher salt
• Ice:
• Two cups of powdered sugar
• Two tablespoons of milk
• One teaspoon of vanilla cream
• Sprinkles of purple, green, and gold

Directions:

Mix the yeast, sugar, and heated milk. Let sit until foamy, 5 to 10 minutes.

Combine the butter, eggs, zest, and salt in a bowl. Stir in the flour gradually after adding the yeast mixture. Spend 5–7 minutes kneading.

The dough should double in size after one to two hours of rising.

For the filling, combine salt, cinnamon, and brown sugar.

Preheat the oven to 375°F. Roll dough into a 15×10-inch rectangle, spread filling, and roll into a log. Shape into a ring.

Let rise another 30-45 minutes. Bake for 25-30 minutes until golden brown.

Mix powdered sugar, milk, and vanilla for icing.After the cake has cooled, drizzle it over and sprinkle colored sugar on top.

Before serving, you can choose to conceal a tiny plastic baby inside.

Celebrate Mardi Gras with These Traditional Recipes

These authentic Mardi Gras dishes can help you recreate the spirit of New Orleans in your kitchen. Whether you’re enjoying a bowl of hot jambalaya or a slice of king cake, these dishes will make your Mardi Gras party one to remember.

Source: USA Today