Contributed by: NAPSA
Make Mardi Gras The Theme For Your Big Game Party!
(NAPSA) - The Mardi Gras Season begins in mid-January and ends on Fat Tuesday, February 8th. This is just two days after another national event-Super Bowl. So consider combining these two fun-filled events into one Super Mardi Gras Party. Here's how:
Decorate Your Big Game Mardi Gras Party Table
The official colors of Mardi Gras are purple, green and gold. Plates, glasses and napkins in these colors create a festive Carnival decor. Colorful bead necklaces and masks are terrific Mardi Gras decorations. Add great New Orleans-style food and your party table is set.
Serve Fun and Authentic Food
Few things say New Orleans like Jambalaya-Carnival style. Chicken wings-a football party favorite-get a whole new kick when you dip them in a sauce made with a New Orleans twist. Both dishes are a snap to prepare and easy to serve big, hungry crowds. Easy to prepare and easy to serve-now that makes for a big and easy Mardi Gras party.
Your Big Game party with a Mardi Gras theme can be truly authentic if you include Zatarain's on your menu. Zatarain's has been a New Orleans tradition since 1889 and the authority on the real flavor and fun of New Orleans.
- 2 8-oz. boxes of Zatarain's New Orleans Style Jambalaya Mix
- 4 Tbsp vegetable oil (optional)
- 5 cups water
- 1 pound smoked sausage sliced 1/4 inch thick
- 1 pound cooked chicken breasts (about 4 medium) cubed
In a 5-quart saucepan, combine 5 cups of water, 4 tablespoons vegetable oil (optional) and bring to a boil. Add Zatarain's Jambalaya Mix and meat.
Return mixture to a boil. Reduce heat, stir, cover, and simmer over low heat for 25 minutes. Remove from heat, let stand for 5 minutes. Fluff and serve.
The cooked Jamba-laya may be garnished with thinly sliced scallions. Other options include adding cooked shrimp or ham cut into bite-size pieces. Recipe makes about ten 1-cup servings.
New Orleans Style Chicken Wing Dipping Sauce
- 1 12-oz. jar of refrigerated chunky Bleu Cheese dressing
- 3/4 cup of Zatarain's Creole Mustard
- 1/3 cup scallions chopped fine (reserve a teaspoon of chopped green tops for garnish)
- 1 tsp Zatarain's Creole Seasoning
- 24 pieces of chicken wings, tips discarded (or drummettes)
Mix all ingredients except chicken wings and refrigerate at least two hours before serving (overnight is preferable). Serve as a dipping sauce for cooked chicken wings (baked, broiled, fried or grilled) and celery stalks. Tastes great with other raw vegetables, too!
Serving Size: Makes 8 - 10 Servings