Name: Carnival Jambalaya
Ingredients: 2 8-oz. boxes Zatarain's New Orleans Style Jambalaya Mix; 4 Tbsp vegetable oil (optional); 5 cups Water; 1 pound smoked sausage (sliced 1/4 inch thick); 1 pound chicken breasts (cooked, cubed, about 4 medium); 1 12-oz. jar Bleu Cheese dressing (refrigerated chunky ); 3/4 cup Zatarain's Creole Mustard; 1/3 cup scallions (chopped fine, reserve a teaspoon of chopped green tops for garnish); 1 tsp Zatarain's Creole Seasoning; 24 pieces chicken wings (tips discarded (or drummettes)); 1/3 cup scallions (chopped fine, reserve a teaspoon of chopped green tops for garnish); 1 tsp Zatarain's Creole Seasoning; 24 pieces chicken wings (tips discarded (or drummettes))

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Make Mardi Gras The Theme For Your Big Game Party!

(NAPSA) – The Mardi Gras Season begins in mid-January and ends on Fat Tuesday, February 8th. This is just two days after another national event-Super Bowl. So consider combining these two fun-filled events into one Super Mardi Gras Party. Here’s how:

Decorate Your Big Game Mardi Gras Party Table

The official colors of Mardi Gras are purple, green and gold. Plates, glasses and napkins in these colors create a festive Carnival decor. Colorful bead necklaces and masks are terrific Mardi Gras decorations. Add great New Orleans-style food and your party table is set.

Serve Fun and Authentic Food

Few things say New Orleans like Jambalaya-Carnival style. Chicken wings-a football party favorite-get a whole new kick when you dip them in a sauce made with a New Orleans twist. Both dishes are a snap to prepare and easy to serve big, hungry crowds. Easy to prepare and easy to serve-now that makes for a big and easy Mardi Gras party.

Your Big Game party with a Mardi Gras theme can be truly authentic if you include Zatarain’s on your menu. Zatarain’s has been a New Orleans tradition since 1889 and the authority on the real flavor and fun of New Orleans.

Carnival Jambalaya

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Makes Servings

Ingredients

2 8-oz. boxes Zatarain's New Orleans Style Jambalaya Mix
4 Tbsp vegetable oil optional
5 cups Water
1 pound smoked sausage sliced 1/4 inch thick
1 pound chicken breasts cooked, cubed, about 4 medium

New Orleans Style Chicken Wing Dipping Sauce

1 12-oz. jar Bleu Cheese dressing refrigerated chunky
3/4 cup Zatarain's Creole Mustard
1/3 cup scallions chopped fine, reserve a teaspoon of chopped green tops for garnish
1 tsp Zatarain's Creole Seasoning
24 pieces chicken wings tips discarded (or drummettes)

1/3 cup scallions chopped fine, reserve a teaspoon of chopped green tops for garnish
1 tsp Zatarain's Creole Seasoning
24 pieces chicken wings tips discarded (or drummettes)

Instructions

In a 5-quart saucepan, combine 5 cups of water, 4 tablespoons vegetable oil (optional) and bring to a boil. Add Zatarain's Jambalaya Mix and meat.
Return mixture to a boil. Reduce heat, stir, cover, and simmer over low heat for 25 minutes. Remove from heat, let stand for 5 minutes. Fluff and serve.
The cooked Jamba-laya may be garnished with thinly sliced scallions. Other options include adding cooked shrimp or ham cut into bite-size pieces. Recipe makes about ten 1-cup servings.

New Orleans Style Chicken Wing Dipping Sauce

Mix all ingredients except chicken wings and refrigerate at least two hours before serving (overnight is preferable). Serve as a dipping sauce for cooked chicken wings (baked, broiled, fried or grilled) and celery stalks. Tastes great with other raw vegetables, too!