A few family members love Creole and Zydeco music and culture. Perhaps because I am not so familiar I have not developed any type of fondness for either. However I do love a hot bowl of homemade chicken and sausage jambalaya. Hubby is allergic to shellfish so no shrimp is included in our Mardi Gras meal.
Chicken parts simmered in a slow cooker on the previous day, providing enough meat for last night's dinner of fajitas, today's jambalaya and even a little for salads tomorrow. A bonus was the two cups of broth left over from the slow cooking - much better flavor than canned or cubed - required for the jambalaya. Chopped tomatoes, onion, garlic, red and green pepper added lovely color and andouille sausage bits enhanced the Creole essence. A heavy hand with the hot pepper sauce just before serving amped up the spiciness and the only accompaniment necessary was leftover breakfast biscuits warmed up with a cheese garlic topping. Beads and sequins were optional.
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