Fat Tuesday Jambalaya

Often within the secular world are comparisons between Religious Feast Days or customs and those of pagan practices. This is a veiled attempt to discredit the Catholic Church without fully understanding the connections.

The first Christians were Catholic. Catholic actually means Universal. From there other denominations split off after disagreements within the Church. Martin Luther was a Catholic Monk who felt the need for reform within the church. In the end he became a leader of a new Christian denomination – Lutherans. The splintering continued, giving rise to various Protestant faiths that continue to splinter even today. Which really isn’t the subject of today’s share nor should this be seen as a commentary on Protestants as a whole.

Today is about Fat Tuesday. The concept of Fat Tuesday can be traced back before the formation of any Christian faith. Historians can link much of the traditions surrounding modern day Mardi Gras to the Roman celebrations of Lupercalia. Lupercalia was celebrated annually in February to honor the Roman god of fertility. There was a great deal of feasting, drinking and promiscuous behavior involved.

With the rise of the Catholic Church in ancient Rome, Christian teaching and morals took root. The blending of traditions with new beliefs was a common practice in the ancient world. This helped non-believers to transition away from pagan practices, recognizing old traditions with new meaning.

Mardi Gras became a way of cleansing the homes of the wealthy in preparation for the sacrifices of Lent. Meats, eggs and milk were all consumed in a day. It was impossible for a wealthy family to consume all they had alone, so the consumption was taken to the streets in a huge celebration. Ridding the home of temptation for the next forty days was a community effort.

Today Mardi Gras seems more an excuse for excess. The need to cleanse the home of forbidden food is no longer a consideration with the invention of refrigeration and preservatives. I don’t think I’ve ever seen anyone drag all they have out into the street. Now we go about collecting beads and having one heck of a good time.

In our house Mardi Gras is just an excuse to enjoy a New Orleans favorite – Jambalaya. It’s become a tradition in our house to serve up New Orleans cuisine today. Like we needed an excuse! Enjoy!

Shrimp, Chicken and Cajun Sausage Jambalaya
1 White Onion
2 Bell Peppers
2 Garlic Cloves
1 Celery Rib
1 lb large Shrimp
6 oz Andouille Cajun Sausage
1 lb boneless Chicken Breast
Kosher Salt to taste
Fresh Black Pepper to tste
1 teaspoon dried Oregano
Cajun Seasoning to taste
2 tablespoons Tomato Past
2 cups Chicken Stock
1 (14 oz) can Crushed Tomatoes
1 cup Long-grain White Rice
2 tablespoons Old Bay Seasoning
2 Green Onions
1 loaf French Bread

Note: The Holy Trinity of Cajun cooking is onion, bell pepper and celery. While most people use a green bell pepper, I like the reds or orange for that pop of color.

Peel and finely dice onion. Stem, core and dice bell peppers. Peel and mince garlic. Trim celery, dice and set aside.

Clean shrimp, peel and devein. Remove tails for easy eating or leave on for presentation only. Keep shrimp chilled until ready to cook.

Coin-cut the Cajun Sausage, set aside. Trim any remaining fat from the chicken breasts. Cube chicken and set aside.

In a large Dutch Oven over medium heat, warm olive ol. Add the onions, bell peppers and celery. Season with salt and pepper. Cook until vegetables are almost tender, about 5 minutes.

Stir in chicken. Season with oregano and Cajun seasoning. Cook until chicken is golden, about 5 minutes. Add sausage, garlic and tomato paste. Continue to cook until fragrant, about a minute longer.

Add chicken stock, crushed tomatoes, rice and Old Bay seasoning. Bring to a boil, reduce heat to low, cover with a tight-fitting lid. Simmer until rice is tender and the most of the liquid has evaporated, about 20 minutes.

Add the shrimp, cook until the shrimp is pink and cooked through, about 3 minutes or so.

While the shrimp is cooking, clean and slice the green onions for a garnish. Serve with warm French Bread and a Rosé Wine.

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Blessed are you, Father, Lord of heaven and earth;
You have revealed to little ones the mysteries of the Kingdom