Vegetarian jambalaya that can be made in a flash with Zatarain’s Jambalaya Mix, and then scooped into red peppers ready for roasting. It’s all topped off with cornbread and cheddar cheese.
Do you like knowing the history behind some of our traditions? Me too. Mardi Gras is coming up, and today this celebration is practically synonymous with New Orleans. But its roots are firmly planted in early pagan spring and fertility festivals known as Boeuf Gras (Fatted Calf). Apparently these early celebrations moved around Europe and ultimately to France, picking up traditions along the way, and traveled with French colonists to the New World. It didn’t take long before New Orleans made Mardi Gras her own celebration for the two weeks leading up to Fat Tuesday, the eve of the Christian Lenten season, with Creole cooking at the center of family gatherings.
- 2 Tbsp extra virgin olive oil
- 1 cup diced celery
- 1 cup diced yellow onion
- ¾ cup diced green pepper
- ½ tsp kosher salt
- 1 cup diced Roma tomatoes (4 Romas)
- 1½ cups vegetable broth
- 1 cup cooked red beans
- 4 cut out circles corn bread to top peppers, plus 1 cup cut into ¾-inch cubes
- 4 red peppers
- ½ cup coarsely grated cheddar cheese (I used Cabot)
- Chopped parsley