Jambalaya is a dish that brings together West African, French, and Spanish influences all into one colorful, flavorful dish. It’s popular fare during the Mardi Gras/Carnival season that culminates on “Fat Tuesday” which falls on February 21st this year. Our weekly sale from February 16th – 22nd celebrates the traditional flavors of Mardi Gras, so it’s a perfect time to try this one-pot comfort food wonder!
Jambalaya is a dish that brings together West African, French, and Spanish influences all into one colorful, flavorful dish. It’s popular fare during the Mardi Gras/Carnival season that culminates on “Fat Tuesday” which falls on March 1st this year. Our weekly sale from February 24th – March 2nd celebrates the traditional flavors of Mardi Gras, so it’s a perfect time to try this one-pot comfort food wonder!
Jambalaya is a dish that brings together West African, French, and Spanish influences all into one colorful, flavorful dish. It’s popular fare during the week-long celebration of African culture and heritage known as Kwanzaa, which runs from December 26th – January 1st. You’ll find many of the ingredients featured in our Weekly Sale from December 23rd – 29th, so it’s a perfect time to give it a try!
Planning a Mardi Gras celebration? Our weekly sale from February 20th – 26th celebrates Creole cuisine and we think you’ll love this jambalaya recipe! It comes from a staff member that grew up in the South and has fond memories of the food and cultural traditions surrounding the holiday. This jambalaya is a bit soupier than some traditional versions of the dish, but this is the way her family always made it so that there was plenty of spicy broth to sop up with a crusty baguette.
Planning a Mardi Gras celebration? Our weekly sale from February 28th – March 6th celebrates Creole cuisine and we think you’ll love this jambalaya recipe! It comes from a staff member that grew up in the South and has fond memories of the food and cultural traditions surrounding the holiday. This jambalaya is a bit soupier than some traditional versions of the dish, but this is the way her family always made it so that there was plenty of liquid to sop up with a crusty baguette.
