Mardi Gras Recipes: Cajun Style Meals, Snacks, Drinks and More

Mardi-Gras is a French phrase meaning "Fat Tuesday." It is the celebration leading up to lent season. It officially commences on Twelfth Night, or the Feast of the Epiphany, concluding on Shrove Tuesday, just before "Ash Wednesday" and the beginning of lent. To celebrate this season, you do not need to travel down south. Here are some recipes that are bound to make your Tuesday a grand one indeed:

Jambalaya Recipe: You will need the following for a meal for 12-14 people (Party!)

6 carrots, diced
4 cups choppedonions, divided
4 cups chopped celery, divided
3 bay leaves
2 lbs smoked sausage, sliced
1 whole chicken (3-4 lbs), giblets removed
4 tbs canola or peanut oil
1 green bell pepper
6 Scallions, chopped
1 can (28 oz) tomatoes, chopped, reserve the liquid
4 tbs tomato paste
1/4 cup chopped fresh parsley
4-6 cloves garlic
2 tsp thyme leaves
2 tsp dried basil
1/4 tsp. cayenne pepper
1 tbs Worcestershire Sauce
3 ham hocks, salt, pepper and hot sauce to taste
2 cups uncooked rice

Place ham hocks, carrots, cups of onion and celery in a large pot and fill with water. Cook for about 2 hours. Add chicken and 1 bay leaf. Cover and simmer for about an hour, or until chicken is tender.

Remove pot from stove-top and allow cooling. Remove chicken and ham hocks. Separate skin and bone and chop meat from chicken and ham hocks. Set aside the stock, for the rice.

Using large Dutch oven, heat oil and add remaining onion, pepper and sauté until tender. Add remaining celery, scallion, and tomatoes and cook until vegetables are tender. Add the chopped ham and tomato paste and cook until the mixture just begins to brown. Add remaining ingredients, except sausage and chicken. Add 2 cups of the stock. Cook for about an hour.