Mardi Gras made the list in Patricia Schultz’s book, 1000 Places To See Before You Die but a side note should be added to include that whatever happens at Mardi Gras should go to the grave with you too!

I’m not sure how much I will ever reveal about my first trip to Mardi Gras. It did involve a trip to Pat O’ Brien’s, hurricane stained clothes and being asked to dance by a guy with women’s underpants strung around his neck (they still had the price tag on them!). Great fun and great memories that I’ll take to the grave - peace, love and Fat Tuesday! 

Recipe:

3 cups cooked white, long grain rice

3/4 – 1 lb andouille sausage, preferably turkey

1/ 2 green bell pepper, diced

1/2 large onion, diced

2 celery stalks, diced

1 tbsp olive oil

1 6oz. can tomato paste

Prepare rice according to package directions but substitute chicken broth for water for cooking. Make enough for 3 cups cooked rice.

Heat olive oil in a large pot over medium-high heat. Add peppers, onions and celery cooking for 5 minutes. Add sliced sausage and cook for an additional 2 minutes.

Reduce heat to medium-low and stir in tomato paste. Cook for a few minutes and then add rice, mixing well. Cook for about 15 minutes before serving being careful not to burn the rice.

Notes:

I actually found a turkey andouille sausage at Whole Foods. The brand is Wellshire Farms and it was actually really good and had quite a bit of heat to it.

I don’t know of any meal involving pork that isn’t good, do you? Emeril swears by the goodness of pork. This meal is so good it will even fool ya mama into thinking you slaved away in the kitchen all day.

This week we are paying tribute to all that is New Orleans and making delicious food celebrating Mardi Gras. Stick with me and by Fat Tuesday, you’ll be gobbling up jambalaya and screaming “ throw me some beads mistah“!

Recipe:

For pork tenderloin:

1 – 1 lb pork tenderloin, trimmed of any visible fat 

1 tbsp  chili powder

1/2 tbsp paprika

1 tbsp brown sugar

salt and pepper

1 tbsp olive oil

barbecue sauce for finishing

Trim pork tenderloin of any visible fat.

In a small bowl, mix together chili powder, paprika, brown sugar, salt and pepper. Rub mixture onto pork tenderloin and let come to room temperature.

Heat olive oil over medium-high heat in a large pan and sear tenderloin a few minutes on each side until lightly browned. Place in a roasting pan and continue cooking in a 425 degree oven for 15-20 minutes. The meat will register 155-160 degrees when done.

Let meat rest 5-10 minutes before slicing.

Set pan aside with pork drippings and seasonings to use for collard greens.

For Jalapeno-White Cheddar Grit Cake:

4 servings quick cook grits

1/2 cup white cheddar cheese, shredded

2 small jalapeno peppers, diced

splash of hot sauce

Cook grits according to package directions. Then stir in remaining ingredients, when cheese has melted pour grits into an 8×8 pan and put in fridge to chill.

 Just before serving, remove grits from fridge, cut into desired shape and heat grit cake in a skillet over high heat. 

For Collard Greens:

1 – 12 oz bag frozen collard greens

1 piece bacon

3/4 cup low-sodium chicken broth

1 tsp white vinegar

In same pan that pork was seared, cook one slice of bacon over medium-high heat. Remove bacon and gently wipe excess grease out of pan. Pour chicken broth into pan and deglaze, scraping up all the seasoning from the bottom. Add frozen collard greens, bring to a boil and then turn down to a simmer.

Let cook for about 15 minutes and then add vinegar and crumbled bacon just before serving.

For Black-Eyed Peas:

You may either use canned peas, rinsed and drained or cook frozen peas cooked according to package directions.

 Notes:

This meal can really be done in under an hour – just follow the steps below:

1. If using frozen black-eyed peas put them on to cook.

2. Season pork tenderloin and set aside to come to room temperature.

3. Cook grits, stir additional ingredients, pour in 8X8 pan and place in  fridge to chill.

4. Fry bacon in skillet and put collard greens on to cook.

5. Pop tenderloin in the oven to cook for 15-20 minutes.

6. When tenderloin is finished cooking and resting, cut and heat the grit cakes.

Before plating, drizzle a little of your favorite barbecue sauce on the plate for the pork tenderloin to sit on. My favorite is Stubb’s from Austin, Texas – it’s super thick and tangy!

Laissez le bon temps rouler!