This Feb. 3, 2014 photo shows a southwest variation of jambalaya in Concord, N.H. (AP Photo/Matthew Mead) ORG XMIT: NHMM216
The sad fact of the matter is, most of us won’t make it to New Orleans to celebrate Mardi Gras. But that’s no reason to forsake some of the city’s classic cuisine.
This year, honor Mardi Gras by making jambalaya at home. It’s the perfect dish for out-of-towners; it’s easy, it’s weeknight- and kid-friendly, and it’s extremely versatile. Because while there are several basic approaches to jambalaya — Creole and Cajun among them — there really are endless variations on this dish of rice, meat and seafood.
So we decided to put a local spin on jambalaya, with variations playing up ingredients drawn from New England, the Southwest and the West Coast. Just follow the base recipe, adding in the local ingredients of your choice (see the variations below the recipe). And don’t hesitate to mix and match. The beauty of a dish like this is that it will be delicious pretty much whichever direction you head.