Fat Tuesday - Creole Jambalya and Beignets

Fat Tuesday, is the culmination of the season between Christmas and Lent. Fat Tuesday falls on the day before Ash Wednesday, the first day of Lent. During the 46-day Lent period, many Christians forgo the eating of meat, either completely or on Fridays. Traditionally a favored food, drink, or habit is given up. Some give up Sodas, Alcohol, Smoking, Cursing, Shopping and numerous other things that go unmentioned. Fat Tuesday is a last chance party excuse before a six-week period of abstinence. Here is a copy of one of my favorite recipes from Taste of Home.




Creole Jambalaya

8 ServingsPrep: 20 min. Cook: 35 min.Ingredients
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 garlic cloves, minced
2 tablespoons butter
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Directions
In a Dutch oven, saute the onion, celery, green pepper and garlic in butter until tender. Add next nine ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
Add shrimp and parsley; simmer, uncovered, for 7-10 minutes or until shrimp turn pink. Yield: 8 servings.




BEIGNETS

1/2 c. butter
1 tsp. sugar
1/4 tsp. salt
1 c. water
1 c. plus 2 tbsp. sifted flour
1 tsp. vanilla
4 eggs
Wesson oil for frying
Confectioners' sugar

In medium pan heat butter, sugar, salt and water to boiling. Remove pan from heat and add flour all at once; stir vigorously until ingredients are combined thoroughly and dough leaves sides of pan and forms a ball. Add vanilla, then eggs, one at a time, stirring vigorously. Dough should be smooth and glossy. In another pan, heat about 1 1/2 inches oil to 375 degrees on thermometer. Drop heaping teaspoons of dough into hot oil and fry beignets, a few at a time, until golden. (Each Beignet will puff up about 2 inches in diameter when done.) Drain on paper towels. Dust beignets heavily with confectioners' sugar. Serve warm. Yields about 50.