Mardi Gras may have come and gone, but that’s no reason to give up the joys of jambalaya.
By JILL WENDHOLT SILVA
The Kansas City Star
Perfect for a party any time of year, the traditional Cajun-Creole rice casserole is studded with tomatoes, green pepper, celery, onions and bite-size pieces of meat, poultry or seafood.
Although rice is the key ingredient, jambalaya’s melodic name may derive from the Spanish word for ham, jamon, or the French word, jambon.
But there are literally as many recipes for the dish as there are cooks, and modern versions aren’t shy about substituting leaner meats, including chicken and turkey sausage.
In addition to choosing leaner meats, The Star’s Chicken and Sausage Jambalaya adds brown rice to the mix. A whole grain, brown rice retains its high-fiber bran coating.