Laissez les bons temps rouler (Let the good times roll) as you indulge in some of the most decadent and delicious foods this Mardi Gras. Typically Mardi Gras means music, parades, beads, and excitement, and it’s all about the food and the flavor! With Carnival celebrations looking a little different this year, people are cooking and feasting on some of the tastiest party foods at home before giving them up for Lent.
Mardi Gras has always been a special time of year for the Tony Chachere’s® family. It is a chance for everyone to indulge in their favorite foods and find new ways to create amazing flavors. Whether it’s a jambalaya, Creamy One-Pot Jambalaya Pasta, Cheesy Baked Shrimp Sandwiches, Cajun Crawfish Mac and Cheese, Baked Cajun Fries with Cheese Sauce, or a Creole Spiced Flip, each is made better with the flavors of Tony’s.
- ½ Pound Ground Beef or Pork
- 1 Box Tony Chachere’s Jambalaya Mix
- 2 ¼ Cups Cold Water
- 1 Cup Diced Chicken Breast
- 1 Can Mexican-Style Corn
- 1 Can Black Olives
- 1 Tablespoon Lemon Juice
- In a large skillet, brown ground beef or pork.
- Drain any excess oil.
- Add to beef or pork, Tony’s Jambalaya Mix, water, chicken, corn, olives and lemon juice.
- Bring to a boil and reduce heat.
- Cover and let simmer for 25 minutes, stirring occasionally.
Tony Chachere’s® Famous Creole Cuisine was founded in 1972 by Tony Chachere, the “Ole Master” of Creole cooking. Tony Chachere’s® continues to be family owned and operated and is located in Opelousas, Louisiana. Employing more than 75 people, the family maintains a tradition of Creole authenticity in its comprehensive line of seasonings, dinner mixes, marinades and sauces for both pantry and table.
