Mardi Gras 2025

 The day has arrived and I am ready for it. I made a batch of my jambalaya on Sunday, and there is just enough for a healthy portion for today's lunch.  I knew I could find suitable music on the internet, so pulled up favorite songs by CC Adcock, Rosie Ledet, Dewey Balfa and the Balfa Bros. among others.  (I like both traditional Cajun and Zydeco music to accompany my jambalaya and beer for the occasion.)  As I have said before on this blog, here at Studio Arrabbiata we have a devotion to all things spicy, and so that includes my cooking.  Actually, I don't find this jambalaya that spicy, not so much as the restaurant dish I based this on, but my mother tried some and found it tasty, but too spicy for my father to try.  More for me.  Photo is below:

I have read that some people will say no tomato in it (that would make it creole) but the restaurant I used to go to used it, and I had a can on my shelf, so it's in there.  Sometimes I put in some shrimp (in place of crawdads), but this year I had no shrimp handy, and I didn't want to get a whole bag just for a few plates, so I left it out.  (again, some don't include seafood at all, but my version sometimes has it) The only rule that I consider is that it is a rice dish and must include some pork (it's in the name after all), and this one meets all those rules.  Tomorrow begins Lent, and all the fun ends.