What to make for your Mardi Gras Party

With Fat Tuesday just around the corner and Mardi Gras upon us, you might want to get into the party spirit and prepare any of these recipes compliments of Nugget Markets.

Here are a few ideas.


Classic Jambalaya

A signature dish of New Orleans, Jambalaya is a traditional, one-pot favorite filled with bold flavor, perfect spice and a balance of seafood and sausage.

  • 2 tablespoons hot paprika
  • 2 teaspoons granulated garlic
  • 2 teaspoons dried thyme
  • 1 tablespoon cayenne pepper
  • 2 tablespoons dark chili powder
  • 1 tablespoon ground cumin
  • 2 tablespoons salt
  • 1 pound boneless, skinless chicken thighs, cut into medium chunks
  • 1 pound andouille sausage, cut into ¼-inch rounds
  • 4 ounces extra virgin olive oil
  • 1 red bell pepper, medium diced
  • 1 green bell pepper, medium diced
  • 1 medium yellow onion, medium diced
  • 1 pound celery, medium diced
  • 3 cups long grain white rice
  • 3 quarts chicken stock
  • 3 bay leaves
  • 4 cloves garlic, minced
  • 1 can diced tomatoes (15 ounces), strained
  • 1½ pounds (16-20 count) tail-on shrimp, peeled and deveined
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons hot sauce


In a small bowl combine hot paprika, granulated garlic, thyme, cayenne pepper, dark chili powder, ground cumin and salt. In a medium bowl, toss spices with the chicken thighs and andouille.

Heat extra virgin olive oil in a large pan over high heat. Sauté peppers, onion and celery for 2 minutes.

Incorporate seasoned chicken and andouille with bell peppers and onions in the sauté pan. Add rice and cook for 2 minutes, stirring so it doesn't burn. Add chicken stock and bay leaves, and cover; simmer on low for 15 minutes. Add garlic, tomatoes, shrimp, Worcestershire sauce and hot sauce; stir to incorporate.

Cook on medium heat for 8–10 minutes or until shrimp is cooked through. Season to taste with salt and pepper.

Quinoa & Cannellini Bean Soup with Andouille Sausage

This warm, flavorful and protein-packed soup is the perfect comfort food on a cold day.This warm, flavorful and protein-packed soup is the perfect comfort food on a cold day.

  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 large carrots, sliced into ¼-inch thick coins
  • 3 stalks celery, sliced ¼-inch on the bias
  • 6½ ounces Andouille sausage, cut into thin slices
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes
  • 1 tablespoon kosher salt
  • 2 teaspoons cracked black pepper
  • 2 quarts chicken stock
  • 2 large ripe tomatoes, diced
  • 1 14-ounce can Cannellini beans, drained (may substitute other type of canned bean)
  • ¼ cup flatleaf parsley, coarsely chopped
  • 1 cup quinoa

Heat olive oil in a large stockpot on medium heat. Add onion and garlic and sauté until onion becomes translucent. Add carrots and celery and continue cooking for 1 minute. Add Andouille sausage, cumin, red pepper flakes, salt and black pepper to stock pot, then add chicken stock.

Bring stock to a simmer and add diced tomatoes, Cannellini beans, parsley and quinoa. Simmer soup for 10 more minutes or until quinoa grains are fully cooked and begin to burst. Ladle into bowls and serve with rustic bread.

Garlic Shrimp

Both simple to make and loaded with flavor, these Garlic Shrimp have a balanced depth to them thanks to a lightly spiced olive oil sauce.


Garlic Chips:
  • 8 ounces extra virgin olive oil
  • 4 cloves garlic, sliced thin
  • Salt to taste
Garlic Shrimp:
  • 4 tablespoons oil from cooking Garlic Chips
  • 2 cloves garlic, chopped
  • ½ teaspoon chili flakes
  • 1 pound 16/20 shrimp, peeled and deviened
  • 2 ounces dry sherry
  • 3 tablespoons chopped parsley
  • 1 lemon, cut into supremes
  • 1 baguette, sliced and toasted


To make Garlic Chips, add oil to a small sauce pot followed by sliced garlic. Stir gently to break up any pieces stuck together. Place pot over medium heat and stir gently as the oil heats and the garlic begins to fry.

As soon as the garlic starts to turn golden brown, remove from heat and continue to stir until it is medium brown. Immediately remove garlic from the oil with a slotted spoon and drain on a paper towel. Lightly season with salt and reserve.

Heat a sauté pan over medium heat. Add 4 tablespoons of the oil used for making the Garlic Chips. Then add the chopped garlic and chili flakes and sauté until garlic is golden brown.

Add the shrimp and sauté for 2-3 minutes or until they begin to turn opaque. Deglaze the pan with sherry and cook for 30 seconds. Add chopped parsley and lemon supremes and toss with the shrimp.

Serve immediately with toasted baguette, remaining garlic oil and garlic chips

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