When I reminded my sweet husband two days ago that today would be Mardi Gras, and that I planned to make a Cajun dish and we would celebrate wearing beads – he looked at me like I was nuts! He told me that our son was in college and that he assumed I only created these celebratory dinners in the past to please Nick.
I told him in no uncertain terms that we, an old married couple, were still going to pull out our very best Mardi Gras beads and feast on jambalaya.
The jambalaya I prepared tonight was a new stove top version of the recipe in my book – not quite as fancy and full-bodied, but prepared in less than an hour and absolutely delicious. I made our accompanying salad with black olives, tasty roasted pepitos, and a luscious lime vinaigrette, and resist the temptation to add goat cheese, feta, or gorgonzola, which are frequent additions to our salads.
So, with our beads on, we opened a Luc Pirlet Merlot Reserve 2011 and enjoyed a totally vegan Mardi Gras!