{"id":17015,"date":"2022-03-01T07:38:55","date_gmt":"2022-03-01T12:38:55","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=17015"},"modified":"2022-03-01T08:58:17","modified_gmt":"2022-03-01T13:58:17","slug":"cest-mardi-gras","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=17015","title":{"rendered":"C\u2019est Mardi Gras!"},"content":{"rendered":"

(Click on any image to view it in high resolution.)<\/em>
\n\"\"<\/a><\/p>\n

C\u2019est Mardi Gras! Laissez les bons temps rouler! (Ou en anglais, it\u2019s Fat Tuesday! Let the good times roll!) The \u201cfat\u201d descriptor signals the last chance to consume indulgent, rich, high-calorie foods before the spartan Lenten season begins on Ash Wednesday. Needless to say, New Orleans pulls out all the stops for its annual celebration with a virtual parade of Creole and Cajun culinary delights on display.<\/p>\n

This is homemade Jambalaya, a rice dish that typically features spicy andouille sausage along with other meats or seafood. I\u2019ve used chicken as the supporting player here, but in the past I\u2019ve made it more traditionally with shrimp \u2013 that was back when you didn\u2019t have to take out a mortgage to buy it. The Creole version contains tomatoes, the Cajun style that I\u2019ve prepared here does not, but both incorporate a significant measure of spice. I start with a base of diced onions, celery, and bell peppers known as “the trinity” in Cajun cooking; it\u2019s akin to mirepoix in French cuisine which consists of onions, celery, and carrots, or sofrito in other cultures where ingredients vary by geography \u2013 but whatever the provenance, it\u2019s all about that base.<\/p>\n

\"\"<\/a>
\nOn the side, I made another popular Louisiana specialty, maque choux, a m\u00e9lange of fresh corn, bell peppers, onions, celery, and tomatoes cooked up in bacon fat with more Cajun spices and a little cream at the end to ensure the proper degree of decadence.<\/p>\n

Tomorrow\u2019s Ash Wednesday post will feature a Lenten delicacy (sounds like an oxymoron, doesn\u2019t it?) that\u2019s bloody delicious! Stay tuned….
\n 
\n <\/p>\n","protected":false},"excerpt":{"rendered":"

Laissez les bons temps rouler! Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,31],"tags":[164,165,139],"class_list":["post-17015","post","type-post","status-publish","format-standard","hentry","category-holidays","category-home-cookin","tag-cajun","tag-creole","tag-regional-american"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/17015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17015"}],"version-history":[{"count":8,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/17015\/revisions"}],"predecessor-version":[{"id":17024,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/17015\/revisions\/17024"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}