Fat Tuesday with local ingredients

photo 1 

Two of our CSA members are at this moment in New Orleans celebrating Mardi Gras; I had to make due in cold NJ playing some Big Bad Voodoo Daddy and making some  dishes with Creole  flavor.

At this time of year my summer stores get used up for good. I made a Jambalaya using the last of the local ingredients frozen from the summer CSA: Tomatoes sauce, Bell Peppers, hot peppers, celery, onion.

photoJambayla is traditionally made with tomatoes paired with the holy trinity of Louisiana vegetables of celery, green peppers and onions plus a trinity of meat, seafood and fowl.I use Emerils recipe as base.Creole Vegetable Jambalaya Recipe : Emeril Lagasse : Recipes : Food Network.

I serverd the Jambayala with beans and the last of the frozen collard greens.

photo 2The colors of Mardi Gras are gold for power, green for faith and purple for justice. I made an  upside down cake using the last of the frozen grape juice and blackberries from the CSA.

The rice was yellow, the collards green and the cake purple.

Hope you enjoyed the day!


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