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Home : Events : Holidays : Mardi Gras : Carnival Jambalaya

Makes 8 - 10 Servings
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Carnival Jambalaya

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:

Carnival Jambalaya
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



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